John Myers
Gluten-free Bread No. 2 – Teff
The perfect gluten-free bread no. 2 – teff recipe with a picture and simple step-by-step instructions.
Others:
- 200 g Teff flour, dark
- 100 g Teff flour, light
- 50 g Millet flour
- 2 tbsp Chestnut flour
- 2 tbsp Soy flour
- 2 tsp Salt
- 2 tsp Coriander, acc.
- 0,5 Yeast, fresh
- 500 ml Water, lukewarm
- Margarine
- Grind the dried lentils (in their raw state).
- Mix all dry ingredients or flour. Dissolve half a cube of yeast in lukewarm water. Add to the flour and whisk well.
- Heat the oven to 50 degrees, put the dough in it to rise. Switch off the oven. Let the dough rise for about 30 minutes.
- Put the dough in a greased loaf pan.
- Bake for 60 minutes at 160 degrees.
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