Sorghum, amaranth, millet and quinoa bread from The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas by Judith Fertig

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spelt flour for sorghum flour, and Ethiopian teff or Egyptian Kamut flours for amaranth, millet or quinoa flours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.