Teff Bread

Serves: 12 | Prep: 10 mins | Cook: 50 mins

This bread is a great option for those who follow a gluten free lifestyle. It makes for terrific toast and paired perfectly with smashed avocado and a poached egg. It also freezes really well.

 As we wanted to keep this gluten free, we have replaced yeast with a combination of lemon juice and bi carb soda. It is important that this is added to the dough last so that the yeast like reaction can occur.

Ingredients

290g Wildnee teff flour

100g tapioca flour

30g sunflower seeds

30g pumpkin seeds

2 teaspoon xanthan gum

1 ½ teaspoons sea salt

20g rapadura or coconut sugar

400g warm water

30g macadamia oil (or coconut oil)

1 tablespoon apple cider vinegar

1 egg

1 teaspoon lemon juice

1 teaspoon bi carb soda

 

Method

  1. Preheat oven to 160°C and line a bread tin with baking paper. 

  2. To a mixer, add flours, seeds, gum, salt, sugar, water, oil, vinegar and egg and mix for 3 - 5 minutes, or until it forms a sticky dough.

  3. Lightly stir through the lemon juice and soda and transfer to the lined bread tin.

  4. Transfer to the oven and cook for 50 – 60 minutes. As the bread is dense, it is better to cook it slower and longer rather than rush it.

  5. Once cooked, transfer to a wire rack to allow to cool before slicing and enjoying with a healthy amount of butter!

Meirav Dulberg