- 90 g NIHKAN Sprouted Sorghum millet flour (you can use sprouted buckwheat flour as well)
- 45 g Rice flour
- 45 g Tapioca starch (you can use corn starch, potato flour or green banana flour as well)
- 10 g Psyllium husk + 150 g lukewarm water
- 4 g active dry yeast/3 g instant fresh yeast
- 7.5 g (1.5 tsp) powdered or caster sugar/jaggery
- 100 g lukewarm water
- 10 g (2 tsp) Olive/Vegetable Oil
- 5 g Apple cider vinegar
- 5 g (1tsp) salt
- 1 tbsp melted Butter for brushing bread before baking
- You can prepare the dough using a mixer fitted with the dough hook attachment or by hand.
- Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
- In a large bowl, whisk together Sprouted sorghum flour, rice flour and tapioca starch. Add salt, sugar & fresh yeast if you are using instant one.
- If you are using active dry yeast, then activate it first. Mix it together with the sugar and 100 g lukewarm water. Set aside for 5-10 minutes, or until the mixture starts frothing.
- Make space in the middle of the dry ingredients and add the psyllium gel, olive oil , vinegar & activated yeast.
- Knead the dough with mixer or hand until it’s smooth.
- Turn out the dough onto a lightly floured surface and roll it out into a rough rectangle. Pinch the seam together to seal it. Cover the dough and proof in a warm spot until almost double in size. Should take around 45min – 1 hr.
Baking the loaf:
- Adjust the oven rack to the lower middle position, place a baking tray on the bottom of the oven, and preheat the oven to 425 F (220 C). Make sure to thoroughly preheat your oven, start preheating it after your bread has been proofing for about 30 minutes.
- Once your loaf has doubled in size, brush it gently with the butter. If you want more browner color, you can use egg white as well.
- Use a sharp knife to score or scrape the loaf with 3-5 diagonal slashes.
- Place the loaf into the oven on the lower middle oven rack, place 5-6 ice cubes into the bottom baking tray, close the oven door and immediately reduce the oven temperature to 400 F (200 C).
- Bake the loaf at 400 F (200 C) with steam for 15 minutes. Don’t open the oven door during that time. After the 15 minutes, open the oven door to let out the steam and remove the bottom baking tray. Close the oven and bake for 25-30 minutes longer or until the bread is golden brown.
Remove the bread from the oven and cool it on a wire rack until it’s *at least* lukewarm before you cut into it.
Tips-
- The dough before baking will feel sticky when you are kneading with your hands. But resist the temptation to add more flour to the dough, as that can make your bread dense and dry.
- Instead of steaming with ice cubes, you can even use hot water in the bottom tray for steaming.
- Keep the bread to bake on wired tray so that steam can go inside the dough to cook.
