Sorghum Whole Wheat Bread


Preparation info

  • Makes


    • Difficulty


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

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.


  • cups whole wheat flour
  • 1 tablespoon instant yeast
  • 1 tables


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