May 15, 2009 - 8:29am
Help, I did it again....
.... could not resist getting a bag of exotic flour, thinking that FOR SURE there was a bread to make with it.
Teff flour.
I don't feel like making injera at the present time, and it's the only recipe that comes to my mind using it.
anything else VERY VERY tasty I could make with teff flour?
since I'm asking questions, why do I keep doing this to myself?
Thanks
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I still have an unopened bag of teff flour in the fridge that I bought on a whim. I think because I read that it was especially nutritious, or was a complete protein or something. The bag doesn't even have any recipes, so I looked it up in one of Beth Hensperger's books and this is what she had to say about it:
Sally BR
Why not try using the teff flour in quick bread and other flat bread recipes??..I would think that substituting 10%-15% by weight of teff flour for the wheat flour in a bread would result in a heartier texture and taste..Teff flour tortillas??..
Does teff flour absorbe more, or less, water than wheat flour??..I have never used it before, although I do want to try my hand at making injera flat breads..We have a local woman here in Baltimore that sells injera, along with others of her native foods from Ethiopia, at one of our local farmer's markets..
Anyone have a good recipe for injera??..What brand of teff flour are youse guys using??..
Thanks, Bruce
I second the Injera. I haven't made it before but it's on my list and I'll have to keep my eyes open for Teff flour.
Here is a recipe:
http://www.applepiepatispate.com/bread/injera-ethiopian-sourdough-flatbread/
Don't know about Sally's, but mine is BRM. I don't remember what store I found it in. It might not be so hard to find if your store has a lot of BRM offerings. There are some recipes on the site using teff, but I haven't tried any... yet.
Click here: Bob's Red Mill teff recipes
Enjoy,
Debbie
Never heard of Teff flour or injera.....must be living a sheltered life! :)
Happy baking!
Gluten Free
If you experiment with naturally leavened breads you will find yourself producing breads with a complexity of flavour and texture that no bread leavened with commercial bakers yeast could ever achieve. The very slowness of the natural leavening gives bread depth of character and richness. If you give natural leavens your time, attention and persistence, your patience will be rewarded. You will find yourself baking bread that truly is worth the wait.
Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise. Exactly how long is dependent on your particular starter and the ambient temperature. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter.
Ingredients
300 gram Teff flour
100 gram rice flour
100 gram chickpea flour
100 gram quinoa flour
Sourdough starter
Water
Shake of salt
You can experiment with different flours and different quantities of flours.
Mix all the ingredients together into a thick butter and leave to stand covered with a damp cloth. After 8 to ten hours, depending on the temperature, put it in a baking form and leave to stand another hour.
Bake it in the oven at 200 Celsius for 50 minutes
Enjoy
Sally, have just posted a recipe for Teff flour that may interest you. Had intended to add some comment to the post but it's not important, the text is self-explanatory.
Hope it may help.
Sojourner
Thanks, everybody!
INjera is something I definitely will try sometime, but for the moment I was more inclined to a sourdough bread with teff, wasn't sure it would work, but sojourner's post helped me out
I will keep you posted on this.