Teff bread has a nutty and earthy flavour and is incredibly soft and fluffy. Teff bread comes together very quickly. It tastes delicious and looks fantastic, similar to whole wheat bread.
This teff flour bread is excellent for making avocado toast, sandwiches, or toasted and spread with jam.
Let’s have a look at the delicious Teff bread recipe.
Ingredients
- 20g Yeast
- 25g Honey
- 700g Cold Water
- 2 tsp Salt
- 15g Extra Virgin Olive Oil
- (1 egg white – optional)
- 200g Ivory Teff Flour
- 100g Rice Flour
- 100g Buckwheat Flakes
- 30g Psyllium Husk
- 55g Corn Starch (or potato starch)
Method
Preheat oven to 225 degrees Celsius.
In a large bowl, combine cold water, yeast, honey, salt, and rapeseed oil. (Now you can also add an egg, it is not necessary, but the texture of the bread will be slightly better.) Stir the ingredients together with a whisk.
Add the rice flour, corn starch, buckwheat flakes, and best teff flour (or potato starch). I generally stir all the ingredients with a regular steel whisk until the mixture is smooth and free of lumps.
Finally, add the psyllium husk, and it is now crucial to quickly whisk it all together after adding the psyllium husk. After a few minutes, the dough readjusts, and at that point, I usually take a spatula and work the dough to incorporate the bottom layer and make it smooth.
Cover the bowl now and give it 1.5 hours to rise when it’s time to bake the bread. Turn on the oven early enough for it to be warm.
When the dough is ready, Place the dough on a baking sheet dusted with flour. Gently shape the dough into the desired shape.
I enjoy making it round, but I usually make it oval because I believe it is simpler to cut. Place the bread on a baking sheet, cover it with a cloth, and allow it to prove for an additional 30 minutes.
When I put the bread in the oven, I always place a warm tray at the bottom and then pour cold water on it. This creates steam, which eventually results in beautiful bread.
When the bread is fully ready, and the oven is hot, you have two options: set the bread directly, or cut it if you’d rather.
I usually flour it first, then use a bread knife to cut out any pattern I want. The bread must then be baked.
Quickly place the bread tray into the centre of the oven, after which you quickly pour cold water onto the tray at the bottom of the oven.
For 60 to 70 minutes, bake the bread. I usually bake my bread for 70 minutes, and in general, it’s best to bake gluten-free bread a little bit longer.
Let it cool on a wire rack, and as usual with this type of recipe, it is essential to let the bread rest in peace and quiet before you eat it. Preferably overnight or for 6-8 hours.
Try this delicious Teff bread today at your home with this quick recipe
