Teff Flour Gluten-Free Loaf

• AD2 tsp active dry yeast
• WW1 3/4 cup warm water · 100-110°F
• OO1 tbsp olive oil
• TF2 cup teff flour · spooned and leveled
• PH1/4 cup psyllium husk or powder
• GF3 tbsp ground flax seed · or ground chia/basil seeds
• SS1 1/4 tsp sea salt
• CS1-2 tsp caraway seeds · ground or whole, optional
• SOspray olive oil and seeds for topping · optional

Préparation

1. 1

   Dissolve the active dry yeast in the warm water (100°F–110°F) within a small bowl, using a thermometer to ensure accuracy.

2. 2

   Combine the teff flour, psyllium, flax seed, and salt in a separate medium bowl, mixing until well incorporated.

3. 3

   Stir the olive oil into the activated yeast mixture.

4. 4

   Pour the liquid yeast mixture into the dry ingredients and stir until thoroughly combined.

5. 5

   Shape the dough into a tall, high-sided loaf with a rounded, football-like profile and place it on a parchment-lined baking tray. If adding toppings, moisten the surface with water or olive oil spray and press the seeds into the dough.

6. 6

   Allow the loaf to rise in a warm, sheltered spot, such as an oven with the light turned on, until it has increased in volume by 1.5 to 1.75 times. Look for small cracks on the surface to indicate it has risen, which may take 2 to 3 hours.

7. 7

   Preheat the oven to 425°F and prepare the middle rack.

8. 8

   Bake the loaf uncovered for 35 to 45 minutes, or until the internal temperature reaches 205°F.

9. 9

   Cool the bread for at least 45 minutes before slicing.