Sorghum Bread (Isinkwa Samabele)
Sorghum Bread (Isinkwa Samabele). Enjoy the rich, comforting flavors that make this dish a timeless favorite.
Zutaten
- 4 Tassen sorghum meal (samabele)
- 1 tsp Salz
- 2-3 Tassen lauwarmes Wasser
- 1 Esslöffel sugar (not traditional, but helps fermentation a bit) (fakultativ)
- 1 Esslöffel oil (for softness) (fakultativ)
Anleitungen
- Mix:In a large bowl, mix sorghum meal and salt.Gradually add lukewarm water until you get a thick but stirrable dough (thicker than cake batter, looser than stiff dough).Stir in your starter if using one.
- Ferment:Cover with a cloth (not airtight).Leave in a warm place for 12–24 hours.It should smell sour and yeasty, with small bubbles. This sourness is key.
- Prepare for cooking:Stir the fermented dough gently.If it’s too thick, add a little water. If too thin, add a bit more sorghum meal.
- Cook (traditional ways):Option A: Steamed (most traditional)Grease a heatproof bowl or pot.Pour in the dough.Steam over boiling water for 1½–2 hours until firm and cooked through.Option B: BakedOfen vorheizen auf 180°C.Pour dough into a greased loaf tin.Backen für 60–75 minutes.It’s done when a skewer comes out mostly clean and the top feels firm.
- Rest:Let it cool slightly before cutting. It firms up as it rests.
