The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

teff in a multigrain bread

metropical's picture

teff in a multigrain bread

any suggestions on how to change this recipe to add some teff?


2c bread

3/4c ww

1/2c rye

3/4c oats

1 tbsp gluten

2.5 tbsp barley malt syrup

2c AP starter @ 100%


2 tbsp rye berries

2 tbsp wheat berries

1 tbsp choc malt

1 tbsp crystal malt

above 4 boiled, then slow cooked in a cup of water for 15 mins

add 1/4c quinoa and 1/4c water, back to boil, then slow cooked for 15 mins more.


mix for 7 mins on 3 (Bosch C7).

autolyse for 30 mins


add 2.5 tsp salt

1 tsp yeast

mix for 7 mins on 3.


shape, pan and rise for 30-40 mins.

prettedda's picture

I have added cooked teff porridge to breads although it can make the dough soupy. I added it during stretch and folds early in fermentation.

You could also just add teff seeds during mixing.

I tried once with teff flour but if I remember correctly it was hard to get the hydration right.