Millet bread

Paul Hollywood proves that millet isn't just for the birds in this brilliantly flavoured walnut and sultana speckled bread
By Paul Hollywood
Millet bread
  • Rating:
  • Serves: Makes 1 loaf
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus 2 hrs resting and rising time
  • Effort: easy



  • 300 g flour
  • 200 g millet flour
  • 25 g yeast
  • 40 g butter
  • 10 g salt
  • 300 ml water
  • 90 g walnuts
  • 100 g sultanas


1. Mix together the flours in a bowl, and add the yeast, butter, salt and water. Work the mixture until it forms a smooth dough.

2. Tip onto a floured surface and knead for 6 minutes. Return the dough to the mixing bowl and leave to rest for 1 hour, until doubled in size.

3. Set the oven to 220C/gas 8. Lightly grease a baking sheet.

4. Knead the walnuts and sultanas into the dough and shape into a ball. Place on the baking sheet, and leave to rise for another hour.

5. Cut a cross in the top of the bread and bake for 30 minutes - the bread should sound hollow when tapped. Turn out to cool on a wire rack.

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