Professional-Grade Gluten Free Flours | Vegan & Allergy Friendly | Australia-Wide Delivery
Sorghum Bread using Traditional Bread Flour
METHOD
Pre-heat oven to 210 C (fan forced).
Place all liquid ingredients into the bowl of a stand mixer. Add yeast and whisk until combined.
Rest for 2 minutes. This will allow the yeast to activate. Add sorghum flour, seed and Gluten Free World Traditional Bread Flour. Using the hook attachment, combine until a smooth dough forms; approx. 1–2 minutes on low speed and 8 minutes on med/high speed.
Transfer dough onto lightly floured board and shape into a smooth ball. Place dough into bread tin, sprinkle sorghum seed on top and cover with cling wrap.
Allow to rise in a warm environment for 30 – 40 minutes. Place oven-proof dish, filled with warm water, onto the lowest oven rack. Place the bread tin on rack above the water and bake for 60 minutes. Turn baked loaf onto cooling rack. Allow to cool for 1 -2 hours prior to slicing or eating.
