Whole Millet Bread

Prep and cooking time; (Approximately 11 hours) (including 8-10 hours of soaking time):

 Yields 2-3 servings

Ingredients:

• 1 cup 240ml

• 1/2 cup Millets

  • Except Ragi or Finger Millets

• 2 tbsp psyllium husk

• 2 tbsp flax meal

• 1/2 cup water

• 2 tbsp coconut (desiccated)

• 2 tbsp coconut oil

• 1tbsp melon seeds or seeds of choice

• 3-4 deseeded dates

Instructions

1. Wash and put millet in a small container and soak in water for 8-10 hours.

2. After soaking; drain the water and add another 1/2 cup water, 3-4 deseeded dates; 1 tablespoons of melon seeds and 2 tbsp of desiccated coconuts

   -You  may add chia seeds, almond nuts, sesame seeds or any other seeds for nutritional punch and flavor

3. Add 2 tbsp psyllium husk as binder, 2 tbsp flax meal and 2 tbsp of coconut oil; Mix well and let it rest for 10 minutes

   -You can add another tablespoon of psyllium husk if you feel your dough is watery

4. Preheat the airfryer or oven to 180 deg celsius for 10 minutes.

5. Grease the baking pan with coconut oil and pour the dough into the baking pan and gently press it.

6. Sprinkle some water on top of the bread if it looks dry

7. Bake at 180 deg celsius for 40-50 minutes until golden brown;

   -Bake for another 5 minutes if needed.

8. Remove bread to baking pan and let it cool completely before slicing.

9. Slice thinly as it is slightly dense; Serve & Enjoy.