There are many people who, for health reasons or for preference sake, would prefer to have something a bit more whole grain in their diet, especially when it comes to sandwich bread.
This recipe, which incorporates teff and sorghum flour into our regular Better Batter Gluten Free Flour, meets that need and replicates the taste and texture of a really soft wheat bread.
If you like, you may make this using our new no-rise crock pot method for breads. (read below)
1 packet active dry yeast
1 T sugar
1/2c warm water
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons honey
1/4 c shortening or butter, melted
1 1/2 -2 1/2 cups buttermilk or non dairy milk substitute (plus 1 tbsp vinegar), at room temperature
2 c (8oz or 227g) Better Batter All Purpose Flour
3/4 c teff flour
1/4 c sorghum flour
3 tbsp psyllium fiber powder (optional, we use Konsyl)
Grease a 8×4 inch loaf pan.
In a small bowl, combine yeast, sugar and warm water. Let sit for about 5 minutes, or until foamy.
In the bowl of your mixer, combine baking soda, salt, honey, shortening or butter, and 1 1/2 c buttermilk or non dairy milk substitute and vinegar. Add yeast mixture.
Add flours and beat on high speed for 3 minutes.
If you are also adding psyllium fiber (it creates a rounder loaf and adds fiber), you will probably need to add the additional buttermilk or nondairy milk substitute.
Texture of the beaten dough should be like chocolate chip cookie dough if you have not used the psyllium husk, and like a cross between extremely tacky bread dough and rolled cookie dough if you have used the psyllium husk.
Spoon into a greased loaf pan and shape with moist hands, to smooth the top and sides. With moist fingers, create a divot between the pan and the dough (about finger width) and smooth again. Use a very sharp knife to create a 1-2 inch deep slash down the center of the loaf and sprinkle or spray with a generous coating of water. This will allow your dough to rise into a nice domed shape.
To cook in the slow cooker: place the bread pan in a 5 quart slow cooker (ovals work best for this) and prop the lid open slightly with a skewer or wooden spoon. Cook on high 5-7 hours, or until bread is golden and cooked through. Allow to cool completely before cutting. Crust should be basically soft.
To cook traditionally:
Preheat oven to 375 degrees, if using traditional method.
Place the bread pan in a warm, humid place – a microwave with a cup of boiling water in it is ideal – and let rise until almost doubled (about 30 minutes).
Bake for 35-55 minutes at , or until loaf is very golden brown.
Turn onto a rack to cool completely. Loaf should sound hollow when you tap the crust.