Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Bread Flour; or all-purpose flou |
| ¾ cup | Teff grains or flour; *NOTE |
| 1 teaspoon | Salt |
| 1 tablespoon | Malt |
| 1 tablespoon | Oil |
| 1 cup | Water |
| 1½ teaspoon | Dry yeast |
Teff is a very tasty grain used for thousands of years in Ethiopia. It is easily the tiniest grain I have ever seen and adds a delicious character to bread.
*NOTE (if both are available, try using some flour and some whole grain.
The total amount should still be ¾ cup.) When set on a 13-hour cycle, the center collapses and makes a very dense loaf.
Variation:
2-¼ cup flour ¼ cup poppy seed } excellent loft ¼ cup bran
¼ cup millet
From the sheet put out by Narsai David. From: tessi!hpupora!sun!portal!cup.portal.com!amy From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe