SSR-A Bread
SSR-A
Sorghum Blueberry-Pineapple Nut LoafNaturally Sweet • Fiber-rich • Antioxidant-rich • Nutty • Gluten-freeCost: $4.96 Per Loaf
Equipment
- 1 KitchenAid Stand Mixer
- 1 KoMo XL Plus Grain Mill
- 1 8.5 x 4.5-inch Aluminum Loaf Pan
- 1 Shallow Metal Pan (for steam)
Ingredients
- 2 cup cups organic sorghum grain (~240g, ~8.5oz) Grinding Instructions for KoMo XL Plus**: Set to 1 click from finest for ultra-fine texture to ensure fluffiness. Grind in 1/2 cup batches (~3–4 min total). Double-grind for smoothest results.
- 1.5 cups cups organic frozen blueberries (~200g, ~7oz) Wash thoroughly with water and 1 tsp baking soda, rinse well, pat dry if icy to avoid excess moisture.
- 1/3 cup organic fresh crushed pineapple (~80g, ~2.8oz) Crush fresh pineapple finely, drain well to remove excess juice for proper dough consistency.
- 1/4 organic mashed sweet potato (~60g, ~2.1oz) Notes: Cook, peel, mash finely for moisture and sweetness; ensure gluten-free.
- 1/3 cup organic walnuts (~40g, ~1.4oz) Finely chop to pea-sized for even texture; ensure gluten-free if needed to avoid cross contamination.
- 1/3 cup cup organic pecans (~40g, ~1.4oz) Finely chop to pea-sized for even texture; ensure gluten-free if needed.
- 2/3 cup filtered water (~160ml, ~5.3oz) Adjust slightly if dough is too dry or wet to maintain sticky, muffin-like texture.
- 2.5 tbsp organic psyllium husk (~22.5g, ~0.8oz) Mix with 1/3 cup water to form gel; ensures fluffiness and binding.
- 4 tbsp organic honey (~84g, ~3oz) Adds sweetness; use certified gluten-free honey to avoid cross-contamination.
- 2 tsp organic active dry yeast (~6g, ~0.2oz) Proof with 1/4 cup warm water (105–110°F) and 1 tsp honey for 5–10 min until foamy.
- 1 tsp organic sea salt (~6g, ~0.2oz) Enhances flavor; use fine-grained for even distribution.
- 2 tbso organic olive oil (~27g, ~1oz) Use single-source, extra-virgin organic olive oil for authentic flavor; ensure gluten-free.
- 1 egg (~50g, ~1.8oz) Use organic, free-range for quality; binds dough for fluffiness.
Instructions
- Grind 2 cups (~240g, ~8.5oz) organic sorghum grain in KoMo XL Plus at 1 click from finest, in 1/2 cup batches, ~3–4 min total, double-grind for ultra-fine texture.
- Cook, peel, and mash 1/4 cup (~60g, ~2.1oz) organic sweet potato (~5 min).
- Mix 2.5 tbsp (~22.5g, ~0.8oz) organic psyllium husk with 1/3 cup (~80ml, ~2.7oz) water, rest 5 min to form gel.
- Proof 2 tsp (~6g, ~0.2oz) organic active dry yeast with 1/4 cup (~60ml, ~2oz) warm water (105–110°F) and 1 tsp (~7g, ~0.25oz) honey; rest 5–10 min until foamy.
- Combine 2 cups (~240g, ~8.5oz) organic sorghum flour, 1 tsp (~6g, ~0.2oz) organic sea salt, and 1 tsp ground cinnamon in KitchenAid bowl (~2 min).
- Add psyllium gel, 1/4 cup (~60g, ~2.1oz) organic mashed sweet potato, 1/3 cup (~80g, ~2.8oz) organic fresh crushed pineapple, proofed yeast, 4 tbsp (~84g, ~3oz) organic honey, 2 tbsp (~27g, ~1oz) organic olive oil, 1 egg (~50g, ~1.8oz), and remaining ~1/3 cup (~80ml, ~2.6oz) water; adjust for sticky dough (~3 min).
- Knead in KitchenAid on speed 2 for 3 min.
- Fold in 1.5 cups (~200g, ~7oz) organic frozen blueberries, 1/3 cup (~40g, ~1.4oz) finely chopped organic walnuts, and 1/3 cup (~40g, ~1.4oz) finely chopped organic pecans by hand on a lightly floured surface, folding 2–3 times to distribute evenly without crushing (~2 min).
- Let rise in a warm spot (~80°F) for 45–60 min until doubled.
- Shape gently into 1-lb loaf, place in parchment-lined 8.5 x 4.5-inch aluminum pan, score lightly (~5 min).
- Preheat oven to 425°F with a shallow metal pan on bottom rack for 30 min; this pan will hold 1 cup (~8 ice cubes) to create steam, helping the loaf rise higher, form a thin, crispy crust, and keep the interior moist.
- Bake with 1 cup (~8 ice cubes) in the shallow metal pan for steam, 7 min; remove steam pan, bake 18–22 min until golden (~195°F internal).
- Cool on rack 30 min.
