Teff Bread
This high-fibre bread is a hearty, wholesome base for both sweet and savoury toppings. Made with teff — an ancient grain from Ethiopia celebrated for ...its impressive nutrient profile, particularly its iron, calcium, and magnesium — it’s as nourishing as it is delicious. If you can’t find teff locally, it’s widely available online. Read more This high-fibre bread is a hearty, wholesome base for both sweet and savoury toppings. Made with teff — an ancient grain from Ethiopia celebrated for its impressive nutrient profile, particularly its iron, calcium, and magnesium — it’s as nourishing as it is delicious. If you can’t find teff locally, it’s widely available online.
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fibre
TRY MORE RECIPES using teff
NUTRITION PER SERVING (Read more)
Notes
You can freeze slices of this bread. Place a slice of parchment in between to prevent sticking, then place into an airtight bag and freeze for up to 3 months.
fibre
Ingredients
Method
Gather and prepare your ingredients. Line a 12x21cm loaf tin with parchment paper.
Whisk together all of the dry ingredients except for the baking powder.
Add olive oil and 450ml water. Stir to combine. Set aside to absorb for 20-30 minutes. During this time, preheat your oven to 190°C/170°C fan.
Sprinkle over the baking powder, pour over the remaining 100ml of water and stir to incorporate. It is a dense dough so might be tough at first, but keep stirring- you'll get there! Scrape into your prepared loaf tin. Use the back of a spoon dipped in water to smooth out the surface, then score a vent down the middle. using a sharp knife.
Place into the preheated oven and bake for 60 minutes. Remove from the tin, then bake for a further 15 minutes. Allow to cool before slicing.
Notes
You can freeze slices of this bread. Place a slice of parchment in between to prevent sticking, then place into an airtight bag and freeze for up to 3 months.
User comments (7)
I really like this bread and it’s so easy to make. I slice it and freeze it and then toast a slice to have with my lunch every day.
I wonder if I added too much water. However had toasted, slathered with almond butter and topped with sliced banana. Great brekkie that kept me full all morning. Must try bread again with tune/chickpea combo on here
Certainly different! For me there is too much baking powder which spoils the flavour. Great to have more gluten free options though.
I am enjoying this bread even though I missed the last 15 minutes baking out of the tin. I have frozen it sliced and toasting it and it’s fine. Will make again
Surprisingly good! Has an interesting texture ( bit grainy) and nowhere near as dense as I expected it to be. Surprised by quantity of oil when it came to it- think this might have to be more of a luxury than a regular bread.
Easy and delicious 🤩 especially with soft set honey 🍯
I used oat bran rather than rolled oats and used Zoe Daily30 for the seeds. Very easy to make and tastes lovely