I bought a packet of Red Sourghum flour, again it is tailored for my own diet, don't think my kids would like this kind of bread, they think this is too healthy for them. :)
Sorghum is gluten free, this would be a great alternative for someone who can't take wheat. It is also packed with an impressive number nutrients as far as I know. It may help manage cholesterol, low GI therefore good for people with diabetes and insulin resistance, may inhibit cancer tumor growth....and so forth.
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| Can you see the black rice and some grains? Rice does give chewy interesting texture. I have always loved bread made with rice. Soft and chewy mild tasting bread! |
Ingredients:
Left over cooked rice, 1 cup (any kind)
Wholemeal flour, 1 cup
Bread flour, 1 cup
Sorghum flour 1 cup
Lukewarm water, 1 cup
Salt, 1 teaspoon
Sugar 2 tablespoons ( I used honey)
Oil, 1 tablespoon ( I used grapeseed oil)
Skim milk powder, 1 tablespoon
Dry instant yeast, 1 teaspoon
Yogurt 2 tablespoons
Method ( food processor):
1. Prepare the sponge. In a jug, whisk yeast, sugar and lukewarm water until everything well dissolved. Let it sit for 5 minutes until it become frothy.
2. Add rice and yogurt in the yeast mixture and mix well. Wrap with cling wrap and let it chill in fridge for 10 minutes.
3. Meanwhile, all flours, salt, skim milk powder goes in the food processor. "Pulse" 2 to 3 times to mix them well.
4. Pour in oil as you "pulse" 2 to 3 times again.
5. Gradually pour in the yeast mixture as you are running the machine, do this very briefly. Over mixing is not good with food processor. When you see everything comes together, it's done.
6. Scrape out dough and roll into a ball shape. At this stage, you find dough very sticky and gluey. Just make sure you have oiled hands, scraper and spatula to help you do the job all the way.
7. For twice, after 10 minutes, knead (using spatula) 10 seconds. You will find flours absorbing the water better and better each time.
8. Let dough rise for an hour or, until it has doubled its size.
9. Scrape dough onto working surface area, deflate air bubbles, roll into ball shape and let gluten rest for 10 minutes.
10. Divide into buns sizes. Let it rise for about an hour again or, until size is doubled.
11. Quick water spray on buns and bake at pre-heated oven for 170C, 15 minutes ( all oven varies). Insert a skewer through deep end of a bun in the centre, if it comes out clean, it's done.
12. Good luck!
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| Sourghum gives you mild taste.. |
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| My left-over rice from dinner. Mixture of barley, black and brown rice, millet. Simply blend them with one tablespoon of water. |
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| Gluey, sticky... with the technique of 10 seconds quick knead and 10 minutes rest, repeated another time, dough became more easy to manage. These stages of gentle manipulation of the dough actually giving the yeast time to ferment. Oiled hands, scraper and spatula are great tools to help job done easily. |
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| It has risen beautifully |
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| with sesame seeds for topping |
Method ( food processor):
1. Prepare the sponge. In a jug, whisk yeast, sugar and lukewarm water until everything well dissolved. Let it sit for 5 minutes until it become frothy.
2. Add rice and yogurt in the yeast mixture and mix well. Wrap with cling wrap and let it chill in fridge for 10 minutes.
3. Meanwhile, all flours, salt, skim milk powder goes in the food processor. "Pulse" 2 to 3 times to mix them well.
4. Pour in oil as you "pulse" 2 to 3 times again.
5. Gradually pour in the yeast mixture as you are running the machine, do this very briefly. Over mixing is not good with food processor. When you see everything comes together, it's done.
6. Scrape out dough and roll into a ball shape. At this stage, you find dough very sticky and gluey. Just make sure you have oiled hands, scraper and spatula to help you do the job all the way.
7. For twice, after 10 minutes, knead (using spatula) 10 seconds. You will find flours absorbing the water better and better each time.
8. Let dough rise for an hour or, until it has doubled its size.
9. Scrape dough onto working surface area, deflate air bubbles, roll into ball shape and let gluten rest for 10 minutes.
10. Divide into buns sizes. Let it rise for about an hour again or, until size is doubled.
11. Quick water spray on buns and bake at pre-heated oven for 170C, 15 minutes ( all oven varies). Insert a skewer through deep end of a bun in the centre, if it comes out clean, it's done.
12. Good luck!
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