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Recipe: Sorghum Oat Bread

If your dinner rolls come in a can, allow us to humbly suggest an upgrade. The Southern Living Test Kitchen (where Delta’s the official faucet) developed a better sauce mopper/soup scooper/butter pedestal: a sorghum oat bread that’s an ideal balance of hearty and chewy, plus lightly sweet (that’s the sorghum syrup talking!) and flecked with barely-there cinnamon. A warm loaf will satisfy your family supper—and leave enough leftovers for toast or eggs-in-a-hole in the morning. And all that dough-punching? It’s the perfect way to burn the kids’ energy before dinner.

Sorghum Oat Bread

(makes two loaves)


2¼ cups boiling water

1 cup uncooked regular oats

¼ cup butter

½ cup firmly packed dark brown sugar

2 tablespoons sorghum syrup

1 tablespoon fresh lemon juice

½ cup warm water (100 to 110 degrees F)

1 tablespoon active dry yeast

1 teaspoon granulated sugar

4 cups bread flour

1½ cups whole wheat flour

1 tablespoon table salt

1 teaspoon ground cinnamon

2 tablespoons butter, melted


1. Stir together first 3 ingredients in bowl of a heavy-duty electric stand mixer until butter melts. Stir in brown sugar and next 2 ingredients. Cool until lukewarm (20 to 30 minutes).

2. Meanwhile, stir together ½ cup warm water, yeast, and granulated sugar in a 1-cup glass measuring cup; let stand 5 minutes.

3. Stir together bread flour and next 3 ingredients in a medium bowl. Stir yeast mixture into oat mixture. Gradually add flour mixture to oat mixture, beating on low speed until well blended.

4. Sprinkle a flat surface generously with bread flour. Turn dough out, and knead until smooth and elastic (about 6 to 8 minutes), sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (80 to 85 degrees F), about 1 hour, or until doubled in bulk.

5. Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Roll each half into an 18-by-9-inch rectangle. Starting at short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in a lightly greased 9-by-5-inch loaf pan. Cover and let rise in a warm place (80 to 85 degrees F) 1 hour or until doubled in bulk.

6. Preheat oven to 350 degrees F. Bake 30 to 35 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to a wire rack, and brush loaves with melted butter. Cool completely (about 1 hour).