No-Knead Whole Wheat Bread with Sorghum Flour

Ingredients

• 2 1/2 cups whole wheat flour
• 3/4 cup sorghum flour
• 1 teaspoon sea salt
• 1 teaspoon active dry yeast
• 1 1/2 cups warm water
• 2 tablespoons olive oil

Directions

1. In a large bowl, combine the whole wheat flour, sorghum flour, salt, and yeast. Stir to combine.
2. Add the warm water and olive oil, and stir until the dough comes together in a rough ball. The dough will be sticky, so you may need to use your hands to incorporate all of the flour.
3. Cover the bowl with a damp towel and let rest for 1 hour.
4. Turn the dough out onto a lightly floured surface and shape into a round loaf. Place the loaf on a greased baking sheet.
5. Cover the loaf with the damp towel and let rest for 45 minutes.
6. Preheat the oven to 425°F. Once the preheat is complete, place the loaf in the oven and bake for 25 minutes, or until the top is golden brown.
7. Remove from the oven and let cool before slicing and serving.

Interesting Facts

• Sorghum flour is a nutritious, gluten-free flour made from whole grain sorghum.
• This bread has a hearty texture and a slightly sweet flavor.
• Whole wheat flour is a good source of fiber, B vitamins, and other essential nutrients.