Millet Bread with Yeast

Ingredients:

• Millet, dry - 300 gr
• Water, up to - 630 gr
• Whole Psyllium Husks - 22 gr
• Active Yeast - 7 gr
• Olive Oil - 15 ml
• Salt - 6 gr
• Sugar - 6 gr

Steps:

1. Rinse the Millet ( 300 gr ) under cold water. Soak the millet in water for 8 hours or overnight to allow it to absorb moisture.
2. Preheat the oven to 395°F ( 200°C ) and line the loaf pan with parchment paper.
3. After soaking, thoroughly drain the millet.
4. Weigh the drained millet to determine the amount of water it has absorbed.
5. Add enough water to the drained Millet so that the total weight of the mixture is 630 grams.
6. Transfer mixture to a blender and add 15 ml of Olive Oil to it.
7. Blend until smooth.
8. In a separate bowl, mix 7 g of Active Yeast with 6 g of Sugar. Stir this mixture into the blended millet mixture.
9. Let it sit for about 5 minutes to activate the yeast.
10. Add 22 g of Psyllium Husk, 6 g of Salt, and any additional spices (if desired) to the mixture. Stir well until all ingredients are fully combined. Allow the mixture to sit for another 5 minutes to thicken.
11. Transfer the mixture to a prepared loaf pan or baking tray. Smooth the top with a spatula. If desired, sprinkle seeds or other toppings on top.
12. Place the pan in the preheated oven. Bake for approximately 45 minutes. Baking times may vary, so check towards the end of the suggested time. Perform a tap test or skewer test to ensure the bread is fully cooked (the bread should sound hollow when tapped on the bottom, and a skewer inserted in the center should come out clean).
13. Allow the bread to cool completely on a wire rack before slicing. Once cooled, slice and enjoy your freshly baked millet bread!