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Teff Grain Bread Recipe:

Ingredients

Ingredients

• 1/2 cup stone ground whole wheat
• 1/2 cup bread flour
• 1/2 cup water
• 1/4 teaspoon instant yeast
• Topping
• 1 egg white
• extra Teff Grain to roll the dough in

Method

The night before combine all the "Night Before" ingredients together and mix with a wooden spoon. Cover with plastic wrap and allow to sit on the counter for 12 to 16 hours. The next day pour the bubbled mixture into a large bowl and blend in water, corn syrup and melted butter with a wooden spoon. Add in instant yeast, bran, whole wheat flour and teff grains. Mix together and allow to rest uncovered for 10 minutes. Now, add in the salt and a little of the bread flour. Mix with a wooden spoon after each addition of flour. When to hard to mix in the bowl; pour out onto a floured surface. Knead the dough for 10 minutes. Slowly adding more flour as needed. You want the dough to be a little on the sticky side. Pour a little oil into a bowl and place dough inside. Turn over a few times to very lightly coat all sides. Cover with plastic wrap and allow to rest till double; about 1 to 1 1/2 hours. After rising, pour the dough out onto a flat surface and cut in half. Take one piece and flatten with finger tips to release some of the air. Roll the dough up tightly. Pinch the seam closed. Repeat with the other piece. Sprinkle some Teff grain into a cookie sheet. Now, beat the egg white with a whip till foamy. Brush the foam onto the dough and roll the loaf in the Teff grains. Place the loaves into two 81/2 x 4 inch loaf pans and cover with plastic wrap and allow to rest till double or till the middle of the loaf rises 1 inch above the pan. Place into a preheated 375 degree oven for 30 to 35 minutes or till tapped on the bottom and you hear a hollow sound. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove from pans and cool on a wire rack.