Teff Country Bread

I had some wholemeal teff flour sitting around for a while, destined for gluten free experiments that didn't happen yet.

Now, after a repair to my oven I was dying to try out if it worked properly again, and for that I improvised a yeasted bread, based on basic french dough, but using that sad unused Teff.

The bread came out amazing! Using 20% Teff I expected something heavy, but the bread came out airy and light. The unusual color comes from the wholemeal Teff, and the taste is great. The Teff makes itself firmly known, with a rich, nutty flavor.

Here is the formula: Bread Flour 300g (60%), Extra Strong Bread Flour 100g (20%), Wholemeal Teff 100g (20%), Salt 10g (2%), Instant Yeast 3g(0.6%), Water 345g (69%)

Be careful when kneading, the dough feels quite slack and doesn't hold together well.

Proof for 2 hours, with one or two folds.

Shape, proof for another hour, bake for 35min with steam, starting at 240C and reducing the heat after 15 min to 210C

Here in the UK Bread flour gas around 11% Protein, and Extra Strong flour has about 14 protein.

This is a picture of the crumb.

Best Wishes,

Juergen