Millet and Sorghum Sourdough Bread
This delicious millet and sorghum sourdough bread is gluten-free and completely leavened by a gluten-free sourdough starter. It is straight forward to make with minimal ingredients - a perfect daily bread.
Servings: 12 slices
Calories: 174kcal
Equipment
- 1 Kitchen Scale
- 1 Stand Mixer optional
- 1 7 inch Banneton
- 1 Proofing Box optional
- 1 Dutch Oven
- 1 gallon freezer bag
Ingredients
- 120 g millet flour
- 120 g sorghum flour
- 160 g tapioca flour
- 11 g salt
- 340 g warm water
- 20 g sugar
- 20 g whole psyllium husk
- 300 g active gluten-free sourdough starter
Instructions
- Combine the millet, sorghum, tapioca, and salt in a medium bowl. Set aside.120 g millet flour, 120 g sorghum flour, 160 g tapioca flour, 11 g salt
- Add the water and sugar to a glass measuring cup. Then add the psyllium husks and stir immediately to prevent clumping. Set aside to let gel for up to 5 minutes.340 g warm water, 20 g sugar, 20 g whole psyllium husk
- Add the starter to the bowl of a stand mixer. Then add the psyllium gel and whisk to combine.300 g active gluten-free sourdough starter
- Add the dry ingredients to the wet ingredients and attach the bowl to the stand mixer. Use the paddle attachment and mix on low speed for 5 minutes or until no dry flour remains in the bowl.
- Take the dough out of the bowl and place on your counter. Knead for a few minutes and shape into a smooth round ball. Then place the dough seam side up in a lightly floured 7 inch banneton and put it in a gallon freezer bag.
- Let the dough proof at warm room temperature for 45 - 60 minutes (80℉ for 45 minutes in a proofing box works perfectly if you have one).
- Transfer the dough to the refrigerator to cold proof for an additional 12-16 hours.
- Preheat your oven to 500℉ with a dutch oven or multi cooker inside. Set a timer for 1 hour.
- Turn the dough out onto a piece of parchment paper and score as desired with a lame or sharp knife.
- Using the parchment paper, lift the dough up and place in the hot dutch oven. Put the lid on and bake as follows:450℉ (lid on) - 35 minutes400℉ (lid off) - 35 minutes350℉ (lid off) - 30 minutesOven off - 10 minutes
- Take the bread out of the oven and cool completely on a wire rack. Wait at least 4 hours before cutting, but preferably overnight.
Notes
- You might need to add additional water if you are using store bought flour. This recipe was tested using fresh milled flour. Start with the amount listed and gradually increase (1 tablespoon at a time) during mixing if needed.
Nutrition
Calories: 174kcal | Carbohydrates: 38g | Protein: 2g | Sodium: 2mg | Fiber: 3g | Sugar: 9g