Re: Article: Ingredients from sorghum, a fitting alternativeto wheat? (taken from foodproductiondaily.com)

[Guest guest]

I have asked Irene, the creator if I could share the recipe

some time ago and she gave permission. If you share it

please give Irene the credit. I have attached it and copied

it in this letter. I did reformat her directions to make it

easier to understand for newer bakers. The brand names are

required when we share a recipe with our local support

group. Let me know if you have any questions.

Cheryl in Colorado

Minnich wrote:

> Cheryl,

> Are you able to share the recipe?

>

>

> cheryl in colorado wrote:

>

>>

>>

>> Elaine Lambert wrote:

>>

>> > This is very interesting Melonie. Has anyone used

>> sorgum> in baking? I bought some sorgum flour but

>> haven't tried it> yet. Wouldn't it be great if they

>> could make it taste and> work so well that manufacturers

>> would rather use it than> wheat? Thanks,Elaine

>> >

>>

>> Elaine,

>>

>> I regularly use sorghum as the primary flour in my gf

>> bread. It gives the bread a more brown color than

>> straight rice flour would. I use a recipe developed by

>> a lady in our local support group for the Zojirushi

>> bread machine. I make about 5-6 loaves in a day every

>> other month or so. The varieties I make are plain,

>> " rye " , and cinnamon raisen. The recipe has a cheese

>> bread variation too, but that is not my family's style.

>> I have also added ground flax seed and sunflower seeds

>> to make a more wholesome bread. This bread stays soft

>> on the counter for 2-3 days and then I freeze it. The

>> biggest request right after I make bread? Peanut butter

>> and jelly sandwiches of course!

>>

>> Cheryl in Colorado

>>

>>

>>

>>

>

------------------------

IRENE’S SORGHUM BREAD

For the Zojirushi Bread Machine

Variations include Almost Rye,

Cinnamon, Cheese, Raisin, Dairy Free

Prepared today by Cheryl Borgen (post 26480.1 on Delphi)

Original recipe by Irene Backes

2 Cups Sorghum Flour (Bobs Red Mill)

1 1/2 Cups Tapioca Flour (Vitamin Cottage)

3 1/2 tsp Xanthan Gum (Vitamin Cottage)

1/4 Cup sugar (C & H) plus 2 tsp sugar

2/3 Cups Nonfat powdered milk (Kroger)

1 1/2 tsp salt

1 Lg tsp Dough Enhancer (Kitchen Resource)

1 Lg tsp Soy Lecithin powdered or granules

1 1/8 tsp Dry Yeast (Red Star)

Combine dry ingredients in a mixing bowl and stir to mix.

In the bread machine baking pan add the following:

1 1/2 Cups warm water (I hold a little back if humidity is

high or the bread will fall)

1 tsp Cider Vinegar (Heinz apple)

1/4 Cup oil (Bertolli’s light olive)

3 Large eggs (beaten and at room temperature)

Add the dry ingredients on top of the wet ingredients in the

baking pan.

With a spatula slowly stir the dry ingredients into the wet

until pretty will mixed.

Start the bread machine on programmed memory as shown below.

When bread has finished mixing and starting the rise cycle,

use a spatula to pull out the paddles, turning them back

slightly to release from locked position. This will prevent

large paddle holes in your loaf.

Cool bread on rack until the next day. You can slice with an

electric slicer or knife and place in zip lock bags to

freeze. You can leave it on the counter in an airtight bag

for 2 or 3 days to enjoy fresh soft bread, and then freeze.

It is also great toasted.

NOTES: I have made this bread without the dough enhancer

when I couldn’t find it. Contact Kitchen Resource at

. Use a small coffee mill to grind your

spices. The DeLonghi Coffee Mill adjusts from extra fine to

course, is easy to clean and can be found at Costco for

about $25.

I mix up three or four bowls of the dry ingredients while I

am measuring it out and reserve the other bowls until the

first loaf is done. After the machine cools a short while I

start another loaf.

The memory cycle for the Zojirushi is set as follows:

Knead 15 minutes

Rise I (skip) 0

Rest (skip) 0 Total time is 2 hours, 15 minutes plus

cooling time on the rack.

Rise II 30

Bake 60

Cool 30

VARIATIONS:

Almost Rye Bread – Add to dry ingredients 1 TBS Fennel seed

ground fine, 1 TBS Caraway seed ground very course (almost

in half). See NOTES above.

Cinnamon Raisin – Add a cup of raisins about 10 minutes into

the mixing cycle. After the mixing stops add cinnamon to

your taste (1-3 TBS) and streak it through the batter with a

spatula.

Cinnamon – Same as above and omit the raisins.

