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Sorghum Whole Wheat Bread
- Makes
1
loaf - Difficulty
Easy
By Cheryl Day and Griffith Day
Published 2015
By the 1890s, sorghum was established in the South as a sweetener with beneficial nutrients. These days, corn syrup may be cheaper, but many in the South still use sorghum. Its deep caramel fruity flavor is unmatched by any honey or molasses.
Ingredients
3½ cups 1 tablespoon 1 tables
Method
In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Add the sorghum, canola oil, milk, and water and blend on low speed for 3 minutes. Turn the mixer to medium speed and mix for 7 to 8 minutes. The dough should be soft yet firm to the touch.
Transfer the dough to a lightly floured work surface and knead and shape it into a ball. Transfer the doug
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