20250924 Simple Whole-Rye Teff & Flax Hemp Loaf (Zojirushi)

The other day, I baked a white loaf in my Zojirushi—the crust browned beautifully on three sides, though the top stayed a bit pale, which was expected. I loved just tossing it in and letting the machine do its thing. That got me thinking: why not try my everyday whole rye in it? So I did—and wow, the results are surprisingly good!

This batch got a little boost: I added whole teff and freshly ground flax meal, pretreated along with the rye berries to unlock their full nutritional potential. The rest of the recipe is pretty much the same as my simple rye, though more water was used this time.

Here’s what the recipe looks like:
 

150g rye berries
30g freshly ground flax meal
60g teff grains
960g water
2TBSB of whole buckwheat CLAS that I wanted to get rid of
soaked overnight (~12 hours) in Instant Pot using the yogurt setting

then
cooked in a Zojirushi rice cooker on the GABA setting
cooled for use

75g boiling water
23g powder malt extract
23g salt
Mixed well to dissolve and cooled for use

360g whole rye CLAS, 190% hydration
465g fresh whole rye flour
150g hulled hemp seeds
3g dry yeast

80g water, gradually added as needed

I tried mixing everything in the Zojirushi pan by hand… and...that was crazy! NEVER. AGAIN.

Proved in Zojirushi using "rise 3" until pinholes appeared on the surface

Baked in Zojirushi x 70 mins, dark crust

Voilà!

Let it cool completely (a fan helps).
Wrap it in a paper towel, slip it into a clear produce bag, and leave it overnight. 

Next day, slice it thin—mine is about 7 mm, and enjoy!

Had my rye bread this morning—the three browned sides toasted up with just the right crunch. One slice got a spread of homemade kumquat marmalade, while another carried a little silky ganache and IMBC, both leftovers from my Boba Tea Cake. Paired it all with a chia mixed-berry tea, and my tummy feels so happy!