Cheese – Add 1 cup or so of cheese. Add during mixing cycle

if shredded, after mixing stops if cubed and stir with a

spatula.

Dairy Free – Omit dough enhancer which contains whey, if you

are sensitive, and replace the powdered milk with a

non-dairy powder like “Better Than Milk” Rice powder or

Vance’s Dairy Free.

[Guest guest]

Kasandra,

I have never had to make this recipe by hand. My bread

recipe book says that the following processes are at the

following temperatures:

rise 82.4 degrees F

bake 254-290 degrees F

I am not sure if these temperatures will translate into

handmade directions. You might try looking at Bette

Hageman's book where she talks about translating machine

recipes to by hand recipes. I believe she mixes her dough

for about three minutes until smooth. Good Luck and let me

know what happens.

Cheryl in Colorado

KasMello wrote:

> Cheryl,If you were doing this by hand, would the rise and

> bake times be similar?This looks like a great recipe. I

> love the sorghum flour. Kasandra

>

> cheryl in colorado wrote:

>

> I have asked Irene, the creator if I could share

> the recipe

> some time ago and she gave permission. If you

> share it

> please give Irene the credit. I have attached

> it and copied

> it in this letter. I did reformat her

> directions to make it

> easier to understand for newer bakers. The

> brand names are

> required when we share a recipe with our local

> support

> group. Let me know if you have any questions.

>

> Cheryl in Colorado

>

> Minnich wrote:

>

> > Cheryl,

> > Are you able to share the recipe?

> >

> >

> > cheryl in colorado wrote:

> >

> >>

> >>

> >> Elaine Lambert wrote:

> >>

> >> > This is very interesting Melonie. Has

> anyone used

> >> sorgum> in baking? I bought some sorgum flour

> but

> >> haven't tried it> yet. Wouldn't it be great

> if they

> >> could make it taste and> work so well that

> manufacturers

> >> would rather use it than> wheat?

> Thanks,Elaine

> >> >

> >>

> >> Elaine,

> >>

> >> I regularly use sorghum as the primary flour

> in my gf

> >> bread. It gives the bread a more brown color

> than

> >> straight rice flour would. I use a recipe

> developed by

> >> a lady in our local support group for the

> Zojirushi

> >> bread machine. I make about 5-6 loaves in a

> day every

> >> other month or so. The varieties I make are

> plain,

> >> " rye " , and cinnamon raisen. The recipe has a

> cheese

> >> bread variation too, but that is not my

> family's style.

> >> I have also added ground flax seed and

> sunflower seeds

> >> to make a more wholesome bread. This bread

> stays soft

> >> on the counter for 2-3 days and then I freeze

> it. The

> >> biggest request right after I make bread?

> Peanut butter

> >> and jelly sandwiches of course!

> >>

> >> Cheryl in Colorado

> >>

> >>

> >>

> >>

> >

> ------------------------

> IRENE’S SORGHUM BREAD

> For the Zojirushi Bread Machine

>

> Variations include Almost Rye,

> Cinnamon, Cheese, Raisin, Dairy Free

> Prepared today by Cheryl Borgen (post 26480.1 on

> Delphi)

> Original recipe by Irene Backes

>

>

> 2 Cups Sorghum Flour (Bobs Red Mill)

> 1 1/2 Cups Tapioca Flour (Vitamin Cottage)

> 3 1/2 tsp Xanthan Gum (Vitamin Cottage)

> 1/4 Cup sugar (C & H) plus 2 tsp sugar

> 2/3 Cups Nonfat powdered milk (Kroger)

> 1 1/2 tsp salt

> 1 Lg tsp Dough Enhancer (Kitchen Resource)

> 1 Lg tsp Soy Lecithin powdered or granules

> 1 1/8 tsp Dry Yeast (Red Star)

>

> Combine dry ingredients in a mixing bowl and

> stir to mix.

> In the bread machine baking pan add the

> following:

> 1 1/2 Cups warm water (I hold a little back if

> humidity is

> high or the bread will fall)

> 1 tsp Cider Vinegar (Heinz apple)

> 1/4 Cup oil (Bertolli’s light olive)

> 3 Large eggs (beaten and at room temperature)

>

> Add the dry ingredients on top of the wet

> ingredients in the

> baking pan.

> With a spatula slowly stir the dry ingredients

> into the wet

> until pretty will mixed.

> Start the bread machine on programmed memory as

> shown below.

>

> When bread has finished mixing and starting the

> rise cycle,

> use a spatula to pull out the paddles, turning

> them back

> slightly to release from locked position. This

> will prevent

> large paddle holes in your loaf.

