Here is my experimental recipe. It has a nice crunchy-chewy texture. The dried fruit is optional. Also, I think I will reduce the honey and maple syrup to 3/4 cups each. It isn't birthday cake sweet, but I think I could do with less of those two ingredients.
Soaked grain, gluten free Hunza
1 ½ cups whey
3 cups filtered water
3 ½ pounds fresh ground millet flour
(I weigh the seeds and then grind them in an electric coffee grinder. After grinding, the flour measures about 8 ½ cups)
1 cup organic, sulfur free raisins
1 cup organic, pitted dates, chopped
1 cup organic, sulfur free dried cranberries
1 ½ cups coconut oil
1 ½ cups raw honey
1 ½ cups grade B maple syrup
½ cup psyllium seed husk
1 tsp sea salt
1 tsp cinnamon
1 tsp ground nutmeg
2 tsp baking powder (aluminum free)
Combine whey, water and millet flour in large stainless steel or glass container. Blend well and cover. Let stand overnight in a warm space (6 to 8 hours). I place mine in the oven with the door ajar and the light on – leaving it closed would be too warm.
The next day, remove the bowl from the oven. Preheat oven to 300 degrees. Add remaining ingredients to the millet flour mixture. Mix well. The batter will be fairly liquid. Lightly oil pans that have at least 1 inch sides. Place parchment paper on the bottom. I use two cookie pans. Place batter in pans 1/2 inch thick. Bake at 300 degrees for 1 hour. Turn oven off without opening. Leave the oven light on and allow to sit in the oven, undisturbed for 2 more hours.
Once cooled, cut the bread into 2 x 2 inch squares. Wrap the bread in cloth and place in sealed containers to be stored in the refrigerator. Makes about 60 squares.
I'm munching on mine now. It's like a really dense, sort of grainy, coffee cake.