Chia Millet Bread Recipes

HEARTY MULTIGRAIN SEEDED BREAD

Hearty Multigrain Seeded Bread image

This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.

Provided by prathermom

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 2h30m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup warm water
¼ cup white sugar
1 (.25 ounce) package active dry yeast
2 cups bread flour
1 cup whole wheat flour
¼ cup coconut oil
1 teaspoon salt
1 tablespoon chia seeds
1 tablespoon wheat germ
1 tablespoon flax seeds
1 tablespoon millet
2 tablespoons hulled hemp seeds, divided
2 tablespoons salted roasted sunflower seeds, divided
2 tablespoons old-fashioned oats, divided

Steps:

Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 124 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 195.6 mg, Sugar 4.3 g

CHIA MILLET BREAD

CHIA MILLET BREAD image

Since I am gluten intolerant I am on the lookout on how I can add extra healthy benefits to my breads. Chia is an ancient seed that is making a comeback. And is highly versatile. You can use any number of ways. I have chosen to use the flour version.

Provided by Doris Kinney @luvinit

Categories Other Breads

Number Of Ingredients 15

Ingredients

1/2 cup(s) brown rice flour
1/2 cup(s) white rice flour
2 tablespoon(s) cornstarch
1/4 cup(s) potato starch
1/4 cup(s) tapioca flour
1/4 cup(s) millet flour
1/2 cup(s) chia seed flour
1 3/4 teaspoon(s) xantham or guar gum
1/2 teaspoon(s) salt
2 1/4 teaspoon(s) yeast
2 tablespoon(s) agave nectar
1 cup(s) water, warm or as needed
3 large eggs
3 tablespoon(s) olive oil
1 teaspoon(s) apple cider vinegar

Steps:

Proof yeast using 1/2 c warm water plus 1 T Agave. Set aside.
Grease an 8x4 loaf pan.
Combine flours, cornstarch, potato starch, xantham and salt. Set aside.
In a small bowl mix eggs, oil vinegar and remaining agave. Add remaining water to dry ingredients. Add wet ingredients and yeast mixture to dry ingredients.
Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
Turn dough into prepared pan. Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan. Should be between 15-30 minutes. Preheat oven to 375 when bread has risen to 3/4 inch from top of pan.
Bake 50-60 minutes covering with foil after 20 minutes. I get best results at 60 minutes with my oven.
Remove from oven and allow to cool 20 minutes before cutting.

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