Teff and Rye sourdough bread

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Teff and Rye sourdough bread
1Cup  Teff Flour
1 cups rye flour
2 teaspoons yeast
2 teaspoons sugar
2 teaspoons baking soda
2 teaspoons baking powder
Spice (coriander, Black seed (Tikur azmud), Fenugreek (Abish), Caraway (Nech azmud) powder 1tsp each
1/4 cup oil
warm water (room temperature)
In a  bowl, combining the yeast and warm water and sugar Let stand for 10 minutes. Then add 1/2 cup teff flour mix it well and cover the bowl with a lid and let it stand outside overnight for fermentation. The next day add 1/2 cup teff flour, rye flour, spice, oil, baking soda, baking powder, and water. then knead until it becomes smooth. Make sure that the dough is flexible. Sprinkle the salt on top and do not mix in, just leave it on top. cover with plastic wrap on the top Cover with a damp cloth.  let the dough sit for one hour. Transfer dough to the floured work surface, and, with wet or oiled hands knead the salt that is sitting on top, into the dough for about 1 min. No precise way to do just work the dough through your hands and up against the bowl, push and pull. Then  You feel the dough relax. Continue for about 10 minutes. Then place in a lightly oiled bowl, and cover leave the dough for 30 minutes. After 30 minutes pass, stretch and folds again,  repeat 2 more times. Now let sit covered with plastic wrap on the top Cover with a damp cloth, the dough will rise about double,  smooth, and puffy on top, with a few bubbles.
Place dough into a baking dish and put the cover on paper, parchment paper, or false banana leaf (enset) for 15 minutes for the dough to puff up and be jiggly. Turn oven down to 450 degrees F and slide the baking dish into the oven. When ready to put the bread in the oven, add a pan filled with a couple of inches of water in the bottom of the oven.  Bake for 20 minutes, remove the steam pan and continue baking for another 15 minutes then remove the cover. few more minutes, until crust is golden brown and crackly. Remove from oven, and remove the bread, and place onto a cooling rack. Enjoy