I was out shopping at the Organic Grocers awhile back and came across a bag of Teff Grains. I was wondering if anyone has ever heard of these beautiful looking tiny grains before? I think it was the color that first caught my eye. These small grains had a mixture of beige, browns and a copper color throughout the bag. They’re about the same size as cornmeal, but not as hard and gritty. My head started coming up with a recipe that would be perfect to use these grains in.
When I looked at the nutritional value I was surprised to see that the fiber was around 13g or 52%, the protein was 11g and the iron was 45% per 100 grams. So, it’s very nutritious and tasty at the same time. I bought the bag and couldn’t wait to get home and try a new recipe. When I opened the bag, and reached in to taste them. I found that they had a bit of a nutty flavor and were fairly soft in texture. Not hard like other grains such as cracked wheat. So, you don’t need to soak them over night to soften them before using it in a recipe. I decided to coat the loaves in the Teff grains for not only a visual look, but also flavor. This bread looks and tastes wonderful.
Teff grains come mainly from Ethiopia and India. It’s now starting to be grown here in North America and I’m sure we’ll see it more and more. The grains are so small that they consist mainly of bran and germ. This makes Teff grains very nutritious in fiber, protein, Iron and Calcium. They also contain no gluten! The bread itself, is made with stone ground whole wheat, bread flour, rye and bran flakes. The bread is also sweetened with a little corn syrup to give it a sweet flavor. It makes a perfect morning bread if you like having toast and butter for breakfast. I really hope you will search the net and your local health food stores for this grain … it’s well worth it.
- THE NIGHT BEFORE:
- ½ cup stone ground whole wheat
- ½ cup bread flour
- ½ cup water
- ¼ teaspoon instant yeast
- 1 egg white
- extra Teff Grain to roll the dough in
- DAY OF:
- 1½ cups stone ground whole wheat
- 1¾ cups bread flour
- ½ cup bran flakes
- ½ cup Teff Grain
- 2½ teaspoon salt
- 1 cup lukewarm water
- ½ cup corn syrup
- 3 tablespoon butter (melted)
- 2½ teaspoon instant yeast
- The night before you want to make this bread you will need to combine all the "Night Before" ingredients together and mix with a wooden spoon. Cover with plastic wrap and allow to sit on the counter for 12 to 16 hours. The next day pour the bubbled mixture into a large bowl and add in the water, corn syrup and melted butter. Stir with a wooden spoon till all blended.
- Add in the instant yeast , bran, whole wheat flour and the Teff grains. Mix together and allow to rest uncovered for 10 minutes. Now, add in the salt and a little of the bread flour. Mix with a wooden spoon after each addition of flour.
- When the dough becomes to hard to mix in the bowl; pour out onto a floured surface. Knead the dough for 10 minutes. Slowly adding more flour as needed. You want the dough to be a little on the sticky side. Pour a little oil into a bowl and place the dough into the bowl. Turn over a few times to very lightly coat all sides of the dough. Cover with plastic wrap and allow to rest till double; about 1 to 1½ hours.
- After the dough has risen, pour the dough out onto a flat surface. Cut dough in half with a sharp knife.
- Take one piece of dough and flatten with your fingers to release some of the air. Roll the dough up tightly.
- Pinch the seam closed with your fingers. Set aside and do the same with the other piece of dough. Sprinkle some Teff grain into a cookie sheet.
- Now, beat the egg white with a whip till foamy. Brush the foam onto the dough and roll the loaf in the Teff grains. This will help the grains to stick to the dough and not fall off after baking.
- Place the loaves into two 81/2 x 4 inch loaf pans and cover with plastic wrap and allow to rest till double or till the middle of the loaf rises 1 inch above the pan. Place into a preheated 375 degree oven for 30 to 35 minutes or till tapped on the bottom and you hear a hollow sound. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove from pans and cool on a wire rack.