| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bread machi, Breads |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Bread Flour; or all-purpose flou |
| 3/4 |
c |
Teff grains or flour; *NOTE |
| 1 |
ts |
Salt |
| 1 |
tb |
Malt |
| 1 |
tb |
Oil |
| 1 |
c |
Water |
| 1 1/2 |
ts |
Dry yeast |
INSTRUCTIONS
Teff is a very tasty grain used for thousands of years in Ethiopia. It is
easily the tiniest grain I have ever seen and adds a delicious character to
bread.
*NOTE (if both are available, try using some flour and some whole grain.
The total amount should still be 3/4 cup.)
When set on a 13-hour cycle, the center collapses and makes a very dense
loaf.
Variation:
2-1/4 cup flour 1/4 cup poppy seed } excellent loft
1/4 cup bran
1/4 cup millet
From the sheet put out by Narsai David. From:
tessi!hpupora!sun!portal!cup.portal.com!amy
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”