This bread is a lectin-free/gluten-free compliant bread made from ancient grain flours sorghum and millet. If you like tender and fragrant bread, this would be a great fit for you!
Both Millet and Sorghum belong to a grass family and they are nutrient-rich cereal grains containing vitamins B, copper, iron, magnesium, phosphorus, potassium, and zinc.
This bread contains more sorghum flour then millet flour and also arrowroot flour and xanthan gum for binding properties. The rise of the bread is achieved by dry yeast proofed in warm water with honey. The bread is easy to do, but it takes a little bit of time for the rising. The result is definitely worth it!
- 1 1/2 cup sorghum flour
- 1 cup arrowroot flour
- 1/2 cup millet flour
- 2 tsp xanthan gum
- 1 1/4 tsp fine sea salt
- 1 packet rapid dry yeast (2 1/4 tsp)
- 1 1/4 cups warm water
- 3 Tbsp extra virgin olive oil
- 1 Tbsp honey
- 1/2 tsp lemon juice
- 2 eggs, beaten
- First, whisk together all dry ingredients and set aside.
- Using one cup of water, proof the yeast in the warm water and a teaspoon of honey (add the yeast to the water and honey, stir, allow to get poufy).
- Add the proofed yeast to the dry ingredients, add the olive oil, remaining honey, lemon juice, and eggs. Beat until a smooth batter forms. Add up to 1/4 cup more water if you need to.
- Scrape the dough into a ceramic loaf pan (or use a 7 to 8 inch round cake pan for rustic ciabatta style bread) and smooth evenly.
- Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely – from 45 to 50 minutes.
- Preheat oven to 350°F and bake until the risen bread sounds hollow when thumped about 45 to 55 minutes. Lower style round pan loaves will bake quicker (30 – 40 minutes).
- Cool on a wire rack before serving.
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