Welcome to my kitchen! Today, I’m excited to share a recipe for Fonio Millet Seed Bread. This hearty and nutritious loaf combines the delicate flavor of fonio millet with the crunch of various seeds, making it perfect for sandwiches, toast, or simply enjoyed on its own. Let’s get started!

Ingredients:

For the Bread:

• 1 cup fonio millet flour
• 2 cups all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon sugar (or honey/maple syrup)
• 2 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (110°F or 45°C)
• 1/4 cup olive oil (or melted coconut oil)
• 2 tablespoons mixed seeds (sunflower, pumpkin, flax, chia, etc.)
• 1 tablespoon sesame seeds (optional, for topping)

Instructions:

1. Prepare the Yeast:

In a small bowl, dissolve the active dry yeast in warm water. Add a pinch of sugar or honey to help activate the yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.

2. Mix Dry Ingredients:

In a large mixing bowl, combine the fonio millet flour, all-purpose flour, and salt. Whisk them together to ensure they are well mixed.

3. Combine Wet Ingredients:

Add the olive oil to the yeast mixture and stir until well combined.

4. Add Seeds:

Mix the 2 tablespoons of mixed seeds into the dry ingredients.

5. Make the Dough:

Pour the yeast mixture into the dry ingredients. Stir with a wooden spoon or spatula until a dough begins to form. The dough will be slightly sticky. If it’s too sticky, add a little more all-purpose flour, one tablespoon at a time.

6. Knead the Dough:

Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment to knead the dough.

7. First Rise:

Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.

8. Shape the Loaf:

Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. You can shape it into a round or oval loaf, depending on your preference.

9. Second Rise:

Place the shaped loaf onto a parchment-lined baking sheet or into a well-greased loaf pan. Cover with a damp cloth or plastic wrap and let it rise again for about 30-45 minutes, or until the dough has risen noticeably.

10. Preheat the Oven:

While the dough is rising, preheat your oven to 375°F (190°C).

11. Add Topping (Optional):

If desired, brush the top of the loaf with a little water and sprinkle sesame seeds or additional mixed seeds on top for added texture and flavor.

12. Bake the Loaf:

Bake the loaf in the preheated oven for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. You can also use a food thermometer; the internal temperature should reach 190°F (88°C).

13. Cool and Serve:

Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This will help the bread set and make it easier to slice.

14. Enjoy:

Slice and enjoy your homemade Fonio Millet Seed Bread with your favorite spreads, soups, or as a side to your main course. It’s a delicious and nutritious addition to any meal!

Tips:

• Storage: Store the bread in an airtight container at room temperature for up to 4 days. You can also freeze slices for up to 3 months. To freeze, wrap slices in plastic wrap and place them in a freezer bag.
• Flavor Variations: Feel free to add herbs, cheese, or more seeds to the dough for extra flavor and texture.
• Kneading: If you prefer, you can use a stand mixer with a dough hook to knead the dough, which can save time and effort.

I hope you enjoy making and savoring this Fonio Millet Seed Bread as much as I do! It’s a fantastic way to incorporate the benefits of fonio millet and the crunch of seeds into your baking. Let me know how it turns out for you in the comments below! Happy baking!