Teff and Sorghum sourdough bread (ጤፍ እና ማሽላ ዳቦ)

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Teff and Sorghum sourdough bread (ጤፍ እና ማሽላ ዳቦ)
11/2 cup Teff flour
1 1/2 cup sorghum flour
2 tsp yeast
1 cup oil
2 tbsp sugar
Warm water
Spice (coriander, Black seed (Tikur azmud), Caraway (Nech azmud) powder 1tsp each
1 tsp salt
banana leaves
Mix active dry yeast, Sugar, and lukewarm water in a bowl and let it stand for about 5 minutes. when starts to bubble add 1/2 cup Teff and 1/2 cup sorghum flour mix it well. Cover and place in warm temperature to ferment overnight for 10 to 12 hours, even longer is fine. This will be used as a sourdough starter. The next day sifts together your dry ingredients. Add the flour into the starter bowl. Add oil, salt, water, and spices. Then with clean hands knead very well. You have to knead until it becomes smooth. Make sure that the dough is flexible. and cover with plastic wrap, and allow to rise until double. knead again 2-3 minutes and Cover the dough, and let it rise for 1 hour, or until it’s nearly doubled. Gently deflate the dough, and divide it into 6 -8 pieces. Shape them into an oval, and wrap the dough separately by banana leaves. when you bake by banana leaf, it infuses the bread with banana leaf aroma. Place the wrapped dough in a baking pan or bread baking machine. preheat the oven or bread machine to 375° Fahrenheit and bake them for 20 to 25 minutes, then 400 for 10 minutes for a golden crust. Get the bread out of the hot pan on to a cooling rack. When you tap the top and sides with your finger and it sounds hard and hollow the bread is ready.