Teff Honey Bread, page 165, July 5, 2017

My parents are coming up today to spend my birthday with me so I decided to make them a loaf of bread.  This bread is made with Teff flour; Teff (t’ef) is known as the tiniest grain in the world and is very high in fiber, iron, manganese and calcium.  This grain is a common staple in Ethiopian cooking.  I am really interested to hear from them how this tastes.   When searching for information on the taste of Teff, I found the following descriptions:  Interesting, Toasted, Earthy, Malt, Cocoa, and Nutty.  I hope they like it actually, because I have quite a bit of Teff flour left over and have no idea what else I will use it for.

I am making a 2-pound loaf today.  I placed the ingredients into the bread machine in the following order:

1 1/2 cups water

3 tablespoons vegetable oil

3 tablespoons honey

2 teaspoons salt

3 1/4 cups bread flour

3/4 cup Teff flour (can use ivory or dark, I bought the Bob’s Red Mill brand and it doesn’t specify if it is ivory or dark, so I am going to assume dark.)

1 tablespoon plus 2 teaspoons gluten

1 tablespoon SAF yeast

This is not a recipe that should be used with the delay timer.  As there are no milk or eggs in it, my assumption is that the Teff Flour should not get damp too soon.  This calls for the “Dark” crust setting and the “Basic” cycle.  I set my machine and am now ready to get back to the business of preparing for company.

I just called mom and asked for their thoughts on this loaf.  She said it was a bit dry, eaten plain, but they found that toasting it makes it better.  It has a chewy texture and the Teff itself has a texture similar to corn meal with a nutty flavor.  I didn’t get any photos before sending it away with them, but it was a lovely dark brown color.

 

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