Teff Sandwich Bread
This is a wonderful gluten dairy and soy free loaf compliments of Alissa Segersten of Whole Life Nutrition in Bellingham, WA. If you miss the taste and texture of whole wheat bread, this loaf is for you. It is dark, hearty, and higher in both protein and iron than most gluten free sandwich bread. It's the perfect loaf for morning toast, a hearty chicken salad sandwich, or the all time nostalgic favorite: PB & J!
1 ½ cups warm water (100 to 110 degrees F)
1 package dry active yeast (2 ¼ teaspoons)
1 teaspoon organic cane sugar or maple sugar
4 tablespoons extra virgin olive oil or grapeseed oil
3 tablespoons honey or maple syrup
2 tablespoons ground flax seeds
2 cups teff flour
½ cup arrowroot powder
½ cup tapioca flour
1 ½ teaspoons xanthan gum
1 ¼ teaspoons sea salt
1. thoroughly mix yeast with warm water and sugar in a small bowl, set aside for 5-10 minutes until foamy
2. add honey, oil, and ground flax seeds, stir well until thoroughly combined
3. add the teff, arrowroot, tapioca, xanthan gum, and salt in a large mixing bowl and whisk well until combined, pour the wet mixture into the dry mixture and beat for 30 seconds, scrape bowl and beaters and beat approx. 1-2 minutes until the dough thickens and becomes smooth
4. transfer the dough to a greased 8 x 4 loaf pan and use a spatula to form into a log that is tapered at both ends, cover pan with oiled plastic wrap and set in warm place to rise at least 30-60 minutes or until loaf rises to 1/2 inch below top of pan, preheat oven to 350F during rising time
5. remove plastic and place risen loaf in center of oven to bake for 35-40 minutes, I usually remove bread from pan immediately to prevent condensation on the bottom of loaf, make sure sides of loaf don't begin to collapse when placed on cooling rack, place back in oven a few minutes if they are a bit flimsy, the original recipe calls for cooling the loaf in the pan 5-10 minutes before removing to a cooling rack, try both and stick with what works best for you