This bread makes delicious gluten-free whole grain sandwiches!
Ingredients
4 tsps yeast
500g warm water
1 Tbs maple syrup
2 tsp salt
15g grapeseed oil
100g brown rice flour
100g quinoa flakes
200g teff flour
1/4 cup corn starch
30g psyllium husks
Instructions
Mix all dry ingredients
Mix all wet ingredients and then add this mixture to the dry ingredients and mix well
Place the mixture into a bowl, cover with a a dish cloth and let it rise for an 1 1/2 hours
Put a cast iron pot* and lid in the oven and preheat to 450º
After the dough has risen turn it onto a floured surface and mold it into a ball, cover and let it rise again for 30 min while the oven is heating up
Sprinkle the loaf with some brown rice flour and cut a design or lip, place it onto a parchment paper and put in the cast iron pot with lid on for 30 min
Take the lid off and bake for another 40 min
Let it cool on a rack before slicing
Notes
Makes 1 very large loaf
*If you don’t have a cast iron pot, heat a baking tray at the bottom of the oven and put the loaf on a parchment-lined baking tray while oven is heating. When the oven is ready, add some water to the lower baking tray and put the loaf in the oven for 70 min
Adapted from and thanks to Blomster + Bakwerk for the recipe
Whole Grain Teff Bread
This bread makes delicious gluten-free whole grain sandwiches!
Ingredients
4 tsps yeast
500g warm water
1 Tbs maple syrup
2 tsp salt
15g grapeseed oil
100g brown rice flour
100g quinoa flakes
200g teff flour
1/4 cup corn starch
30g psyllium husks
Instructions
Mix all dry ingredients
Mix all wet ingredients and then add this mixture to the dry ingredients and mix well
Place the mixture into a bowl, cover with a a dish cloth and let it rise for an 1 1/2 hours
Put a cast iron pot* and lid in the oven and preheat to 450º
After the dough has risen turn it onto a floured surface and mold it into a ball, cover and let it rise again for 30 min while the oven is heating up
Sprinkle the loaf with some brown rice flour and cut a design or lip, place it onto a parchment paper and put in the cast iron pot with lid on for 30 min
Take the lid off and bake for another 40 min
Let it cool on a rack before slicing
Notes
Makes 1 very large loaf
*If you don’t have a cast iron pot, heat a baking tray at the bottom of the oven and put the loaf on a parchment-lined baking tray while oven is heating. When the oven is ready, add some water to the lower baking tray and put the loaf in the oven for 70 min
Adapted from and thanks to Blomster + Bakwerk for the recipe