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high-fiber millet bread

High-Fiber Millet Bread for Easy Digestion

If you’re looking for a healthy bread that’s gentle on digestion yet full of flavor, this high-fiber millet bread is the perfect choice. Made from whole soaked millet, kefir, and psyllium husk, it’s naturally gluten-free, rich in nutrients, and easy to make in a blender. The result is a soft, hearty loaf that supports gut health and keeps you feeling full longer — no flour or yeast required.
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Prep Time 10 minutes
Cook Time 50 minutes
soaking time for millet 6 hours
Total Time 7 hours
Course Breakfast, brunch, Snack
Cuisine clean eating, gluten-free, Health & Wellness, Modern Healthy
Servings 8 slices
Calories 120 kcal

Equipment

  • 1 mixing bowl
  • 1 High speed blender
  • 1 loaf pan 8×4 inches

Ingredients
  

  • 1 cup raw millet soaked for 6–8 hours (or overnight)
  • 2 large eggs
  • ½ cup kefir
  • 2 Tbsp olive oil 
  • 1 tsp baking powder
  • 1 Tbsp psyllium husk (read a note)
  • ½ tsp salt or to tast

Optional add-ins:

  • 1 tsp honey or maple syrup for a hint of sweetness
  • Herbs, seeds, or spices for extra flavor

NOTE: If your batter is already thick enough, psyllium is optional, but it does help improve structure and adds extra fiber.

Instructions
 

  • 1. Soak the millet. Rinse 1 cup of raw millet, then soak it in water for at least 6–8 hours or overnight. This softens the grains and makes them easier to blend and digest.
  • 2. Drain and blend. Drain the soaked millet well. Add it to a blender with eggs, kefir, olive oil, baking powder, psyllium husk, and salt.
  • 3. Blend until smooth. Blend until you get a thick, slightly textured batter — it should look like pancake or muffin batter. If it’s too thick to blend, add a splash of kefir or water.
  • 4. Let it rest. Allow the batter to sit for 10–15 minutes. The psyllium husk will absorb moisture and thicken the mixture.
  • 5. Prepare the pan. Grease a small loaf pan or line it with parchment paper. Preheat your oven to 180°C (350°F).
  • 6. Bake the bread. Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  • 7. Cool completely. Let the bread cool in the pan for 10 minutes, then transfer it to a rack. Cool completely before slicing — this helps it firm up and slice neatly.

Notes

Notes:
  • Millet contributes most of the carbs and fiber.
  • Eggs and olive oil contribute protein and healthy fats.
  • Kefir adds a small amount of protein, calcium, and probiotics.
  • Psyllium adds extra fiber.
Nutritional values are approximate and may vary depending on the exact ingredients, brands, and portion sizes used.

Nutrition

Serving: 54gCalories: 120kcalCarbohydrates: 18gProtein: 5gFat: 5gSaturated Fat: 0.7gFiber: 3.5gSugar: 1gCalcium: 40mgIron: 1.2mg
Tried this recipe?Let us know how it was!