Rustic Sorghum Honey Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 round loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 50 minutes

Quick Ingredients

• 1 1/3 cups (315 ml) warm water (105–110°F / 40–43°C)
• 2 1/4 tsp (7 g) active dry yeast
• 1/4 cup (85 g) honey, divided
• 2 1/4 cups (270 g) bread flour, plus more as needed
• 1 cup (120 g) sorghum flour
• 1 3/4 tsp (10 g) fine salt
• 2 tbsp (28 g) unsalted butter, melted and cooled slightly
• 1 tsp apple cider vinegar (optional, for a slightly taller loaf)
• 1 tbsp milk or water (optional, for brushing)

Do This

• 1. Bloom yeast in warm water with 1 tbsp honey for 5–10 minutes.
• 2. Mix bread flour, sorghum flour, and salt; stir in yeast mixture, remaining honey, butter (and vinegar if using).
• 3. Knead 8–10 minutes until smooth and tacky; add a little flour if very sticky.
• 4. Cover and let rise 60–75 minutes until doubled.
• 5. Shape into a tight round loaf; proof 35–45 minutes while oven preheats to 375°F (190°C).
• 6. Bake 40 minutes (to 195–200°F internal); cool at least 60 minutes before slicing.

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Why You’ll Love This Recipe

• Rustic and hearty: Sorghum flour adds a wholesome, earthy flavor and a pleasantly sturdy crumb.
• Gently sweet: Honey rounds out the grainy notes without making the loaf taste like dessert.
• Beginner-friendly: No fancy shaping required, and you can bake it on a sheet pan or in a Dutch oven.
• Great for everyday use: Excellent toasted, alongside soup, or as the base for a solid sandwich.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: Sorghum flour, bread flour, honey, active dry yeast, fine salt, apple cider vinegar (optional)

Full Ingredients

Dough

• Warm water: 1 1/3 cups (315 ml), heated to 105–110°F (40–43°C)
• Active dry yeast: 2 1/4 tsp (7 g)
• Honey: 1/4 cup (85 g), divided (1 tbsp for blooming yeast, the rest for the dough)
• Bread flour: 2 1/4 cups (270 g), plus more as needed for kneading and shaping
• Sorghum flour: 1 cup (120 g)
• Fine salt: 1 3/4 tsp (10 g)
• Unsalted butter: 2 tbsp (28 g), melted and cooled 5 minutes
• Apple cider vinegar (optional): 1 tsp (helps strengthen structure and lift slightly)

For Baking and Finishing (Optional)

• Milk or water (for brushing): 1 tbsp
• Extra honey (for gloss): 1 tsp, warmed (brush on after baking)

Step-by-Step Instructions

Step 1: Bloom the yeast

Pour 1 1/3 cups (315 ml) warm water (105–110°F / 40–43°C) into a large mixing bowl. Sprinkle in the 2 1/4 tsp (7 g) active dry yeast, then stir in 1 tbsp of the honey (taken from your measured 1/4 cup).

Let stand for 5–10 minutes, until the surface looks foamy and slightly creamy. If you don’t see foam, your water may have been too hot or your yeast may be old; it’s best to restart so the loaf rises properly.

Step 2: Mix the dry ingredients

In a separate bowl, whisk together the 2 1/4 cups (270 g) bread flour, 1 cup (120 g) sorghum flour, and 1 3/4 tsp (10 g) fine salt. Whisking helps distribute the sorghum evenly so the dough hydrates consistently.

Step 3: Form the dough

To the bloomed yeast mixture, add the remaining honey (the rest of the 1/4 cup / 85 g), the melted butter, and the 1 tsp apple cider vinegar (if using).

Add the flour mixture and stir with a sturdy spoon until a shaggy dough forms and no dry patches remain. The dough should be tacky and a little soft, but not pourable.

