RICE & MILLET BREAD

'Golden & crispy bread'

 

  • 1 cup rice
  • 1 cup hirs flakes
  • ½ cup sunflower seeds
  • 4 tbsp flax seeds
  • 4 tbsp polenta (and ½ cup polenta to cover the bread)
  • 2 tbsp sesame seeds
  • 1 ½ cup water
  • ½ cup coconut shreds
  • 2 tbsp coconut oil
  • 2 tsp honey
  • 1 tsp mustard
  • Sea salt

In a big bowl, mix all the ingredients (except for the ½ cup polenta that will be used to cover the bread). Stir the mix with a wooden spoon. Let the dough rest for 30 minutes. Preheat the oven to 150°C. Place the dough in between two sheets of baking paper (on an oven tray) and use a rolling pin or round glass to make it flat, making a regular thin surface. Remove the paper sheet of the top and now spread the rest of the polenta over it. Put the tray with the bread into the oven and bake for 25-30 minutes, then flip the whole cracker and bake it for the other side for 10-15 minutes. Enjoy the bread with your favorite dips and veggies.

You can also cut in pieces after the first 30 minutes, and with a spatula, flip them to bake on the other side. 

To keep the bread fresh, store in a container or in a basket covered with fabric.