Preheat oven to 350F. Grease 8” loaf pan and set aside.
In a large bowl combine all dry ingredients and whisk until well combined.
In separate container add Water, Oil, and vinegar. Add wet mixture to dry ingredients all at once and mix until combined. Add beaten eggs and continue mixing until they are incorporated. Once the batter has come together, it will look like a thick brownie batter.
Scrape dough into bread pan and cover with damp paper towel. Allow bread to raise for 40 minutes or until roughly double in size.
Bake at 350 between 40-50 minutes.
The bread will be done when it is a dark golden brown. Remove from oven and rest in the pan for 10 minutes before removing the bread from the pan.
Because Teff is a darker flour, it will get very brown in the oven. My favorite Chef in culinary school said “Color is flavor!” Don’t panic and pull it out too early! Opt. You can butter the top of the bread when it comes out of the oven.
350 g Ivory Teff Flour
80 g Tapioca Flour
45 g Corn Starch
8 g Xanthan Gum
5 g Baking Powder
7 g (or one envelope) Instant Yeast
30 g Granulated Sugar
5 g Salt
70 g Vegetable Oil (or other neutral oil)
20 g Apple Cider Vinegar
340 g Warm Water
150 g Lightly Beaten Eggs
Browse our recipe catalogue, containing more than 100 teff recipes!
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