> Cool bread on rack until the next day. You can

> slice with an

> electric slicer or knife and place in zip lock

> bags to

> freeze. You can leave it on the counter in an

> airtight bag

> for 2 or 3 days to enjoy fresh soft bread, and

> then freeze.

> It is also great toasted.

>

> NOTES: I have made this bread without the dough

> enhancer

> when I couldn’t find it. Contact Kitchen

> Resource at

> . Use a small coffee mill to grind

> your

> spices. The DeLonghi Coffee Mill adjusts from

> extra fine to

> course, is easy to clean and can be found at

> Costco for

> about $25.

> I mix up three or four bowls of the dry

> ingredients while I

> am measuring it out and reserve the other bowls

> until the

> first loaf is done. After the machine cools a

> short while I

> start another loaf.

>

> The memory cycle for the Zojirushi is set as

> follows:

> Knead 15 minutes

> Rise I (skip) 0

> Rest (skip) 0 Total time is 2 hours, 15

> minutes plus

> cooling time on the rack.

> Rise II 30

> Bake 60

> Cool 30

>

> VARIATIONS:

> Almost Rye Bread – Add to dry ingredients 1 TBS

> Fennel seed

> ground fine, 1 TBS Caraway seed ground very

> course (almost

> in half). See NOTES above.

> Cinnamon Raisin – Add a cup of raisins about 10

> minutes into

> the mixing cycle. After the mixing stops add

> cinnamon to

> your taste (1-3 TBS) and streak it through the

> batter with a

> spatula.

> Cinnamon – Same as above and omit the raisins.

> Cheese – Add 1 cup or so of cheese. Add during

> mixing cycle

> if shredded, after mixing stops if cubed and

> stir with a

> spatula.

> Dairy Free – Omit dough enhancer which contains

> whey, if you

> are sensitive, and replace the powdered milk

> with a

> non-dairy powder like “Better Than Milk” Rice

> powder or

> Vance’s Dairy Free.

>

>

>

>

>

[Guest guest]

Kasandra,

I have never had to make this recipe by hand. My bread

recipe book says that the following processes are at the

following temperatures:

rise 82.4 degrees F

bake 254-290 degrees F

I am not sure if these temperatures will translate into

handmade directions. You might try looking at Bette

Hageman's book where she talks about translating machine

recipes to by hand recipes. I believe she mixes her dough

for about three minutes until smooth. Good Luck and let me

know what happens.

Cheryl in Colorado

KasMello wrote:

> Cheryl,If you were doing this by hand, would the rise and

> bake times be similar?This looks like a great recipe. I

> love the sorghum flour. Kasandra

>

> cheryl in colorado wrote:

>

> I have asked Irene, the creator if I could share

> the recipe

> some time ago and she gave permission. If you

> share it

> please give Irene the credit. I have attached

> it and copied

> it in this letter. I did reformat her

> directions to make it

> easier to understand for newer bakers. The

> brand names are

> required when we share a recipe with our local

> support

> group. Let me know if you have any questions.

>

> Cheryl in Colorado

>

> Minnich wrote:

>

> > Cheryl,

> > Are you able to share the recipe?

> >

> >

> > cheryl in colorado wrote:

> >

> >>

> >>

> >> Elaine Lambert wrote:

> >>

> >> > This is very interesting Melonie. Has

> anyone used

> >> sorgum> in baking? I bought some sorgum flour

> but

> >> haven't tried it> yet. Wouldn't it be great

> if they

> >> could make it taste and> work so well that

> manufacturers

> >> would rather use it than> wheat?

> Thanks,Elaine

> >> >

> >>

> >> Elaine,

> >>

> >> I regularly use sorghum as the primary flour

> in my gf

> >> bread. It gives the bread a more brown color

> than

> >> straight rice flour would. I use a recipe

> developed by

> >> a lady in our local support group for the

> Zojirushi

> >> bread machine. I make about 5-6 loaves in a

> day every

> >> other month or so. The varieties I make are

> plain,

> >> " rye " , and cinnamon raisen. The recipe has a

> cheese

> >> bread variation too, but that is not my

> family's style.

> >> I have also added ground flax seed and

> sunflower seeds

> >> to make a more wholesome bread. This bread

> stays soft

> >> on the counter for 2-3 days and then I freeze

> it. The

> >> biggest request right after I make bread?

> Peanut butter

> >> and jelly sandwiches of course!

