Teff Porridge Bread

Prep: Prepare your teff porridge and let cool. This recipe works great with leftover porridge.

1. Add your flours, yeast, salt, and sugar to a bowl, or the bowl of your mixer, and mix until combined.
2. Add softened butter, cooled teff porridge, and lukewarm water. Mix by hand or with a spoon until a shaggy dough is formed.
3. Knead your dough:
   1. To knead by hand: Turn the dough out onto a lightly floured work surface and knead for 3-4 minutes. Let the dough rest for 5-10 minutes, then knead for 3-4 minutes more until a soft, smooth dough forms.
   2. To knead with a mixer: On the second lowest setting, use the dough hook to knead the dough for 2-3 minutes. Let the dough rest for 5-10 minutes, then knead the dough for 2-3 minutes more until a soft, smooth dough forms.
4. Add your dough to a well-oiled bowl. Let the dough rise until it’s doubled in bulk, about 1.5-2 hours.
5. After the rise, turn the dough out onto a lightly floured work surface. Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet or onto a bread banneton.
6. Cover the dough and let it rise for about 1 hour, or until it’s slightly less than doubled in bulk.
7. Preheat your oven to 350 degrees. Slash the top of the loaf using a knife or a bread lame; a crosshatch pattern is nice for a round loaf, or diagonal slashes for an oval loaf. Bake for 40-45 minutes, or until it’s a deep golden brown and the internal temperature at the center reads 190 degrees on a digital thermometer.
8. Remove the bread from the oven and transfer it to a cooling rack. Let rest for at least 10 minutes before slicing, or let it cool completely.
9. Store bread, wrapped in plastic, at room temperature for up to 5 days; or freeze for up to 3 months.