Sorghum Rolls

This is a moist bread that is easy to bake and can be adapted with different flavours. In its original form, the amaranth flour gives it a nutty taste.

Dry ingredients

• 200 g (4 dl) da Carla organic Sorghum Flour
• 100 g (2 ½ dl) da Carla organic Amaranth Flour
• 40 g (1 dl) da Carla organic Chickpea Flour
• 1 tbsp FiberHusk or Psyllium
• 1 ½ tsp salt

Wet ingredients

• 25 g fresh yeast
• 400 g (4 dl) water
• 1 tbsp oil

Method

• Mix all the dry ingredients well in a bowl.
• Dissolve the yeast in cold water in a separate bowl and add the oil
• Stir the liquid into the dry ingredients and mix into a dough.
• Place large muffin cases in a muffin tin and divide the dough between the cases.
• Cover the rolls with cling film and let them rise for 1 hour and 30 minutes.
• Heat the oven to 225 °C and bake the rolls in the middle of the oven for about 20 minutes until they have taken on a nice colour.
• Let the rolls cool on a wire rack without a tea towel. They feel hard when you take them out of the oven, but that is just the crust, and it too will soften slightly once the bread has cooled.