Not sure we’ve ever mentioned sorghum before.
But another use, particularly in the south, has been used to make two distinct sweetening products. Sorghum is crushed and the juice collected in a large pan, then reduced. When the juice is honey-colored and poured off, it’s called sorghum syrup, and has a lingering sweet flavor that earned it the nickname “long sweetnin’.” If it’s reduced further, it gets darker and thicker, and is called sorghum molasses. (It’s not technically a molasses because it’s not a byproduct of sugar production, but the flavor is similar and uses are the same.)
From a box sold in Chicago, Illinois.
Bread (Whole wheat)
3 cups water
3 tsp. salt
1/4-1/2 cup honey or sorghum
1/4-1/3 cup oil
Take 1 cake yeast and put in 1/3-1/4 cup warm water and let come bubble (5 minutes–put in brown sugar to hasten). Put this in mixture. Then add:
8 cups whole wheat flour (2-1/2 pounds–hard wheat, preferable–if different wheat use by weight instead of bulk). Add 1 cup flour at a time.
Knead 16-15 minutes on table. (Put oil on table.) May be sticky but continue. Add a small amount of oil as you knead.
Makes 3 loaves. Put Crisco in bottom of pan so won’t stick. Let rise about one hour depending on heat. If still sticky after 10 minutes add more flour.
See that it doesn’t get chilled. Knead enough. Preferably do not knead more than once (K. Rey). Or up to three times (Effie).
370 deg.–stay there. If bread raised quite a bit, 400 deg. or even 425 deg for 10-15 min., the 375 deg. then 1/2 hour, then last 10-15 minutes 350.
Vary: Use rye flour
1 or 2 cups at most
Finer texture if rises twice–sweeter if only once. Let rise 1/2 hour or more in loaves.