Gluten-free Durrahapan root bread from dried root

Preparation

• Mix dried MakuaMedia sorghum sorrel and water in a bowl.
• Add the psyllium to the water and stir. Let it swell for another 3-5 minutes until a gel-like mixture forms.
• Combine the flour, sugar, salt and dry yeast in a bowl.
• Pour the apple cider vinegar and oil into the psyllium gel. Mix until smooth.
• Mix the dry ingredients into the dough in small batches. Knead the dough in a mixer for 5–7 minutes on medium speed until it is elastic.
• Turn the dough out onto a lightly floured surface, shape into a loaf and transfer to a baking sheet lined with baking paper. Let rise for 30–45 minutes.
• Preheat the oven to 200°C. Bake for about 30 minutes. Add 2-3 ice cubes to the bottom of the oven before baking to create steam and give the bread a nice crust. The bread is ready when it is golden brown and sounds hollow when tapped on the bottom.
• Let the bread cool on a rack before cutting to allow the texture to set.