This is properly called Millet Porridge Bread, but I call it Bird Seed Bread because we used to feed millet to our budgie when I was a young boy. I have heard others call it Hippy Bread, as the seeds were a staple of the “back-to-the-landers” in the early 1970s. But millet has been eaten for thousands of years in Africa, Asia and India. Well, here it is now! In this loaf, the millet seeds are toasted to intensify their sweet grassy flavour, then cooked into a porridge and added to the dough. The seed coating adds a pleasing crunch!