Millet-corn bread with 1500 mealworms protein boost!

This recipe was developed and kindly sent in by Silke Runggaldier, thank you!

Protein breads are popular these days in Europe and the USA with wheat- or rye-based breads enhanced with superfood seeds or nuts to increase the protein content and with it reduce carbs and a sugar-low that comes after eating it. MicroFoods™ offer the same nutty flavors and even higher protein content than nuts and aren´t problematic for the many people suffering from nut allergies (careful with shellfish allergies though! Refer to disclaimer in the footer).

The result is a nice crust on the outside and fluffy on the inside:

The result is a nice crust on the outside and fluffy on the inside

Recipe for a loaf pan (about 15 slices) 

20 g chia seeds
20 g psyllium seed husks
750 mL water
1 package active dry yeast (7 g) 
2 tbsp apple cider vinegar
1/2 tbsp turmeric powder
1/2 tbsp salt
50 g dried mealworms, ground
175 g instant polenta cornmeal
175 g brown millet, ground
40 g millet flakes
75 g corn starch

Do not preheat the oven. 
Put the chia seeds and psyllium seed husks in a big bowl with the water and let soak for 20 minutes. Add the other ingredients and blend with a hand mixer until combined. 
It isn’t necessary to let rise the dough. 
Line a loaf pan with baking paper and fill with the dough. 
Bake at 175 °C (upper and lower heat) for about 60 minutes.

Nutritional values per slice: 132 kcal; 22 g carbohydrates, 2 g fat, 4 g protein 

Attention! If you are allergic to shellfish, you might be allergic to insects too.