I was cleaning out the pantry (that end of the year task that really makes you want to get your life together) and found some sorghum flour that needed to be used so I set to work on a gluten free bread recipe. I wanted a yeasted type rise but didn’t have any gums on hand so I decided to go with psyllium husk. Yes, it’s probably not in others’ pantry, but it was in mine 😛
As promised on instagram, I would post the recipe if it turned out and here I am to make good on my promise!
SORGHUM SEEDY BREAD
Ingredients:
- 20 g psyllium husk powder
- 450 g warm water
- 15 g sugar
- 15 g apple cider vinegar
- 1 packet rapid rise yeast
- 150 g sorghum flour
- 150 g GF all purpose flour blend (I used cup 4 cup dairy free)
- 10 g salt
- [for topping] 2 tbsp flax or sunflower seeds (or poppyseed/hemp seed/whatever)
Directions:
Add psyllium husk powder and water together and stir so it makes a gel. Then add sugar, ACV, and yeast. Stir again and set aside so yeast can bloom.
Meanwhile, pre-heat oven to 350 degrees F, add flours and salt together in a (separate) large mixing bowl and stir to blend.
Add the gelled mix into the flour and mix well. It will be a sticky dough.
Scoop into a baking pan lined with parchment paper and top with seeds of your choice.
Once the oven is ready, add the loaf pan to the oven along with a bowl of water.
Bake for 40 minutes and then remove the bowl of water and bake for an additional 20 minutes.
It should be done after that so wait for it to cool and then slice and enjoy!
