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raster;20226 wrote: Teff bread recipe (double sized batch – one loaf):
I found that this one seems to be the best out of all of the loafs I have made, I really love the texture and how it comes out:
1 cup teff flour
1 cup buckwheat flour
1/2 cup coconut flour
1/2 to 1/4 cup almond meal flour (depends on thickness of the batter, the eggs vary in amount of liquid)
*note all of these flours use a dry cup for measurements
11 eggs, 1 cup olive oil (liquid cup), 1.5 teaspoon baking soda, 1.5 teaspoon Celtic or Himalayan Sea Salt.
Cook 350 degrees 55-65 minutes.
Note: The almond meal is optional, it just makes it a little more fluffy and not as hard in texture.
Originally modified from able900’s coconut bread recipe.
How to make? Crack the eggs open and put into big bowl. Whisk the eggs. Add in baking soda and salt and mix. Then add 1 cup by 1 cup of flour and mix after each cup. Once done put in bread pan.
Good sandwich bread. Good tasting. Very filling! Best taste with coconut oil on it (melted or not). I eat 2 slices per day. Last about 6-7 days with it covered in the fridge with saranwrap. Takes about 15 minutes to make if you are quick.
I am going to give this a try…do you ever add blueberrie or any other berries?