Vegan Teff Sandwich Bread Recipe
Mix time: 10 minutes
Rise time: 1.5-2 hours
Bake time: 45-55 minutes
In a medium bowl, mix together:
200g (1 1/4C) teff flour
100g (3/4 C) sorghum flour
75g (1/2 C) tapioca flour
75g (1/2 C) potato starch
24g (2 Tbsp) sugar
6g (1 tsp.) salt
Set this mixture aside and in a large mixing bowl or the bowl of your stand mixer whisk together:
520g (2 1/3 C) warm water
30g (1/3 C) whole psyllium husk
2g (1 tsp.) yeast
Set aside 50g (1/2 C) of the flour mixture and put the rest of the dry ingredients in the bowl with the wet ingredients. Blend with a paddle or dough hook on your stand mixer, or blend with a wooden spoon, until the dry ingredients are incorporated. The dough will be wet, sticky, and shaggy.
Let the dough rise, covered, for about one hour.
After the first rise, blend in the rest of the flour that you set aside. Pat the dough out into a square or rectangle. I usually place it on parchment paper or wax paper for this step for easier handling.
Roll the dough into a log.
Tuck the edges of the log under and place it in a greased bread pan or pullman pan.
Let the dough rise, covered, for 30-45 minutes, or until a finger dent stops filling in quickly. Pre-heat your oven to 450° F mid-say through this last rise. Bake at 450° for 45-55 minutes, or until it sounds hollow when tapped with the knuckles. Turn the bread out to cool on a wire rack.