
By Ann G
Dark Teff Sandwich Bread (Gluten-free, Vegan)
6 steps
Cook:1h
You can replace up to 2 cups of Teff flour with sorghum for a lighter bread. The photo in the recipe - loaf in half with a slice sitting in front on a wood board - is 1 cup sorghum: 2 cups teff.
Updated at: Wed, 16 Aug 2023 23:54:48 GMT
Nutrition balance score
Good
Glycemic Index
68
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories142.1 kcal (7%)
Total Fat3.1 g (4%)
Carbs26.1 g (10%)
Sugars1.8 g (2%)
Protein3.2 g (6%)
Sodium220.6 mg (11%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Wet Ingredients

2 ½ cwater
warm

1 Tbspactive dry yeast

1 tspcane sugar

2 Tbspolive oil

2 Tbspmaple syrup

⅓ cground chia seeds

⅓ cpsyllium husks
whole
Dry Ingredients
Instructions
Step 1
Proof yeast in warm water with sugar in bowl or 4 cup liquid measure.

Step 2
Mix dry ingredients in large bowl.

Step 3
Whisk other wet ingredients (oil, maple, chia, psyllium) into yeast. Let stand no more than 2 minutes.

Step 4
Pour wet into dry and mix by hand or with dough hook until a ball forms. Add more Teff flour as needed if dough is too sticky. It's very similar to wheat bread dough consistency at this point. You can knead it to get the last of the flour mixed in just right.

Step 5
Form an oblong ball. Place in an oiled loaf pan. Cover with damp towel and place in a warm spot to rise for an hour or as needed in your environment.

Step 6
Preheat oven to 375F. Bake bread for 55-60 minutes or until top is golden & a crust has formed. Let cool 10-20 minutes before releasing with a knife and cooling bread on a wire rack.

