Try this Sorghum Yeast Bread recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl combine 2 cups of the flour with the yeast. Set aside.
In a medium sauce pan combine the water, oats, sorghum, shortening and salt. Stir and warm until the shortening melts.
Be sure to turn off the gas as soon as the shortening is melted. Do not over-heat the mixture, it kills the yeast!
Add this mixture to the flour-yeast mixture and stir in the beaten eggs.
Then gradually add the rest of the flour to make a soft dough.
Turn out on a floured board and knead 5-8 minutes until smooth. Add a little more flour when yhe dough is sticky. Shape into a ball and place in a greased bowl in a warm location for the first rise until doubled in size.
Punch down, divide and shape into two loaves and place into greased 9x5 inch loaf pans.
Brush the tops of the loaves with melted butter if desired.
Let rise to double in size, then bake at 375F for 40-45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1154g) | ||
Recipe Makes: Servings | ||
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Calories: 1965 | ||
Calories from Fat: 941 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.6g | 139 % | |
Saturated Fat 35.4g | 177 % | |
Monounsaturated Fat 42.2g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 2140.5mg | 659 % | |
Sodium 32804.6mg | 1131 % | |
Potassium 2604mg | 69 % | |
Total Carbohydrate 156.2g | 46 % | |
Dietary Fiber 15.6g | 63 % | |
Sugars, other 140.6g | ||
Protein 110.2g | 157 % | |
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: 1965
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