December 15, 2015 - 9:05am
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.
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.