You already know me and my breads,
Not doughy breads.
They don’t require kneading or rising,
They require mixing of the dry ingredients and the liquid ingredients,
And baking a wonderful loaf of bread.
Here too you can meet my wonderful original flours,
They’re raw and the most nutritious that you can find.
The soil is excited by the use I make of them.
Because there’s nothing more raw and pure than taking a grain or legume,
Grind it into flour and do wonders with it.
Don’t let the grinding of flour threaten you,
Anyone who wants to shorten the process can simply go and buy ready-made and ground flour.
It’s that simple and easy.
I made this bread and fell in love,
There was no other way to deal with it than to fall in love.
There’s something exciting about just looking at it,
After the look comes the amazement and excitement.
Then the hands begin to work by themselves,
They prepare a delicious and good slice of bread and bring this wonderful bite directly to your mouth.
This bite makes the brain not believe what it’s meeting,
And the exciting melody of this bite plays in every part of the body.
It’s an exciting bread,
Because it was born out of big dreams,
It’s very surprising and full of textures.
Try to match it with any spread you choose and it’ll simply give it the best platform in the world.
It’s full of flavors.
It’s full of textures,
It’s surprising in its appearance,
It’s exciting and thrilling.
It’s one that enters the heart and doesn’t leave it for a long time.
Give yourself a chance,
Give this bread a chance,
Let your heart lead you to happiness.
And to a delightful and wonderful bite.
A few single minutes of preparation and you too will have a wonderful loaf of bread,
That’ll accompany you throughout the week in any meal you choose 🙂
Exciting and super happy days of bread 🙂
Vegan Teff Bread
Ingredients: suitable a loaf of bread in a loaf pan
- 1 cup ivory teff flour
- 1 cup green buckwheat
- ½ – 1 teaspoon salt
- ¼ cup olive oil
- ½ block silken / soft tofu (175g)
- 2 tablespoons baking powder (10g)
- 1 cup + 2 tablespoons non-dairy milk / water
- 2 tablespoons maple / agave syrup
- 1 tablespoon vinegar (I recommend apple cider vinegar)
- 1 tablespoon tahini / almond butter
- 1 tablespoon teff flour to sprinkle over of the bread
- Optional add-ins: 1 tablespoon of herbs to season the bread such as, oregano / thyme / rosemary / caraway and any flavor you like
- Preheat the oven to 355°F (180°C) on turbo mode, and line a loaf pan with parchment paper.
- First grind our green buckwheat into flour: put a cup of green buckwheat in the blender and grind on medium power. Increase the power and grind until you get a powder with no crumbs, let the flour grind for a minute or two in the blender. Transfer the flour to a bowl. (Of course you can also buy pre-ground green buckwheat flour).
- Put the ingredients in a blender / food processor / bowl and a hand blender in the following order: silken tofu, olive oil, vinegar, tahini, salt, maple, non-dairy milk and grind everything into a clear and smooth liquid without lumps.
- In another bowl, put the green buckwheat flour, the teff flour and baking powder and mix. Pour the liquid batter over the flour mixture and mix well. Mix well until we get a slightly thick, completely smooth mixture with no lumps and no bubbles of flour.
- Transfer the mixture to a baking pan. Hold both ends of the baking pan and tap the pan on the work surface. repeat this action several times to release air bubbles from our mixture. Sprinkle a little flour over the bread and create two stripes in the bread mixture with a knife, the stripes will not be visible to the eye but will give the bread an easier rise.
- Put inside the oven and bake for between 25-35 minutes or until a toothpick comes out dryish from the mixture. Note that the toothpick test is a little different, the toothpick should come out of the bread with a few sticky crumbs on it – this is normal. The baking time will usually be 30 minutes, but it really depends on your oven and its power.
- Take the bread out of the oven and remove it from the pan using the parchment paper. Peel the parchment paper from the bread and let it cool for at least 30 minutes to an hour. If you have a cooling grid that would be wonderful. I do not recommend cutting the loaf of bread before cooling it, the humidity of the heat will give you very crumbly and dense bread, so let it cool well.
Now comes the moment of slicing, take a bread knife and place the bread on a cutting board, cut into slices of the thickness you want and gobble, it’s one of the most fum bites you’ll encounter 🙂
A little extra from me:
- The bread can be kept in the fridge in a sealed container for up to 4 days. I recommend slicing it close to eating and making a toast from the bread in a panini press / lightly oiled pan.
- You can slice all the bread in advance and place parchment paper between each slice and freeze it in a sealed bag / container.
- You can sprinkle whatever you like on top of the bread and you can also omit the topping completely.
- What do you do with the other half of the silken tofu block?? An amazing tofu cheese, click here to view the recipe 🙂 Or an equally amazing loaf of lentil bread, click here to view the recipe 🙂 You can also freeze it and thaw it before use for the benefit of making another loaf of bread.
- I prefer to choose ivory teff flour, but brown will also work.
- Click here to see how to grind green buckwheat flour at home.
How to grind buckwheat at home 🙂