100 TEFF FLOUR BREAD RECIPE

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My recipe for 100% teff flour bread. • .............................................................................. • Ingredients: • 700g brown teff flour - https://littleaddis.com/ • 700g lukewarm water • 5g sea salt • 1 tbsp sugar • 3.5g quick yeast • .............................................................................. • Equipment: • 2 bread baking trays - 22.86 x 7.62 x 12.7 cm - https://www.amazon.co.uk/gp/product/B... • bowl • baking paper • scales • cling film • refrigerator • '.............................................................................. • Method: • Mix about 150g of the water with the sugar (1 tbsp) to dissolve • Add the yeast (just 3.5g) • Mix and wait for 10 mins • In a bowl, add 500g of the teff flour, 5 g sea salt. Mix. • Add the yeast with water and more water to a total of 700g added to the flour. • Mix well and cover for 1 hour. • After 1 hour, cover with cling film and store in a refrigerator overnight (about 12-14 hours). • After 12-14 hours, get out of the fridge and add the remaining teff flour (about 190-200g). Mix well. • Prepare the baking trays by covering them with baking paper. • Distribute the mixture between the two trays. Cover with cling film and let is raise at room temperature. • At about 20C room temperature it takes about 3.5 hours to double in size and get ready for baking. • Preheat the oven to 200C and pour a small cup of water in the over tray to create steam. This is for the bread to develop a crust. • Put the baking trays in the oven and bake for 1 hour at 200C. • After 1 hour, take the breads out of the oven and remove from the trays and from the baking paper. • Leave them on a rack to cool down for about an hour. • They will be ready. • You will have 2 days to eat them, unless you keep them in a fridge, as they develop white mold quicker compared to a regular bread. • Check also my new recipe for sourdough 100% teff bread. It is better than this one: • • TEFF BREAD - 100% - WHITE BROWN; NA...

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