> >>

> >> Cheryl in Colorado

> >>

> >>

> >>

> >>

> >

> ------------------------

> IRENE’S SORGHUM BREAD

> For the Zojirushi Bread Machine

>

> Variations include Almost Rye,

> Cinnamon, Cheese, Raisin, Dairy Free

> Prepared today by Cheryl Borgen (post 26480.1 on

> Delphi)

> Original recipe by Irene Backes

>

>

> 2 Cups Sorghum Flour (Bobs Red Mill)

> 1 1/2 Cups Tapioca Flour (Vitamin Cottage)

> 3 1/2 tsp Xanthan Gum (Vitamin Cottage)

> 1/4 Cup sugar (C & H) plus 2 tsp sugar

> 2/3 Cups Nonfat powdered milk (Kroger)

> 1 1/2 tsp salt

> 1 Lg tsp Dough Enhancer (Kitchen Resource)

> 1 Lg tsp Soy Lecithin powdered or granules

> 1 1/8 tsp Dry Yeast (Red Star)

>

> Combine dry ingredients in a mixing bowl and

> stir to mix.

> In the bread machine baking pan add the

> following:

> 1 1/2 Cups warm water (I hold a little back if

> humidity is

> high or the bread will fall)

> 1 tsp Cider Vinegar (Heinz apple)

> 1/4 Cup oil (Bertolli’s light olive)

> 3 Large eggs (beaten and at room temperature)

>

> Add the dry ingredients on top of the wet

> ingredients in the

> baking pan.

> With a spatula slowly stir the dry ingredients

> into the wet

> until pretty will mixed.

> Start the bread machine on programmed memory as

> shown below.

>

> When bread has finished mixing and starting the

> rise cycle,

> use a spatula to pull out the paddles, turning

> them back

> slightly to release from locked position. This

> will prevent

> large paddle holes in your loaf.

> Cool bread on rack until the next day. You can

> slice with an

> electric slicer or knife and place in zip lock

> bags to

> freeze. You can leave it on the counter in an

> airtight bag

> for 2 or 3 days to enjoy fresh soft bread, and

> then freeze.

> It is also great toasted.

>

> NOTES: I have made this bread without the dough

> enhancer

> when I couldn’t find it. Contact Kitchen

> Resource at

> . Use a small coffee mill to grind

> your

> spices. The DeLonghi Coffee Mill adjusts from

> extra fine to

> course, is easy to clean and can be found at

> Costco for

> about $25.

> I mix up three or four bowls of the dry

> ingredients while I

> am measuring it out and reserve the other bowls

> until the

> first loaf is done. After the machine cools a

> short while I

> start another loaf.

>

> The memory cycle for the Zojirushi is set as

> follows:

> Knead 15 minutes

> Rise I (skip) 0

> Rest (skip) 0 Total time is 2 hours, 15

> minutes plus

> cooling time on the rack.

> Rise II 30

> Bake 60

> Cool 30

>

> VARIATIONS:

> Almost Rye Bread – Add to dry ingredients 1 TBS

> Fennel seed

> ground fine, 1 TBS Caraway seed ground very

> course (almost

> in half). See NOTES above.

> Cinnamon Raisin – Add a cup of raisins about 10

> minutes into

> the mixing cycle. After the mixing stops add

> cinnamon to

> your taste (1-3 TBS) and streak it through the

> batter with a

> spatula.

> Cinnamon – Same as above and omit the raisins.

> Cheese – Add 1 cup or so of cheese. Add during

> mixing cycle

> if shredded, after mixing stops if cubed and

> stir with a

> spatula.

> Dairy Free – Omit dough enhancer which contains

> whey, if you

> are sensitive, and replace the powdered milk

> with a

> non-dairy powder like “Better Than Milk” Rice

> powder or

> Vance’s Dairy Free.

>

>

>

>

>

[Guest guest]

Judy,

I'd imagine that if your Sunbeam was programmable, and you

used the settings in the recipe, it should work. The

Zojirushi makes a horizontal loaf, the size of a regular

loaf of bread. Let me know how it turns out!

Cheryl in Colorado

Judy wrote:

> Cheryl, Can this be made in any type of brad machine

> or only the Zohirushi? I've a Sunbeam and I'm wondering

> if it's large enough. Thanks for printing the recipe, it

> sounds great.......................Judy

> -----------------------------------------------------------

> D

[Guest guest]

Judy,

I'd imagine that if your Sunbeam was programmable, and you

used the settings in the recipe, it should work. The

Zojirushi makes a horizontal loaf, the size of a regular

loaf of bread. Let me know how it turns out!

Cheryl in Colorado

Judy wrote:

> Cheryl, Can this be made in any type of brad machine

> or only the Zohirushi? I've a Sunbeam and I'm wondering

> if it's large enough. Thanks for printing the recipe, it

> sounds great.......................Judy

> -----------------------------------------------------------

> D