Matabella/sorghum Bread

[Japsnoet]

I made a delicious Matabella/Sorghum bread today that was yeast free. I got the recipe from a South African friend of mine due to some intolerances I have I had to make a few changes to the recipe. I thought I would share it. Be great to hear everybody feedback. I’ve been struggling to find white sorghum flour in Oz. I wish some of the USA white sorghum growers would export their product to Oz they will have a complete monopoly.

Well my friend suggested that I use Matabella, made by Bokomo and available at all South African deli’s in Australia. Matabella is a brown South African sorghum which is used as porridge. Well I tried it and it made fabulous bread.

Here’s the recipe.

Preheat your oven 180 C

Mix all the wet ingredients together:

1 cup Sheeps milk yoghurt by Meredith diary

4 eggs, beaten

2 tablespoons olive oil

2 /3 cup water

1 teaspoon lemon juice

Dry ingredients:

3 teaspoons Guar Gum

2 /3 cup corn flour

2 cups brown rice flour

2/ 3 cup Matabella made by Bokomo or Sorghum flour

1 1 /2 teaspoon gluten-free baking powder

1 /4 cup pine nuts

1 / 4 cup linseeds / flax seeds

1/ 4 cup sesame seeds

3 tablespoons brown sugar

1 1 /2 teaspoon salt

3 tablespoons mixed seed that you can sprinkle over the bread just before you bake it.

Add the dry ingredients to the wet ingredients and mix in your kitchen aid. Place the mixture in a pan that has been sprayed with cook and spray. Bake the bread for 45 – 60 minutes.

If any of you ever speak to white sorghum growers please mention to them that there is a large market in Australia that would be to glad if they are able to buy white sorghum in Oz. Hopefully one day they will export white sorghum flour to us or even grow it in Oz. Currently all sorghum that is grown in Oz is only for animal consumption.