Description
Sorghum bread has a satisfying texture and nutty sweetness that gives gluten-free bread a good reputation, all while supporting your health and the environment.
Ingredients
- 2 1/2 cups (600g) water, divided
- One packet (2 1/4 teaspoons) (7g) active dry yeast
- 2 Tablespoons + 1 teaspoon (16g) whole psyllium husk
- 1 Tablespoon (7g) ground flaxseed
- 2 Tablespoons (30g) neutral oil (avocado or olive)
- 1 Tablespoon (15g) honey
- 1 Tablespoon (15g) apple cider vinegar
- 3 1/3 cups (400g) sorghum flour
- 1/3 cup (50g) potato starch
- 1 teaspoon (4g) baking powder
- 1 1/2 teaspoons (9g) salt
- Seeds for topping: pumpkin, sunflower, chia, sesame, etc.
Instructions
Prepare Yeast Mixture:
- Heat 3/4 cup (178g) of the water to 100F to 110F (43°C)
- Add the active dry yeast
- Stir and let bloom for 10 minutes until frothy
Create Psyllium-Flax Gel:
- In a medium bowl, combine 2 Tablespoons plus 1 teaspoon (16g) psyllium husk and 1 Tablespoon (7g) ground flaxseed along with the remaining 1 3/4 cups (422g) water, 2 Tablespoons (30g) oil, 1 Tablespoon (15g) honey, and 1 Tablespoon (15g) apple cider vinegar
- Stir vigorously and let sit for 5-10 minutes until thickened into a gel
Mix Dry Ingredients:
- In a large bowl, whisk together 3 1/3 cups (400g) sorghum flour, 1/3 cup (50g) potato starch, 1 teaspoon (4g) baking powder, and 1 1/2 teaspoons (9g) salt
Combine & Form Dough:
- Add the bloomed yeast mixture and psyllium-flax gel to the dry ingredients
- Mix thoroughly with a spatula until a cohesive dough forms
- Line a 9-inch loaf pan with parchment paper, leaving over-hang for easy removal
- Transfer dough to the pan, smooth the top, and press gently into corners
- Sprinkle the top generously with seeds of choice
Rise & Bake:
- Cover the loaf with a clean kitchen towel or plastic wrap and let it rise for 45-60 minutes until just above the edge of the pan
- Place a rack in the middle of the oven with another rack below it
- Put a pan filled with 2 cups of water on the lower rack
- Place the bread (still in pan) on the middle rack in the cold oven
- Set the oven to 350°F (175°C) and bake for 60 minutes
Finish Baking:
- After 60 minutes, remove the water pan from the oven
- Carefully lift the bread out of the pan using the parchment paper (if it doesn't release right away, run a knife around the edges to help free it)
- Place the bread with parchment back in the oven, directly on the oven rack
- Bake for an additional 20 minutes until golden brown and hollow-sounding when tapped
- Transfer the loaf to a cooling rack and cool completely (at least 2 hours) before slicing
Notes
Store in an airtight container for up to 3 days at room temperature
Freeze sliced bread for up to 3 months
Nutrition
- Serving Size: 1 slice
- Calories: 152
- Sugar: 1.7 g
- Sodium: 314.5 mg
- Fat: 3.1 g
- Carbohydrates: 29.5 g
- Fiber: 2.8 g
- Protein: 2.7 g
- Cholesterol: 0 mg