Search This Blog

Monday, 14 November 2016

Baking A Wholewheat Sorghum Loaf Using A Sourdough Starter

A couple of blogs ago I told you how I experimented with using Sorghum flour in a loaf I baked. Sorghum flour is what is used to make Maltabella Porridge. I fell completely in love with the taste that this flavoursome flour brought to the bread. Initially I thought the flour would be too heavy to use with bread flour, but I decided to try it anyway. I went all out and tested it with Brown Bread Flour, enriched with Wheat Bran. I loved the resulting bread so much that I decided to publish a blog about it. If you like wholewheat bread, you are going to enjoy this one!


In a large mixing bowl, measure 4 cups (4 x 250 ml) brown bread flour, 2 cups (500 ml) sorghum/maltabella flour, and 1 cup (250 ml) wheat bran.


Add 2 tablespoons (25 ml) sugar and 1 tablespoon (12,5 ml) salt. Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.


Add one egg, 175 ml lukewarm milk, 175 ml lukewarm water and 50 ml cooking oil to the dry ingredients.
Option 2: If using Active Dry Yeast, dissolve a packet in the lukewarm water along with the sugar. Allow about 10 minutes for it to froth up.


Add 2 cups (500 ml) sourdough starter. A strong sourdough starter does not need added yeast to raise the dough. However, when I am pressed for time, I will add a packet of Instant Dry Yeast to speed up the rising process. I still add the sourdough starter, as this adds loads of flavour to the bread that yeast can not achieve. This is a general rule for all breads, not only this particular one.


Bring the dough together. You may need to add a little more water. Add this a tablespoonful at a time so as to prevent getting the dough too wet.


Knead your dough for about ten minutes. Prepare 2 small bread tins with non-stick coating and lightly flour the surface.


Divide the dough in 2 and shape according to the bread tins.


Place the dough in the bread pans.


Cover with plastic and allow to rise in a warm dry place.


Once risen, bake in a preheated oven at 200 °C for about 40 minutes.


When you knock on the bottom of the bread, you should hear a hollow sound to indicate the bread is done.


Turn out on a wire rack to cool. The sorghum creates a crisp crust. If you prefer your crust softer, you can cover the hot loaves with a damp cloth. The steam will soften the crust.


Does this not look delicious?


That is the picture of wholesome goodness. I cut my loaf when it was still too hot to touch and it crumbled a little, but everyone's mouths were watering and nobody wanted to wait any longer after having been exposed to the wonderful smells wafting through the house while the bread was baking. I barely managed to snap this photo before the hungry hoards descended.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
For more crafty ideas and great products, visit A Pretty Talent on Facebook.
Remember to keep nurturing your TALENT for making PRETTY things.
You can subscribe to this blog and receive regular updates by email by simply registering your email address at the top of the current blog.