Saturday, March 31, 2012

131. Bulgur Teff Bread

 Cooking some things gluten free for the past few years has introduced me to so many new grains and flours, Teff being one of those.  I have used it a few times in recipes for muffins and pancakes.

When working with the bulgur over the weekend, I needed another "brown" flour to add to this bread recipe.  If you have ever seen a bag of teff flour then you would know that this would work perfectly for the color part.  I was concerned that it may not work for the bread though.  Teff contains no gluten.  I was also working with a rehydrated grain.

I was feeling adventurous and thought, "what the heck"…it's only one loaf.  To my surprise it worked quite well and the combination made an excellent round loaf of bread.

In doing some research with the teff, it does need some white flour to give the bread a bread feel and look.

I have found that I am now able to eat small amounts of wheat/white flour, IF, I make it from scratch.  I still struggle when I eat bread or pasta from the store.  It may be more of a sensitivity to the additives and other ingredients too.

I just love making everything from scratch any ways and so I do.

Sorry, I got off topic for a moment.  Back to the bread.

I let the bread rest, go through two rises and cool completely.  This would not be one of my quick bread recipes but it is very good.  It uses new ingredients that are healthier for you then straight white flour.

It's fun to experiment with the many different flours on the market from all around the world.  I also find that some of these flours and grains have not been changed from their original "blue print" as our current wheat has.  This is a huge deal for me.  I try not to use modified ingredients if I can help it.

Enjoy this bread!  I know that we did.

Recipe:  Bulgur Teff Bread

3/4 cup of water
1/2 cup of bulgur

2 1/4-3 cups of flour, you may need to use more depending on the humidity of where you live.
2 T. brown sugar
1 1/2 tsp. salt
1 T. dry yeast
1 cup of water, 125 degrees
1/4 cup of EVOO
1 cup of Teff flour

Black poppy seads, to top the bread

Prepare bulgur.  Add grains to 3/4 cup of water and let them absorb all or most of the water.  This may take up to an hour.

In your Kitchenaid with the dough hook , add the flour, teff flour and salt.

In a small bowl, add the warm water, sugar and yeast.  Let the yeast create the foam at the top.  This could take 5 minutes.  If this does not happen then you need to start over or check the dates on your yeast.

Add the yeast, water, sugar, oil and hydrated bulgur to the flour.

Mix on medium to combine the ingredients.  Your dough should not be sticking to the bottom of the bowl. If this is happening, then in small amounts, add a bit more white flour.  The dough should be pulled together in a ball.

Increase speed to medium high and mix for 3 minutes. Cover with a piece of plastic that has been sprayed with oil.  Let dough rest for 20 minutes.

Knead dough for 5 minutes.

Remove from mixing bowl and let rise in a well oiled bowl until doubled in size, 45 minutes.

Punch down the dough and shape into a ball on a large stone sheet or a cookie sheet. Cover and let rise again, about 30 minutes.

Sprinkle the poppy seeds right before you bake your bread on the top of the loaf.

Preheat oven to 375 and bake for 30-40 minutes.  The bake time will depend on your oven.  Flours without gluten, like the teff, sometimes need extra time to bake.  The crust should be thick and golden brown.

NOTE:  Do not cut this bread until it is completely cooled.  If you cut the bread while still warm you could cause the still warm bread to stick together.  I actually liked to break this bread apart when cooled.

One loaf fed my family of 5.

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