Post by Silly Yak on Jan 15, 2011 16:14:16 GMT
Teff bread mix
by Lyn G » Wed May 14, 2008 10:59 am
Teff bread mix
Posted by Eve in Essex on 12/5/2008
GF board
At the Essex gluten free food fair last year I bought a bag of Twello's Teff Bread mix. I found it in the cupboard last week but had lost the recipe that came with it and the one on the back is in Dutch. I searched all over the web for a recipe but couldn't find anything useful. Many producers of Teff products will publish recipes for cakes and biscuits and pancakes but not for bread. Anyway I resorted to using Google Translation and managed to get the gist of the recipe. It makes a loaf of dark brown soft bread that I could slice thinly and which was lovely just buttered on the day I made it. I am going to try it for sandwiches today, then probably slice and freeze the rest. For anyone interested here is my translation of the recipe.
450ml of warm water
50g softened margerine or butter
8g sugar
4g salt
500g Twello's Teff breadmix
7 - 10g of dried yeast (I used 10g)
Put all the ingredients in a food mixer and mix for about 3 minutes until the mixture is the consistency of a sponge mix. I am sure this could be done by hand. Put into a tin. I used a 2lb loaf tin and the mix spilled over the top during cooking so I recommend a larger loaf tin. Leave to rise for 1 hour and preheat oven to 180c. Bake for 35 - 45 mins. Leave in the tin for a few minutes before turning out to finish cooling.
by Lyn G » Wed May 14, 2008 10:59 am
Teff bread mix
Posted by Eve in Essex on 12/5/2008
GF board
At the Essex gluten free food fair last year I bought a bag of Twello's Teff Bread mix. I found it in the cupboard last week but had lost the recipe that came with it and the one on the back is in Dutch. I searched all over the web for a recipe but couldn't find anything useful. Many producers of Teff products will publish recipes for cakes and biscuits and pancakes but not for bread. Anyway I resorted to using Google Translation and managed to get the gist of the recipe. It makes a loaf of dark brown soft bread that I could slice thinly and which was lovely just buttered on the day I made it. I am going to try it for sandwiches today, then probably slice and freeze the rest. For anyone interested here is my translation of the recipe.
450ml of warm water
50g softened margerine or butter
8g sugar
4g salt
500g Twello's Teff breadmix
7 - 10g of dried yeast (I used 10g)
Put all the ingredients in a food mixer and mix for about 3 minutes until the mixture is the consistency of a sponge mix. I am sure this could be done by hand. Put into a tin. I used a 2lb loaf tin and the mix spilled over the top during cooking so I recommend a larger loaf tin. Leave to rise for 1 hour and preheat oven to 180c. Bake for 35 - 45 mins. Leave in the tin for a few minutes before turning out to finish cooling.