Teff Bread Recipe
Easy 5-Ingredient Teff Bread made with whole teff, no yeast, and simple ingredients. This gluten-free bread is hearty, sliceable, and perfect for toast or sandwiches.
Servings: 5 servings
Calories: 176kcal
Equipment
- 1 Medium saucepan
- 1 Baking sheet
- Oven or toaster oven
Ingredients
- ½ cup whole teff
- 1 ½ cups water plus ½ cup for blending
- ½ cup oat flour or flour
- 1 tablespoon psyllium husk
- 1 teaspoon baking soda
- 1 teaspoon salt or to taste
- 2 tablespoons nutritional yeast
- ¼ cup pumpkin seeds or sunflower seeds
- 1 tablespoon apple cider vinegar
Instructions
- Cook the teff: Add the teff and 1 ½ cups water to a medium saucepan. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until thick like porridge. Remove from heat and cool until just warm.
- Blend: Add the cooked teff and water to a high-speed blender. Blend until completely smooth and thick.
- Mix the dry ingredients: In a large bowl, combine the oat flour, psyllium husk, baking soda, salt, and nutritional yeast.
- Combine: Pour the blended teff mixture into the dry ingredients. Mix until fully incorporated into a thick dough. Fold in the pumpkin seeds. Let the dough rest for 10 minutes to hydrate and firm up.
- Add vinegar: Add the apple cider vinegar and mix briefly to combine. Do not over mix.
- Shape: Transfer the dough to a parchment-lined baking sheet. Shape into an oval loaf, keeping the height no more than 1 ½ inches (4 cm) for even baking.
- Bake at 375°F (190°C) on the middle rack for about 50 minutes, or until the loaf is firm and the crust is set.
- Cool: Let cool completely for at 30 minutes before slicing. This step is key for the texture to set properly.
- For serving: Slice and toast.
Notes
Nutrition
Calories: 176kcal | Carbohydrates: 27g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 225mg | Potassium: 235mg | Fiber: 5g | Sugar: 0.1g | Calcium: 41mg | Iron: 3mg
