In a bowl, add the flour, dry yeast, salt, sugar, flax seeds and cooled millet porridge, and mix. Gradually pour in warm water and knead until smooth. Put the dough on the table and knead for 5 minutes.
Line a small form (9x28 cm) with baking paper, put the dough in it, and level the surface. Cover the form with a cloth and put it in the refrigerator overnight.
1 hour before baking, get the form with the dough that came up from the refrigerator and let it warm up.
Preheat the oven to 200*C.
Bake the bread for about 40 minutes until browned.
Bon Appetit!
