Sorghum Bread

Sorghum Bread Recipe from Africa - Ingredients: Sorghum Flour, Eggs, Salt, Baking Soda, Buttermilk

Region / culture: Africa | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 12

Introduction

Sorghum bread is a delicious and nutritious alternative to traditional wheat bread. Made with sorghum flour, this bread has a slightly sweet and nutty flavor that pairs well with a variety of toppings and spreads. In this recipe, we will show you how to make sorghum bread from scratch, including tips and tricks for perfecting the recipe.

History

Sorghum bread has been a staple in many cultures for centuries. Sorghum, a gluten-free grain, has been used in baking for its unique flavor and nutritional benefits. This bread is often enjoyed as a hearty and wholesome option for those with gluten sensitivities or allergies.

Ingredients

2 cups of sorghum flour
2 eggs
1 tsp of salt
1 tsp of baking soda
2 cups of buttermilk

How to prepare

Preheat the oven to 220°C.
Place an oiled muffin tin in the oven for five minutes before baking.
In a saucepan, stir together flour, salt, and milk.
Cook over low heat, stirring frequently, for 5 – 10 minutes or until the mixture becomes stiff.
Remove from heat and let it cool to lukewarm.
Beat eggs and stir them into the cooled mixture; sprinkle baking soda over it and fold in.
Pour the sorghum mixture into a pan, return it to the oven, and bake for 20 – 25 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Bake the muffins for 10 – 15 minutes.

Variations

Add nuts or seeds to the batter for added texture and flavor.
Mix in herbs or spices, such as rosemary or garlic, for a savory twist.
Use different types of flour, such as almond or coconut flour, for a gluten-free option.

Cooking Tips & Tricks

Make sure to preheat the oven and oil the muffin tin before baking to ensure even cooking.

- Stir the sorghum mixture constantly while cooking to prevent lumps from forming.

- Let the mixture cool slightly before adding the eggs to prevent them from cooking too quickly.

- Test the bread with a toothpick to ensure it is fully cooked before removing from the oven.

Serving Suggestions

Sorghum bread can be enjoyed on its own or with a variety of toppings, such as butter, jam, or cheese. It also pairs well with soups, salads, and sandwiches for a complete meal.

Cooking Techniques

The key to making sorghum bread is to cook the mixture slowly over low heat to allow the flavors to develop. Be sure to stir constantly to prevent lumps from forming and to ensure a smooth consistency.

Ingredient Substitutions

If you don't have sorghum flour on hand, you can use a combination of other gluten-free flours, such as rice flour or cornmeal. You can also substitute almond milk or coconut milk for the buttermilk for a dairy-free option.

Make Ahead Tips

Sorghum bread can be made ahead of time and stored in an airtight container for up to 3 days. Simply reheat in the oven or toaster before serving.

Presentation Ideas

Serve sorghum bread on a wooden cutting board with a variety of toppings for a rustic and inviting presentation. You can also slice the bread and arrange it on a platter with fresh herbs or flowers for a decorative touch.

Pairing Recommendations

Sorghum bread pairs well with a variety of dishes, such as soups, stews, salads, and sandwiches. It also goes well with cheeses, fruits, and spreads for a light and satisfying snack.

Storage and Reheating Instructions

Store sorghum bread in an airtight container at room temperature for up to 3 days. To reheat, simply place in the oven or toaster until warmed through.

Nutrition Information

Calories per serving

Each serving of sorghum bread contains approximately 150 calories. This makes it a satisfying option for a light meal or snack.

Carbohydrates

Each serving of sorghum bread contains approximately 30 grams of carbohydrates. Carbohydrates are an essential source of energy for the body and can help keep you feeling full and satisfied.

Fats

Sorghum bread is low in fat, with each serving containing only 2 grams of fat. This makes it a healthy option for those looking to reduce their fat intake.

Proteins

Each serving of sorghum bread contains 5 grams of protein. Protein is important for building and repairing tissues in the body, making this bread a nutritious option for a balanced diet.

Vitamins and minerals

Sorghum bread is a good source of iron, magnesium, and phosphorus. These minerals are essential for maintaining healthy bones, muscles, and blood cells.

Alergens

Sorghum bread is gluten-free, making it a safe option for those with gluten sensitivities or allergies. However, it does contain eggs and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Sorghum bread is a nutritious and delicious option for those looking to add more whole grains to their diet. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this bread is a healthy choice for any meal.

Summary

Sorghum bread is a nutritious and delicious option for those looking to add more whole grains to their diet. With a slightly sweet and nutty flavor, this bread is perfect for any meal or snack. Try making this recipe at home and enjoy the wholesome goodness of sorghum bread.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Sorghum Bread. It was many years ago, when I was just a young girl living on my family's farm in the countryside. My grandmother, who was an excellent cook, had received the recipe from a dear friend who had visited us from the neighboring town.

As soon as I laid eyes on the handwritten recipe card, I knew that I had to learn how to make this special bread. The ingredients were simple - sorghum syrup, flour, yeast, and a pinch of salt - but the method seemed complex and mysterious. My grandmother, sensing my curiosity, offered to teach me how to make the bread.

We began by mixing the warm sorghum syrup with the yeast, watching as it bubbled and foamed in the bowl. Then, we gradually added the flour and salt, kneading the dough until it was smooth and elastic. My grandmother's hands were strong and sure, guiding me through each step with patience and wisdom.

After the dough had risen, we shaped it into loaves and placed them in the oven to bake. The warm, sweet aroma of the sorghum filled the kitchen, making my mouth water in anticipation. When the loaves emerged golden brown and crusty, we knew that we had created something truly special.

From that day on, Sorghum Bread became a staple in our household. My grandmother would bake it for special occasions, or simply to enjoy with a cup of tea on a lazy afternoon. She would always say that the key to a good loaf of bread was patience and love, and I took those words to heart as I continued to hone my baking skills.

Over the years, I have made Sorghum Bread for my own family and friends, sharing the recipe with anyone who expressed interest. Each time I bake a batch of bread, I am reminded of that first day in the kitchen with my grandmother, and the bond that we formed over a loaf of sweet, fragrant bread.

I have since learned that Sorghum Bread has a long history, dating back to the early settlers who brought the recipe with them from Europe. Sorghum, a sweet syrup made from a type of grass, was used as a substitute for sugar in baking, and was readily available in the southern United States where the crop was grown.

As I delved deeper into the origins of the recipe, I discovered that Sorghum Bread was a cherished tradition in many families, passed down through generations and adapted to suit local tastes and ingredients. Each family had their own version of the recipe, incorporating different spices or nuts to make the bread their own.

I have incorporated my own twists on the classic recipe, adding nuts and dried fruits to create a more flavorful and textured loaf. I have also experimented with different types of flour, using whole wheat or rye to give the bread a heartier taste and a chewier crumb.

No matter how many variations I try, Sorghum Bread will always hold a special place in my heart. It is a reminder of my grandmother's love and guidance, and a testament to the power of sharing recipes and traditions with those we hold dear.

So the next time you find yourself in the kitchen with a handful of ingredients and a desire to create something special, I urge you to try your hand at making Sorghum Bread. Let the sweet aroma fill your home and the taste transport you back to a simpler time, when baking was a labor of love and a way to connect with those who came before us. And remember, the key to a good loaf of bread is patience and love.