Millet bread recipe (no yeast)


This millet bread recipe makes a perfect breakfast bread and delicious accompaniment for vegetarian stews. The recipe bakes a bread with a moist and spongy crumb and crunchy crust. Little grainy millet beads are baked into the dough. It keeps well and stays moist for days as the millet grains are great for retaining moisture.

Millet seed bread
Millet seed bread

I use yellow millet (panicum miliaceum) grains in this recipe. The toasted, soaked and boiled grains form part of the dough and a small quantity of grains can also be used as topping for an interesting appearance and texture.

Millet bread recipe

This millet bread recipe uses sourdough as the raising agent, no yeast.

Refresh your sourdough on the day before baking and also prepare the toasted millet seed soaker. You’ll then prepare the millet polenta, the main dough and proof the dough before baking it.

Millet bread
Millet bread

Day 1 – Prepare millet bread sourdough and soaker

Prepare sourdough

  • 40g sourdough starter
  • 100g white rye flour
  • 110g water

Combine all ingredients in a medium sized bowl, mix well, cover and leave to rest at room temperature for about 24 hours.

Prepare millet grain soaker

  • 100g millet grains
  • 250g water

Gently toast the millet grains to darken slightly and release their nutty flavour. Soak the millet grains in the cold water. Cover and keep at room temperature for about 24 hours.

Day 2 – How to make millet bread

Prepare main dough

  • 450g white bread flour (wheat)
  • 245g water
  • 55g yoghurt
  • 9g salt

For the loaf tin

  • 1 tsp sunflower oil
  • 1-2 tbsp millet grains
  1. Pour the millet grains and water into a saucepan and bring to boil. Simmer and cover for about 15 minutes until all the water has cooked away. Be watchful and stir often.
  2. Fluff up the millet with a fork, cover with a clean kitchen towel and set aside to cool.
  3. Combine 210g sourdough (rest goes back into the fridge for your next bake) and all main dough ingredients in a large bowl.
  4. Turn out onto your work surface and knead for about 10 minutes until you get a smooth, elastic dough.
  5. Place the dough back in the bowl, cover with a lid and leave to rest for about an hour.
  6. Add the boiled and cooled down millet, knead in carefully until evenly distributed.
  7. Place the dough back in the bowl, cover and leave to rest for about an hour.
  8. Oil a loaf tin with the sunflower oil. I use a pastry brush to do this.
  9. Deflate the dough, shape into a boule to fit into the loaf tin and carefully place the dough into the tin.
  10. Cover with a polythene bag to proof for 2 to 5 hours (depending on the temperature in your room). Alternatively, you can also proof the dough in the fridge for about 24 hours.
  11. Preheat the oven to 220°C.
  12. Bake for 10 minutes at 220°C, then for a further 40 minutes at 200°C.
  13. Cool on a wire rack.

Osterpinze Recipe – Austrian Easter Bread


Osterpinze is a delicious Easter bread, made with an enriched yeast dough (milk, eggs, egg yolks and butter) and flavoured with anise wine and lemon zest.

It’s traditionally baked for Easter in the South of Austria (Styria), although its origins can be traced back to the region of Friuli in Northeast Italy. The traditional way the dough is cut into three sections gives the Pinze its unique appearance.

Osterpinze anise flavour
Osterpinze – a traditional Austrian Easter bread

Baked especially for Easter, it can be eaten at breakfast, afternoon coffee or for Easter-Jause served with ham, freshly grated horseradish, hard-boiled eggs and radishes. The dough is just lightly sweetened, so it goes well with many dishes. The anise wine flavour is subtle and I recommend it even to those of you who are – like me – not a big fan of licorice.

A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause, and a more substantial version akin to a British “Ploughman’s Lunch” is called a Brettljause after the wooden board on which it is traditionally served. Source: Wikipedia

Ingredients for Osterpinzen

Day 1


  • 15g sourdough
  • 85g strong white wheat flour
  • 60g water

Combine all the ingredients in a small bowl, mix well, cover and keep at room temperature for the next day (about 16 hours).

Milk Roux

  • 100g whole milk
  • 30g strong white wheat flour

In a small saucepan, whisk the milk and flour until lump free, heating it up while whisking. Cover with cling film and let it cool down to room temperature before placing it in the fridge for the next day.


  • 40g strong white wheat flour
  • 5g dried yeast
  • 30g whole milk

Mix all of the ingredients in a small bowl, cover and keep at room temperature.

Anise wine

  • 1 tbsp (5g) anise, roughly cracked with pestle and mortar
  • 125g white wine (e.g. Riesling or Pinot Blanc – use a wine with little acidity)

In a small bowl, combine the wine with the anise, cover and keep at room temperature. This will extract the anise flavour.

Anise seeds
Anise seeds
Anise wine
Anise wine: anise seeds soaked in white wine for a day

Day 2

Main dough

  • Sourdough
  • Milk roux
  • Sponge
  • Anise wine
  • 390g strong white wheat flour
  • 2 egg yolks
  • 65g sugar (I use icing sugar)
  • 2 eggs
  • 90g butter, softened
  • 6g salt
  • 1 lemon, zest only


  • 1 egg, lightly beaten

How to make Osterpinzen

  1. Prepare the sourdough, milk roux, sponge and anise wine on day 1.
  2. On day 2, sieve the wine and discard the anise.
  3. Combine all the main dough ingredients (don’t forget to place a little bit of the sourdough back in the fridge for your next sourdough bake).
  4. Knead for 10 minutes.
  5. Place the dough in a bowl.
  6. Cover the bowl well and leave to rest for an hour or two (depending on the temperature in your room, until the volume has increased significantly).
  7. Divide the dough into two/three equal parts and shape into boules (LINK).
  8. Place the boules onto a baking tray lined with baking paper (make sure there is sufficient space between them).
  9. Cover with a cloth and leave to proof at room temperature for an hour or more.
  10. Brush with the egg and leave it soak in slightly.
  11. Then cut the dough three times from the centre to the edge with a pair of scissors.
  12. Bake at 200°C. Reduce the heat after 5 mins to 180°C and bake for a further 35 mins.
  13. Cool on a wire rack.

I served Osterpinze with honey this morning and with a ham and cheese board this afternoon. In both instances, the slices of Osterpinze were a perfect match.

Osterpinzen – the eggs give it a wonderful colour and sheen