- 1 cup of sprouted millet flour
- ½ cup of tapioca starch
- 1 cup of sorghum flour, sprouted
- ½ cup of almond flour
- 1 ½ teaspoon of salt
- 2 tablespoon of olive oil
- 2 ¼ teaspoon of active dry yeast
- 1/3 cup of chia seeds
- 2 tablespoon of maple syrup
- 1/3 cup of whole psyllium husk
- 2 ½ cup of warm water
- If you have whole chia seeds, use a blender to grind till it is fine. You need to measure the chia seeds after you have ground them, rather than before. This is because the volume will change after grinding.
- Take the mixing bowl; add ground chia seeds along with the psyllium husk. Now, add warm water and stir it briefly. This way no psyllium or dry chia will be floating on top of the water. Let it sit and thicken as you assemble the remaining ingredients. Add sorghum, millet flour, almond flour, tapioca flour, maple syrup, olive oil, and yeast to a mixing bowl and blend it using an electrical mixture. If you are using a regular beater for a brief period of time and add the chia and psyllium mix.
- Keep mixing till all the ingredients have mixed properly. There shouldn’t be any pockets in psyllium and chia. Scrape off the dough and allow it to rest. Let it rise till it has become double the shape. The time that it is dependent on the warmth of the kitchen. Keep an eye on the dough and make sure that you check it on a regular basis. After the dough has become double, take a spatula and punch this down. Make sure that you compress it as much as you can.
- Line your loaf pan using a parchment paper and press the dough onto the loaf pan. Squeeze it in as much as you can. Use the spatula to smoothen the top. Preheat oven to 400 F. Now, allow the dough to rise till it is an inch above the pan. Bake it for forty-five minutes. Take it out from the oven and let it cool on a cooling rack.
- Allow the bread to cool before you cut it. You can store in the counter for few days and in the refrigerator to use it for a month.