Step 4: Knead until smooth and elastic

Turn the dough out onto a lightly floured counter. Knead for 8–10 minutes (or 6–8 minutes in a stand mixer on medium-low with a dough hook) until the dough looks smoother and holds together well.

Texture cue: Because sorghum flour is gluten-free, the dough won’t feel exactly like an all-wheat dough, but it should still become more elastic and cohesive as the bread flour develops gluten. If the dough is very sticky and smears on the counter, knead in 1 tbsp bread flour at a time (up to 3 tbsp). If it feels stiff or dry, knead in 1–2 tsp warm water at a time.

Step 5: First rise (bulk fermentation)

Lightly grease a clean bowl (or reuse your mixing bowl). Place the dough inside, turning once so the top is lightly coated. Cover tightly.

Let rise in a warm spot (about 75–80°F / 24–27°C) for 60–75 minutes, or until roughly doubled in size. When you press a floured fingertip into the dough, the indentation should slowly spring back but still remain slightly visible.

Step 6: Shape the loaf and proof

Line a baking sheet with parchment paper. Gently turn the dough out onto a lightly floured surface and pat it into a rough circle. Pull the edges into the center a few times to create surface tension, then flip seam-side down and cup your hands around it to tighten into a neat round.

Transfer the loaf to the parchment-lined sheet. Cover with a lightly greased piece of plastic wrap or an inverted bowl.

Let proof for 35–45 minutes, until puffed and slightly springy. Meanwhile, preheat the oven to 375°F (190°C) for at least 20 minutes so it’s fully heated.

Step 7: Bake until deeply golden

Optional for a nicer finish: brush the top lightly with 1 tbsp milk or water right before baking. If you like a more rustic look, skip the wash and leave it flour-dusted.

Bake at 375°F (190°C) for 40 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.

For accuracy, check doneness with an instant-read thermometer inserted into the center: aim for 195–200°F (90–93°C).

Step 8: Cool completely for the best slice

Move the loaf to a wire rack and cool for at least 60 minutes before slicing. This cooling time finishes setting the crumb so it doesn’t turn gummy.

If you want a glossy, gently sweet crust, brush the warm loaf with 1 tsp warmed honey right after it comes out of the oven.

Pro Tips

• Measure flour with a scale if possible: Sorghum flour can pack differently than wheat flour; grams give more consistent results.
• Watch the dough, not the clock: Rising times vary with room temperature. Look for “doubled” and “puffy,” not a strict minute count.
• Don’t over-flour during kneading: A slightly tacky dough bakes up more tender. Add flour slowly, 1 tablespoon at a time.
• Use the thermometer: Honey-rich doughs can brown early. Internal temperature (195–200°F) is the best doneness check.
• For a thicker crust: Place a metal pan on the bottom rack while preheating, then carefully add 1 cup (240 ml) hot water to it when you put the bread in (creates steam). Keep your face and hands away from the steam.

Variations

• Sorghum Honey Oat Loaf: Add 1/3 cup (30 g) rolled oats to the dry ingredients and sprinkle a few oats on top after brushing with milk/water.
• Nutty Lodge Bread: Knead in 1/2 cup (60 g) toasted chopped pecans or walnuts during the last minute of kneading.
• Seeded Crust: Brush with water, then coat with 1 tbsp sesame seeds plus 1 tbsp sunflower seeds before baking.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a paper bag or loosely wrapped in foil for up to 2 days. For longer storage, slice and freeze in a zip-top freezer bag for up to 2 months. Toast slices straight from frozen for the best texture.

Make-ahead option: After shaping (before the second proof), cover tightly and refrigerate for up to 12 hours. The next day, let the loaf sit at room temperature for 45–60 minutes (until puffy), then bake as directed at 375°F (190°C).

Nutrition (per serving)

Approximate per slice (1/12 of loaf): 175 calories, 4 g protein, 33 g carbohydrates, 2 g fiber, 7 g sugars, 4 g fat, 330 mg sodium.