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