Staple breads can be made from many other grains, not just wheat. These are traditionally made as flat breads using millet, sorghum, teff or maize. Before cooking the mixture is a batter rather than a dough, and the bread is cooked in a flat tray, not a bread tin. The millet and sorghum breads have a much better nutritional balance than wheat breads. The added banana or carrot and egg make a softer, less crumbly bread.
Makes one 1 lb loaf
½pint / 150 ml water
1 large banana
4 oz / 100 g grated carrot
4 oz / 100 g millet or sorghum flour
4 oz / 100 g brown rice flour
1 teaspoon bicarbonate of soda
½teaspoon cream of tartar
¼ teaspoon tartaric acid
1 oz / 25 g olive oil
salt to taste
- Beat the banana and carrot to a smooth puree with the water and egg.
- Mix all the dry ingredients together with the olive oil.
- Fold the flour mixture into the puree
- Do not overmix. It's easy to knock the gas out of the mixture and produce a heavy bread.
- Line a 10 inch / 25 cm square tray with non-stick baking parchment and spread the mixture 1 inch / 2.5cm deep or use greased individual pattie trays.
- Bake in a preheated oven, gas mark 7, 425F 220C for 35-40 minutes
- Serve hot from the oven