Teff roasted garlic and rosemary sourdough bread(ጤፍ፣ ነጭ ሽንኩርት እና የመጥበሻ ቅጠል ዳቦ)
1 cup teff flour
1 and 1/2 cups All-Purpose flour, barley flour and rye flour(mix) you can use any flour
1/4 cup flaxseed meal
2 teaspoons active dry yeast
1 tsp sugar
1 tsp salt
2 Tablespoons fresh chopped rosemary
8–10 roasted garlic cloves, chopped
coriander, Black seed (Tikur azmud), Fenugreek (Abish), Caraway (Nech azmud) powder 1tsp each
1/4 cup oil
First mix active dry yeast, Sugar into the lukewarm water and let it stand for about 5 minutes when starts to bubble add 1/2 cup teff flour mix it well and cover with plastic wrap. Let stand at room temperature to ferment overnight for 10 to 12 hours, even longer is fine. This will be used as yeast for the dough.
Next day Place garlic in a small baking dish. Drizzle garlic with oil. Cover garlic and roast for few minutes or until cloves are soft and lightly browned. Remove from the oven and let cool before adding to the dough. In a large bowl, add water, flaxseed, and all-Purpose flour stir together until completely combined. Let stand for 15 minutes. Add teff starter, barley, teff, rye, spices, rosemary, garlic, salt, and oil to the flaxseed mixture. knead very well by hand. You have to knead until it becomes smooth. Make sure that the dough is flexible. Drizzle the dough with oil and turn the dough over to coat all sides. Cover with plastic wrap on the top cover with a towel and let rise about 1 hour or until the dough has doubled in size. When the dough has doubled in size, lightly flour the countertop take the dough out of the bowl on to the counter. Don’t punch the dough down to preserve the air bubbles. Pull each corner of the dough into the center of the loaf one at a time. Repeat this process until the dough feels relatively stiff, then spray the baking pan and place the dough. Cover with a clean tea towel and let rise for 30 minutes. While your bread does its final rise, heat the oven to 450 degrees F. Bake in the preheated oven for 30 to 40 minutes and tops of loaves are very puffed. Transfer to a cooling rack and cool completely before you cut.