Tasty, nutritious sorghum and teff flours, well know in the world of gluten free baking, deserve a place in every baker's pantry. If you can't find teff flour, buckwheat flour is a good alternative
Combine 3/4 cup bread flour, rye, sorghum and teff flours and yeast in large bowl. stir together starter, honey molasses, and 3/4 cup lukewarm water in separate bowl. Stir flour mixture into starter mixture. Cover loosely, and let sit overnight.
The next day, stir 1/2 cup bread flour and salt into dough until thoroughly combined. Stir in remaining 1/2 cup bread flour 1 to 2 tbsp at a time until shaggy dough forms. Knead dough on lightly floured work surface 3 to 5 min adding flour if needed.
Coat 9x5 loaf pan with cooking spray and place dough inside. Cover loosely and let rise 1 hour or until dough is 1/4 in above top of pan.
Preheat oven to 375F. Cut 1/2 in deep slash lengthwise along center of loaf with serrated knife. Bake 1 hr or until internal temp reaches 198. Run knife around pan edges to release bread. Unmold and cool 45 min before slicing and serving.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 662 | ||
Calories from Fat: 18 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 625.4mg | 22 % | |
Potassium 2146.3mg | 56 % | |
Total Carbohydrate 113.4g | 33 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 106.8g | ||
Protein 47.3g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 662
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