- May 14, 2012 at 4:38 pm #81833
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.
-rasterMay 15, 2012 at 11:27 am #81906
FoodieMemberTopics: 0Replies: 1
The break sounds amazing! Thanks for posting the recipe… I’ve been making bread now for the past year and one of the things I like most about it (aside from saving money) is the way the fresh smell of baked bread lingers in my condo for the next few hours. Delicious. I recently began substituting Himalayan Pink Sea Salt in all my recipes for Murray River Salt that comes from Australia. It has a pinkish hue, but it’s flakier and more delicate. (procured from http://www.beyondtheshaker.com) Thanks again for posting… I’ll try it this week!May 16, 2012 at 7:06 am #81974
MMemberTopics: 72Replies: 253
Christ, Raster. 11 eggs?? How big is the loaf?May 16, 2012 at 10:23 am #82010
Its a double batch. Its about 12 slices or so (each one a few cm thick). I eat 2 slices per day and make it once a week. It looks like a regular loaf of wheat bread and comes out rather tall. I will try to post a pic by the end of the week, just need to get it off my camera.
-rasterMay 20, 2012 at 2:04 am #82419
DoggiemamaMemberTopics: 43Replies: 204
is sorghum flour ok for the diet? what all flours are ok? i know coconut, almond, oat bran, and buckwheat.
i see teff and millet… are there others?May 20, 2012 at 2:09 am #82420
DoggiemamaMemberTopics: 43Replies: 204
Hey Raster..is that almond meal or almond flour? There seems to be a difference.May 23, 2012 at 5:37 am #82739
mstewartMemberTopics: 37Replies: 47
I have found when making the coconut bread that if you add water until the batter reaches the consistency of a quick bread (like banana bread) that the texture of the coconut bread is much better. It even rises a little more.May 24, 2012 at 7:34 pm #82974
It’s almond meal and not almond flour, sorry about the confusion.
-rasterJune 27, 2012 at 7:35 am #85642
I can’t eat eggs. Is there a way to make with a substitute ?June 30, 2012 at 10:58 am #85900
ldewildMemberTopics: 18Replies: 32
Raster, what is the best way to store this bread? Since it makes two loaves, can one be kept in the freezer or would that ruin the bread? Would keeping the loaf (or loaves) in the fridge be sufficient?June 30, 2012 at 3:02 pm #85920
It’s one loaf:July 5, 2012 at 10:06 am #86163
Any idea of what the nutrition facts are per slice of this??July 5, 2012 at 11:46 am #86168
Which brand baking powder do you use? Link?
P.S. Mine is cooking in the oven right now. Smells good, but I purchased baking soda by accident!July 5, 2012 at 12:24 pm #86172
I use baking soda with the bread and haven’t used baking powder with the bread. I don’t know the nutritional information with the bread, you would have to calculate it based on the back of the flours, eggs, olive oil, etc.
I am unsure how it comes out with baking soda vs. baking powder. I know with the coconut bread it made a big difference (baking soda it came out less fluffy).
Update: I just noticed that I accidently listed baking powder as an ingredient in the recipe and I don’t use it anymore. I apologize, but this recipe works best with baking soda.
-rasterJuly 5, 2012 at 7:54 pm #86202
I am happy you like it s., its been part of my treatment for the last 6 months and is an important part of my diet. I agree that it tastes good and want to experiment more with teff to see what else I can make. I guess there’s a teff flat bread but I think it requires yeast. The bakers yeast may be ok, but I don’t want to take any chances.
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