Gluten-Free Mock Rye–Style Teff Bread
A sliceable gluten-free loaf with rye-like chew and flavor, made with teff, psyllium, fennel, and yeast. Excellent for sandwiches and toasting.
Servings: 16 slices
Equipment
- 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
Ingredients:
Wet ingredients
- 2 teaspoons active dry yeast (≈ 6 g)
- 2 cups warm water (100–110°F) (≈ 410 g)
- 1 tablespoon olive oil (≈ 14 g)
- 2 teaspoons honey (≈ 14 g)
- ¼ cup Psyllium husk powder ≈18 g
Dry ingredients
- 2 cups teff flour (≈ 240 g)
- 3 tablespoons ground flaxseed meal (≈ 21 g)
- 1 teaspoon sea salt (≈ 6 g)
- 1 teaspoons Fennel Seeds (≈ 2 g)
Topping
- 1 teaspoons Fennel Seeds (≈ 2 g)
- Olive oil for brushing
Instructions
- Activate the yeast: In a small bowl, combine the warm water, yeast, olive oil, and honey. Stir gently and let sit 5–10 minutes, until foamy and active.
- Form the psyllium gel: Transfer the activated yeast mixture to a mixer bowl. With the mixer running, add the psyllium husk powder and mix 1–2 minutes, until the mixture becomes gel-like.
- Mix dry ingredients: In a separate medium bowl, whisk together the teff flour, ground flaxseed, salt, and fennel seeds until evenly combined.
- Combine wet + dry ingredients: Add the dry ingredients to the wet psyllium mixture. Mix thoroughly until a thick, sticky dough forms. Scrape down the bowl as needed. The dough should be cohesive and paste-like, not pourable.
- Transfer the dough to an 8 × 4-inch loaf pan (cast iron enamel works well): Smooth the top with an oiled spatula. Brush lightly with olive oil and sprinkle evenly with fennel seeds.
- Rise: Cover loosely with a tea towel or plastic wrap and let it rise to top of pan, about an hour.
- Bake: Preheat oven to 425°F. Bake uncovered for 45 minutes, until the internal temperature reaches at least 205°F.
- Cool completely before removing from pan and slicing. Enoy!