Flax & 🍯 Honey Sorghum 🍞 Loaf
This one I have tweaked several times. Biggest challenge is getting the centre cooked without drying out the rest, and it can be a bit crumbly. I weighed the ingredients too. I am open to suggestions, add your in the comments 👇
Flax & 🍯 Honey Sorghum 🍞 Loaf
This one I have tweaked several times. Biggest challenge is getting the centre cooked without drying out the rest, and it can be a bit crumbly. I weighed the ingredients too. I am open to suggestions, add your in the comments 👇
Cooking Instructions
- 1
Make a "well" in dry ingredients
- 2
Pour 1/2 wet into dry, mix with whisk
- 3
Add remaining wet to dry, mix with whisk, scrape down sides
- 4
Mix with electric beater for 2 min until batter is smooth and thick
- 5
Cover, let stand 1 hour
- 6
Scrape down sides of bowl deflating batter, use electric beater for 1 min
- 7
Use coconut cooking spray to prepare 8 1/2"x 4 1/2" loaf pan
- 8
Scoop batter into pan, use spatula to dome middle area
- 9
Cover with greased plastic wrap and set in warm place until loaf batter crowns edge or pan (60-90 min depending on room temperature)
- 10
Preheat oven to 325
Bake for 60 min, remove from oven and tent foil over pan, bake additional 40 min to prevent over browning - 11
Loaf is fully baked when internal center is 205 degrees
- 12
Remove and turn out bread.
- 13
Completely rack cool before slicing. Freeze and take out slices for use.
- 14
Yield: 1 loaf (16 slices + 2 thin ends)
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