Lately we have been making things with different flours, it is good to give your body a break from just using plan wheat flour. This bread is very good but not like your average sandwich bread, the texture and taste is similar to cornbread! It would work fine to use for a sandwich if thats what you won't but it also tasted good toasted with peanut butter for breakfast the other morning. One thing to remember is that the batter is very runny so don't let it rise to long, just until it reaches the top of the pan or you will have over flow problems like I did:) So if are gluten intolerant or not, try this bread it is definitely a winner recipe!
Millet Bread
1 cup buttermilk, or yogurt( I used half milk half cottage cheese)
1/4 cup butter
1 T. honey
1 pkg. active dry yeast
1/4 cup warm water
2 eggs
2 cups millet flour( we have a grain mill so I made my own)
1/2 cup soy flour
Combine buttermilk and butter in sauce pan, heating slowly to make butter melt. Dissolve yeast and honey in water; add milk mixture blend. Beat in eggs; add flours and beat well. Pour into a well oiled 5x8 inch loaf pan and let rise for 45 min. Bake at 375 for 35-40 min. or until loaf sounds hollow when tapped. Cool completely before cutting.
Makes 1 small loaf, about 16 slices.
