Grandmother’s Forgotten Millet Bread

Introduction

In today’s kitchens, wheat dominates almost every loaf of bread we eat. But go back just a few generations, and you’ll find millet — a small, gluten-free grain — as a staple across Asia, Africa, and parts of Europe. Millet bread is not just food; it’s a link to resilience, nutrition, and forgotten traditions.

The History of Millet

Millet has been cultivated for more than 4,000 years. In India and Africa, it was prized for its drought resistance. In Eastern Europe, it appeared in porridges, dumplings, and rustic breads. Unfortunately, with industrial farming and the rise of refined wheat flour, millet slipped into obscurity.

Recipe: Traditional Millet Bread

Ingredients:

• 2 cups millet flour
• 1 cup whole wheat flour (optional, for binding)
• 1 tsp salt
• 1 tbsp honey or jaggery
• 1 ½ cups warm water
• 1 packet (7g) yeast

Steps:

1. Mix warm water, honey, and yeast. Let it bloom for 10 minutes.
2. In a bowl, combine millet flour, wheat flour, and salt.
3. Slowly add yeast mixture and knead into dough. Millet is fragile, so keep it soft.
4. Let rise 1 hour, covered.
5. Bake at 190°C (375°F) for 30–35 minutes.

Why Bring It Back?

Millet is naturally gluten-free, rich in fiber, iron, and magnesium. In an age of lifestyle diseases, this “forgotten bread” deserves a comeback.

Conclusion

Grandmother’s millet bread connects us to a time when food was simple, nutritious, and sustainable. By baking it today, we’re not just eating bread — we’re reviving a lost tradition.