Sorghum Flour Bread

 photo WP_20170514_007_e_zpsbodfviib.jpgAh, the old deformed top. I haven’t seen you recently.

May 17th Update: They cancelled my surgery. Now I have to wait, again. I have no idea when it’ll happen now. I don’t know when the blog will resume, bear with me, dear reader.

This was typed on the 14th of May.

Did I mention that I tried this in a loaf tin, a small one mind, I have to use this flour sparingly at first, and that it stuck like a barnacle? I honestly can’t recall the last time that that happened and that might be because I repressed it, but I digress, this flour needs to learn one very important fact: I know why recipes fail and I am dogged when it comes to getting to them work. I knew the bread was fine, but as to the sticking, well, I know that greaseproof paper alleviates the problem of sticking in even the most sugar laden batters, so it was a simple matter of lining a round tin completely. If you’re struggling I have a guide that let’s you know how to line a round tin to avoid seepage and thus sticking. Did it work? Of course! I’m Jack of the Single Flour Recipes after all.

 photo WP_20170514_008_e_zps4s9w5uas.jpgCut hot out of the oven.

You know I don’t often see single flour recipes, I don’t think I’m some visionary, but I like to think I’m at least doing something different and, hopefully, helpful in creating these recipes. They’re not always the best or the tastiest. They can be, at least until further tweaks, a case of function over flavour. Science over scintillation. So, what have we here? Anything unique? Mmmm. Not really. I’m not ragging on my own recipe, I’ll leave that to you, dear reader. Kidding. Don’t hassle my bread, as the kids say these days, probably. It’s just not that wonderful a bread for the work it takes to create it. In all honesty the microwave version is better, but I wanted to prove that it could be made and made to be quite nice. Oh, yes, sorghum doesn’t seem to have much taste, but it does have one interesting thing going for it: This bread has a light texture, but also a melt in the mouth appeal. Strange to type that about bread, but it’s true. It makes a nice, soft loaf. I also tried frying it in butter and it does crisp up, but it does start to fall apart a trifle. Which leads me to the one caution here: This isn’t the strongest bread when cool. It’s can hold its shape, don’t mistake me, slices fine too, but I think the more it dries the easier it’ll break. I tossed mine in the freezer fairly rapidly, but I cold see it starting to crumble if left out. I did say that there isn’t much taste, but I do like what taste there is. It feels reminiscent of brown bread, or at-least what I’m remembering brown bread as. It’s been a very long time, dear reader, as you can imagine. I think I enjoyed the taste most of all in this recipe.

It’s a recipe made solely to say I could. I think I might look into combining it with other flours in the future to use its softness and lightness to change them. Maybe inplace of Quinoa in my Bap recipe? I still have other recipes in mind for just this flour too, don’t mistake me, it’s just I have so many ideas some take precedence over others. I might end up regretting the delayed publishing with these posts, but it’s what’s best for me and I’m sure my readership will understand. So, for now I’ll pop into the kitchen and keep stocking my freezer. I’m the only one who can do it, so I have no time to stay feeling sorry for myself. You can do that for me, dear reader. Kidding. I’ll be back again soon with a new recipe. Take care.

Ingredients

100g Sorghum Flour
90ml Water
1 Tbsp Olive Oil
1 Large Egg (65g-75g In Shell)
1/6 Tbsp Baking Soda
Pinch of Salt

Makes one small loaf.
Can be frozen.

Method

1. Preheat oven to 175c (No Fan).

2. Line the bottom and sides of a 4 1/2 inch springform pan.

3. In a large bowl mix together the Egg, Olive Oil and Salt. Add the Sorghum Flour and Baking Soda and stir until combined, then gradually add the Water and stir until a thick Batter has been formed. Add more Water if too thick.

4. Pour batter into prepared tin and bake for 30-40 minutes, turning halfway if needed, until golden brown and a skewer comes out clean and bread doesn’t feel sticky inside.

5. Cool in tin for a few minutes, then remove, peel away grease-proof paper and let cool completely on a wire rack.

Advertisements

2 thoughts on “Sorghum Flour Bread

  1. Hi, dear neighbor! From your previous post I was thinking maybe a rice-sorghum combination would be good?
    I have some leftover sorghum flour, discovered hiding behind others, but I am afraid it is past its best by date. I recently used it in my teff bread recipe instead of the rice flour and was disappointed by the result. So, a word of warning, not for you, but for other dear readers: do not let your dear€€€$$$ GF flours get stale. I am considering keeping them in tightly sealed jars from now on.

    Liked by 1 person

    1. I think sorghum would lack enough hold to work in combination with rice flour. I still have to try it in a flatbread to ascertain whether it can be used fr flat recipes or drier ones like scones. Everything in time. Good advice, nothing worse than accidentally wasting expensive food. Which, I too, have been guilty of on occasion.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s