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Moist Soaked Teff Bread - Gluten Free | Vegan

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Calories 235 kcal
Author Tessa the Domestic Diva

Ingredients

SOAKING LIQUID

  • 2 cups water
  • 2 tablespoons raw apple cider vinegar or kombucha

GRAINS: About 18 oz or 500g total, whatever mix you choose

PROOFING MIXTURE:

  • 1/4 cup warm water
  • 3 tablespoons honey you need to use at least a tablespoon for the yeast, but you can play with the amount if you like 'sweet brown bread', You can use maple syrup or coconut nectar for vegan. I always use part stevia.
  • 2 1/4 teaspoons yeast or 1 packet

BLENDED IN WITH GRAINS WHEN DONE SOAKING:

  • 1/4 cup avocado oil
  • 1/4 cup chia meal or 1/4 cup flax meal
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon guar gum or xanthum. You can use 1 tablespoon gelatin or 2 tablespoons psyllium husks instead if you like

Instructions

Overnight Soaking

  1. Either before going to bed, or first thing in the morning, place the water and vinegar into a high powered blender jar (i.e BlendTec or Vita-Mix). If using the flours, start them soaking in a bowl.
  2. Stir in the teff, millet, and brown rice, set aside for at least 8 hours. The longer you let it sit, the more fermented it will taste, fyi.

Proofing the next day:

  1. Proof your yeast by whisking your yeast into the warm water and honey. Set aside for a few minutes to get a slightly poofy, creamy froth. If it doesn't do this, your yeast is old or the water was too hot and you likely killed it....start over.

Blending:

  1. Pour in the proofed yeast mixture to the soaked grains, along with the oil and salt. Blend on high speed for one full cycle (about a minute) until all the grains are pulverized and the mixture looks like a batter. Teff is super tiny, so there will be some specs of it left.
  2. While the blender is still whirring, add the chia meal and gum OR gelatin to the blender jar and whir until mixed (we wait on the thickeners until now so the blender does not work as hard and all the grains get pulverized!)

  3. Decide whether you would like to use a loaf pan or English muffin rings (my preference) and grease them up. I can make about 10-11 English muffins with this batter.

  4. Pour the thick, sticky batter into the rings (you should need the help of a spatula to move it), about 2/3 of the way up. If doing a loaf pan, use a sturdy pan, I linked to the one I use above.

Let Rise:

  1. Let the dough rise in a warm place. I like to use my oven that has been briefly heated and then turned off. My English muffins rarely take longer than 15 minutes (the blender warmed everything up nicely) to rise to just under the rims of the rings, and my loaf takes at least 30-45 minutes. We are not going for double in size here, about half that!

  2. Removing the pan when rising almost complete, turn the oven on to 375 degrees.

  3. Bake in a preheated oven for 20 minutes until golden brown and the internal temperature is at least 205-210 degrees. If using a loaf, this takes me about 50-55 minutes to reach that temperature.

  4. Remove from the oven and let it fully cool for the best texture.
  5. Store in an airtight place, in the freezer if you like!
Nutrition Facts
Moist Soaked Teff Bread - Gluten Free | Vegan
Amount Per Serving
Calories 235 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 183mg 8%
Potassium 191mg 5%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 5g
Protein 6g 12%
Calcium 5.7%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.