Take your healthy bread-making skills to the next level with the final step – Baking the Jowar Millet Loaf also known as Sorghum bread. Made using Nihkan Sprouted Jowar Flour, this loaf is loaded with gut-friendly fiber, making it a smart and satisfying choice for clean, gluten-free living. This part of the recipe focuses on the temperature, baking process, and testing doneness for that perfect slice every time.

Ingredients:

• 1 cup Nihkan's Sprouted Sorghum Flour

• 1 cup gluten-free flour blend (like millet flour)

• 1 tsp psyllium husk

• ½ tsp baking soda

• 1 tbsp olive oil

• 1 tbsp lemon juice or apple cider vinegar

• Salt to taste

• Water as required for batter consistency

Process for Baking the Loaf:

1. Preheat your oven to 180°C (350°F).

2. Prepare your loaf pan by lining it with parchment paper or greasing it lightly.

3. Pour the batter into the prepared pan and tap lightly to remove air bubbles.

4. Bake for 35 to 45 minutes, or until the top is golden and a toothpick comes out clean.

5. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Slice only after completely cooled to avoid crumbling.

Serving Tips:

• Use it for sandwiches, toast with nut butter, or pair it with soups.

• Store in an airtight container for up to 4 days, or refrigerate for longer shelf life.

Features:

• Gluten-Free

• High Fiber

• Plant-Based

• Easy to Bake

• Gut-Friendly

• Great for Meal Prep

• No Refined Flours

• Egg-Free

• Clean Ingredients

• Toast-Friendly

   

  Buy Sprouted Sorghum Flour Now