-
1
To make teff starter: combine equal amounts of teff flour and distilled or bottled water in a large bowl, stir well, cover with a dishtowel and sit in a warmish spot. Teff should bubble slightly right away. If it doesn't you can add a tiny bit of yeast. Be sure not to use tap water as the chlorine in most tap waters will kill off the yeast. I often start with 1/2 cup of teff. Feed once or twice a day, stirring with a clean fork and recovering just like a sourdough starter. You can use this to make injera. The longer you let it ferment the more sour it gets-just like sourdough starters. It should be slightly bubbly and sour smelling. Separation is normal. Just stir together before using.
-
2
Combine oat flour, gluten free flour, dry teff, salt, and arrowroot powder in a large mixing bowl.
-
3
In a large measuring cup or mixing bowl, combine water, teff starter, yeast, sugar, oil, psyllium husks, and ground chia. Stir well to combine and let sit 2-3 minutes.
-
4
Whisk wet ingredients again and then pour into dry ingredients. Mix together with a large mixing spoon until combined.
-
5
Optional: turn out on a floured surface and knead, adding oat flour as needed until dough holds together and isn't too sticky. I don't usually knead.
-
6
Place dough in a large oiled bowl or onto parchment paper. Roughly shape into a loaf form. Cover with a damp towel and let rise in a warm place for 30-40 minutes.
-
7
Preheat oven to 400°F.
-
8
Once bread has risen, move to baking sheet and cut a shallow tic-tac-toe patter into the top. Optional-scatter poppy and sesame seeds on top.
-
9
Bake at 400 for about 40 minutes. Let cool completely before cutting into it.
