Teff ‘n Stuff Bread

by Rod
(Dallas, TX)

In this experimental kitchen, a first attempt at a dark rye bread made a sudden turn down a country lane when Teff flour was added to the recipe. With no signposts to guide this culinary meandering and several forks in the lane, the recipe ended with complementary ingredients, a chocolate note and no rye flour. For special gatherings, include individual servings of chocolate sauce, whipped cream and fresh orange slices.

Teff n Stuff Bread

Ingredients:

(more listed in Proof)

• 1 1/2 cups organic Spelt flour
• 1 1/4 cups bread flour
• 1/2 cup Teff flour
• 1/4 cup natural cocoa powder
• 1 tsp cinnamon
• 3/4 tsp salt
• 3/4 cup dark raisins
• 1 cup chopped walnuts
• 1/2 cup bread flour for kneading and to coat loaf pan.

Proof:

(20 min.)

• 1 1/3 cups warm water
• 2 1/2 tsp active dry yeast
• 2 tbsp organic honey
• 3 tbsp dark brown sugar
• 1/3 cup light oat bran
• 2 tbsp virgin olive oil

Directions:

In a medium bowl, create a Proof by combining warm water, yeast, honey and brown sugar. Stir, then add oat bran and stir well to complete. Cover and allow to set 20 min. in a warm place.

In a large bowl, combine Spelt, bread and Teff flours with cocoa powder, cinnamon and salt. Set aside.

When Proof has set 20 min., add olive oil and stir well; pour into bread mixture. Stir well, then knead 5 min. with a large wooden spoon. Cover and allow to rise 30 min. in a warm place.

Lightly oil an 8” square or round loaf pan, then sprinkle it with flour for use during the final rise. Tap pan to remove excess flour.

After the first rise, sprinkle flour onto a flat surface. Add raisins and nuts to dough, then knead with a wooden spoon to distribute. Remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface.

Form dough into a round loaf and place in center of loaf pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place.

15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake 45-50 min. Serve while warm, then slice, cover and refrigerate any remaining bread.

Notes:

1) Add 2 tsp organic orange oil to Proof for delicate orange flavor.

2) Chocolate pudding sauce: In a saucepan on medium heat, whisk to combine 1 1/3 cups half & half, 2/3 cup natural cocoa powder and 3 tsp cornstarch; add 3 tbsp sugar, pinch of salt and 1/2 tsp vanilla; whisk frequently until sauce thickens. Serve warm or refrigerate for later enjoyment as chocolate pudding.

3) Chocolate sauce, cool & easy: Thoroughly whisk 1 cup nonfat, plain yogurt, 1/4 cup half & half, 1/3 cup natural unsweetened cocoa and 2 tbsp sugar. Cover and refrigerate at least 20 min., then whisk again before serving. Also try with 1/2 tsp organic orange oil.