Gluten-free Durrahapan root bread from dried root
Gluten-free Sorghum Root Bread
Preliminaries
1
hourBaking time
30
minutesThis sourdough bread based on sorghum flour combines the aromatic properties of sourdough and the power of yeast to raise bread dough.
Ingredients
10 g Gluten-Free Psyllium
365g water
6 g yeast
30 g sugar
8 g salt
22 g cooking oil
18 g apple cider vinegar
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.
