Vegan Teff Sandwich Bread Recipe
Years ago I posted the very popular Best Teff Sandwich Recipe. That recipe uses xanthan gum and eggs, which some people can't do. Here I have developed a recipe that's xanthan gum free, egg-free, and vegan. Check out the Artisan Teff Bread Recipe if you'd like to use my bread flour blend.
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.
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.
Comments
Shirley
Is there any replacement for Sorghum flour? Unfortunately it is really hard to find in Germany.
Thank you!
The tricky part about substitutions and sharing recipes internationally is that the kinds of flours are not the same across countries, and even the grind or the chaff content might vary a lot. this can cause the hydration of the recipe to vary a lot. Check out the blog Mamafermenta out of Spain for some great-looking European bread recipes, hopefully with ingredients you can find in Germany. I hope that helps!
Really looking forward to making this recipe!
For the step where the remaining flour is blended, what is the best way to do that?
I find psyllium doughs a bit tricky to work with when trying to add in things at different steps.
I have a hand mixer with dough hooks and beaters, but no stand mixer.
Also, I'm interested to know the technical reason for this step as I'm learning all about GF bread making right now.
thanks!
The technical reason for adding the flour after the first rise is that the yeast needs fresh food at this point. Gluten-containing recipes also usually add at least a little flour here, though I've found that GF recipes benefit from quite a bit more flour at this stage. It helps the bread to rise well.
Substitutions:
Honey for sugar is fine! The texture changes just slightly, with a softer, chewier crust. No technical problems there, or with any natural sugar. Artificial sugar cannot be substituted.
Arrowroot: Another reader commented on my other teff bread recipe that she subbed arrowroot for the potato starch and it came out great.
- All my bread recipes benefit from a coating of oil or butter on the outside of the loaf before baking. Butter produces a softer crust than oil, but either way it improves browning remarkably, and prevents dried-out areas on the surface.
- Oil and psyllium husk don't always work well together. Psyllium husk itself does not absorb fat. If you would like to try this recipe with some oil in it, try 25g ground psyllium husk instead of the 30g whole psyllium husk, then add the psyllium to the dry ingredients rather than to the wet ingredients. I can't 100% guarantee this will work as I haven't tried it with this recipe, but it's worked in others.
- Or check out some of my other sandwich bread recipes that use xanthan gum - they incorporate fat more easily into the dough.
I hope that helps!
I did forget to keep some flour out and blend it in later, but I think watching the rise took care of that problem. This was much tastier, and less fussy, than the ATK whole grain bread recipes. Thank you again for all your work on this recipe.
Is there a yeast substitute and do you think I could swop out the psyllium husk for ground flaxseeds (flax "egg")?
Your help would be greatly appreciated!
I don't think this recipe would translate well for the substitutions you need. I use different flour blends for non-yeasted breads. I have also not found that flax seed can be subbed for psyllium, as it's not strong enough to hold up the dough in this case.