Page 30 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Sorghum-millet bread
INGREDIENTS
Dry ingredients
1 cup freshly ground millet flour
1 cup freshly ground sorghum flour 1 cup tapioca starch
3⁄4 cup ground linseed
1⁄4 cup potato starch
1⁄4 cup whole psyllium husk flakes 1⁄2 tsp salt
10g sachet instant yeast
Liquid ingredients
2 extra large eggs, slightly beaten 11⁄2–2 cups warm water
1⁄4 cup light olive oil
2 tbsp honey
INSTRUCTIONS
Preheat oven to 180°C. Grease a loaf tin 20 x 11 x 7cm high and line with baking paper.
Whisk together the dry ingredients thoroughly in a large bowl. Make a well in the middle for the liquid ingredients.
In a separate bowl, whisk together the liquid ingredients. Pour into the dry ingredients and beat with a wooden spoon until you have a thick batter. Pour the batter into a greased bowl, and cover with food wrap or a moist kitchen towel.
Allow to rise for 15–20 minutes, or until it reaches the top of the bowl. Knead the dough then place into the prepared baking tin. Allow to rise for 10 minutes in a warm place.
Bake in the oven for 45 minutes. Test if cooked (prick with a skewer and if it comes out clean, it’s ready). Remove from oven and cool on a wire rack for about 10 minutes before removing from the baking tin.
Cool completely before slicing.
MAKES 1 LOAF PREPARATION TIME 50–60 MINS COOKING TIME 45 MINS
28 STARTERS AND CANAPÉS [ chapter one ]