We are trying to cut down on grains too. I’ve read tons in the last 20 years on dietary truth and taking out grain carbs has resulted in a lot fewer digestive problems and weight loss. I still bake bread in winter just because it’s a habit i love. I’ve just cut down from 4-6 big loaves/batch to 2 small ones. One is for us, one to give away. This past winter our dogs got half or more of every little loaf but they like those treats too. Hubby ate 2 slices fresh from oven and I had one. But I enjoy my bread baking so much I haven’t stopped.
As a kid there were family situations where I’d go live with Grama. She was my safe space. And she made bread, no recipe, just the way her mom and grandma made it, every Sunday. When I bought that old farmhouse I described in an earlier post the only heat source was propane space heaters. The only heat in the kitchen was the stove and it would be cold cold on winter mornings as that old farmhouse had no insulation at all. My Grama was the one who pointed out that those days I should bake bread. Now days, I think it’s a therapy. I’d rather bake it than eat it so I just do it and give it away or feed the part left from our first 3 slices to the dogs. They give me lots of lovin for it too.
My first son-in-law keeps offering to buy/trying to convince me to use a bread machine. LOL it would just not be my therapy that way. A lot of prayer goes into making that bread. It’s the same connection I get working in my garden. Over the years as I learned more about nutrition I’ve adjusted and used healthier grains but nowdays the no-grain diet has just left me with an exercise I love that is mostly gifts to others.
Speaking of the sorghum, your plan to make some sounds heavenly! When the mood strikes I use the bread dough for sweet rolls. I don’t have much of a sweet tooth but love cinnamon. I mix in a bunch of cinnamon to the dough, pinch small pieces of dough and drop in melted butter before setting them in a baking pan then pour a mix of butter and sorghum molasses over the top. I’ve always had to make just a tiny pan of that because everyone else wants a different sweetner and more sweet. But it’s just right for me about once/year and lucious with coffee on frigid mornings.
I have found a recipe for bread that I like to use. I use the grain I have grown and grind it fresh and mix with about 50/50 King Arthur’s all purpose or bread flour.
It’s an overnight-no knead bread. So I can just dump it onto floured board. Give it a fold and put it into a pan. I love the crusts! So I slice big slices off the ends, and then thick slice along the sides- middle can be used for croutons.
Nice and crunchy. I’m thinking I may buy some of the tiny individual loaf pans, and that way get more ends, but the carbs will be less per slice. Hot bread straight from the oven and real butter - nothing better.