Easy Teff Bread (Gluten-Free & Vegan)
Teff flour adds a rich flavor to your bread you will want to come back for. Add sunflower seeds to the dough and top the loaf with a rich layer of sesame for an even deeper flavor profile!
Ingredients
- 20 grams whole psyllium husk
- 400 grams water, divided
- 20 grams sugar
- 12 grams apple cider vinegar
- 8 grams active dry or instant yeast or 20g of fresh yeast
- 200 grams teff flour
- 200 grams starch of choice, potato, corn, tapioca, arrowroot starches are good, or you can use a mix of a few types
- 12 grams salt
- 40 grams sunflower seeds, optional
- sesame seeds for topping, optional
Instructions
- Add 20g of whole psyllium husk to a medium-sized bowl and mix with 200g of water. Add 20g of sugar and 12g of apple cider vinegar to the mix and let it sit for a couple minutes.
- Use the other 200g of water to activate the yeast. Warm the water up in the microwave until it is warm to the touch but is not hot. Add the yeast to the water and let it sit for about 10 minutes or until it starts bubbling and the top looks frothy.
- Mix 200g of teff flour, 200g of starch, and 12g of salt in a large bowl. Once psyllium gel has formed and yeast activated, add them to the bowl with the dry ingredients. Bring the dough together by hand or with a wooden spoon. You can also use an electric mixer if you prefer.
- Turn the dough over onto a lightly floured surface and shape it into a ball by folding each side onto the center of the dough, flipping it, and smoothing out the edges by making turning movements with your hands. See the pictures in the post for illustration.
- Spread some sesame seeds on a small plate and dip one of the sides of the dough into it.
- Place the dough into a well-floured proofing basket or a mixing bowl lined with a kitchen towel seeded side down. Let the dough rise for about 1 hour or until it rises by ½ or ⅔ of its size. It shouldn't double in size!
- Turn the dough over onto a piece of parchment paper. Be careful not to drop the dough but rather transfer it slowly and gently to preserve the air bubbles.
- Lower the bread into a Dutch oven, place it into the oven, and turn the oven on to 450F/435F. We are not preheating the oven in this method, the "cold start" works just as great as baking in a preheated oven!
- Wait until the oven gets to the right temperature and set the timer for 30 minutes. After 30 minutes, take the bread out of the Dutch oven and transfer it onto the baking rack.
- Lower the temperature to 400F/200C and bake for another 40 minutes.
- Cool the bread on a cooling rack until no longer warm to the touch. Enjoy!
Notes
Store this bread in a bread box or in a bag for up to a week. It is best on the day of baking but will stay soft for a few days!
You can use a sugar substitute if you can't have regular sugar.
Nutrition
Serving: 4slicesCalories: 410kcalCarbohydrates: 94.9gProtein: 3.9gFat: 1.5gSaturated Fat: 0.3gSodium: 24mgPotassium: 149mgFiber: 7gSugar: 5.4gCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!