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Maple Millet Bread

Simple, sweet, and smooth. Be careful toasting, though. Slices of bread made with a lot of sweetener can easily burn in a toaster.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 2 small loaves
Author Mark Oppenneer


  • 1 heaping teaspoon active dry yeast
  • ¾ cup warm water about 110 degrees
  • 3 tablespoons maple syrup
  • 1 teaspoon vegetable oil
  • ½ teaspoon salt
  • ½ cup millet flour
  • 1¼-1½ cups unbleached flour


  1. In a large bowl, stir yeast into water to soften. Add maple syrup, vegetable oil, salt, the millet flour, and 1 cup of the unbleached flour. Beat vigorously for two minutes with a heavy whisk.
  2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  5. Turn dough out onto a lightly oiled work surface and divide into 2 pieces. Shape each piece into a ball and place on a parchment-lined baking sheet (or in two small well-oiled loaf pans). Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  6. About 10 minutes before baking, preheat oven to 375 degrees.
  7. Before placing the dough in the oven, slit the tops of the loaves and lightly oil the dough's surface.
  8. Bake for 15 minutes, or until the internal temperature of the bread reaches 190 degrees.
  9. Immediately remove bread from the baking sheet and cool on a rack.