- 2/3 cup millet flour
- 1/3 cup barley flour
- 1 cup grated raw carrots
- 1 tablespoon honey
- 1 teaspoon salt
- 2 tablespoons oil
- 3⁄4 cup boiling water
- 3 egg yolks
- 3 egg whites
- Preheat oven to 350 degrees F.
- Combine millet flour, barley flour, grated carrots, honey, salt, and oil in a bowl; mix well. Gradually add the boiling water, mixing thoroughly.
- Beat egg yolks until light and lemon-colored. Stir into the flour and carrot mixture.
- Beat egg whites until they peak, but are not dry. Fold carefully into batter.
- Oil an 8 × 8-inch pan or a 9 × 5 × 3-inch loaf pan. Line bottom with brown paper and oil again. Spoon mixture into prepared pan and bake for 30 to 40 minutes in preheated oven or until done.
- Remove from oven: set pan on wire rack and allow to cool for about 5 to 10 minutes. Remove from pan. Serve warm.
Want to learn more about millet? Read What You Need to Know About Growing Millet for more information.
This excerpt is adapted from Gene Logsdon’s Small-Scale Grain Raising, Second Edition (April 2009) and is printed with permission from Chelsea Green Publishing.
In Small-Scale Grain Raising (Chelsea Green Publishing, 2009), author Gene Logsdon proves that anyone who has access to a large garden or small farm can and should think outside the agribusiness box and learn to grow healthy whole grains or beans alongside their fruits and vegetables. This recipe for homemade millet bread is from Chapter 8, “Buckwheat and Millet.”
Buy this book from the MOTHER EARTH NEWS store: Small-Scale Grain Raising.