Ingredients

• 1 cup Millet Starter (275 g)
• 1 cup Millet Flour (120 g)
• ½ cup Water (75°F) (118 mL)

• ¼ cup Psyllium Fiber Powder (48 g)
• ½ cup Sorghum Flour (68 g)
• ½ cup + 2 Tbsp Brown Rice Flour (Brown Rice Flour)
• 2 Tbsp Ground Cinnamon
• Presoak Starter Mixture
• 1 Tbsp Honey or Sugar
• 1 ¼-2 ¼ cups Water (75°F) (532 mL)
• ¼ cup Egg Whites
• ½ cup Raisins (80 g)
• 2 tsp Salt
• 2 tsp Baking Powder

Instructions

1. Mix starter, millet flour and water in a glass bowl. Allow to sit for 2–4 hours until bubbly and active.
2. Thoroughly whisk psyllium fiber, sorghum, brown rice flour and cinnamon in a stand mixer. Add presoak starter mixture. In low speed with the dough hook, slowly add honey and egg whites.
3. Begin by adding 1 ¼ cups water, adding more as needed ¼ cup at a time until you reach a sticky dough. This dough is more of a really thick batter consistency and will cling to the sides of the bowl, not a dough you can knead on the counter.
4. Knead on medium speed in your mixer for 5 minutes. Allow to rest 10–15 minutes in the mixer. Add raisins, salt and baking powder. Knead again for a few minutes, making sure the mixture is well blended.
5. Line a 9 x 5 x 2 ½-inch loaf pan with parchment paper. Place the dough in the pan. With warm wet hands, form the dough into a smooth tight loaf and cover with a towel. Place in a warm place to proof until doubled in size, 10–12 hours.
6. Once doubled, preheat oven to 500°F with a pan on a lower rack for water. When oven is preheated, turn the oven temperature to 450°F, place the loaf in the oven and pour water in the steam pan. Bake for 50 minutes.
7. Allow to cool for 1–2 hours on a wire rack before cutting.