8 Serves
137 Mins
17 g
105 g
10 g
In a large mixing bowl, combine the teff flour, bread flour, salt, and yeast. Gradually add warm water while mixing until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Teff Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
253 µg / 400 µgCalcium
63 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
307 mg / 4,700 mgSodium
947 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
100 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 60 minutes until doubled in size.
Shape the dough into a loaf, place it into a greased loaf pan, and allow it to proof for 30 minutes.
Preheat your oven to 230°C and bake the loaf for 25-30 minutes until the crust is golden and the bread sounds hollow when tapped.
Bread Flour
Salt
Active dry yeast
Warm water
Dough (Flour, Yeast, Water)
Olive Oil
Vitamin A
140 µg / 900 µgVitamin C
24 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
253 µg / 400 µgCalcium
63 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
307 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21
g32
g3
g
Ethiopian
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgAlcohol
0 g