Saturday, June 13, 2020

Ancient Grains

In my continued effort to make bread while bread flour is hard to find, I decided to play around with other grain flours I have found in the store. A little while ago I picked up some teff, knowing nothing about it. I made a batch of bread today with it; proportionately it was 1/6 of the flour and the rest was bread flour.

One of the things I did not realize about teff is that it is gluten-free. Which explains a lot. The dough was softer, and wetter, and while it baked very nicely I had a harder time getting the loaves out of the loaf pans because the loaves were less firm. The taste of the bread is interesting, though. Teff is used to make injera, Ethiopian flatbread which is fermented and has a sour taste. I'm not sure if the sourness to my bread is from the teff or the starter but it does have a more complex taste than usual. It's quite good.

In terms of texture, I think I like the bread made with spelt better, but likely that is because spelt has gluten in it. I have buckwheat flour, too, so I might play with that as well.

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