This gluten-free, vegan Teff bread is a soft, airy loaf packed with plant-based protein, fiber, and essential nutrients.
Naturally low in saturated fat and refined sugar, it’s a wholesome choice for any diet.
Quick to prepare and perfect for everyday meals, it’s ideal for breakfast, sandwiches, or meal prep, offering satisfying texture without compromising on health.
Soft & Nutritious Teff Bread
Equipment
- 1 small Pullman pan – 23cm x 10cm x 10cm (9 x 4 x 4 inches)
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Grease and parchment paper
Ingredients
- 500 g white teff flour
- 100 g tapioca flour or cassava flour
- 25 g psyllium husk powder
- 10 –12 g salt
- 7.5 g instant yeast 1 sachet
- 40 ml maple syrup 2 Australian tablespoons / 8 US teaspoons
- 20 ml oil 1 Australian tablespoon / 4 US teaspoons
- 750 –850 g water
Instructions
- Prepare Your Pan: Start by greasing your Pullman pan thoroughly with a small amount of oil or non-stick spray. Then line it with baking paper, ensuring the paper extends over the edges to create handles. This will make it much easier to lift the loaf out after baking. The pan size should be approximately 23cm length x 10cm width x 10cm height (9 x 4 x 4 inches). A properly prepared pan prevents sticking and ensures your bread comes out perfectly shaped.
- Combine the Dry Ingredients: In a large mixing bowl, measure and add the teff flour, tapioca (or cassava) flour, psyllium husk powder, and salt. Sprinkle in the instant yeast as well. Use a whisk to thoroughly blend all the dry ingredients. This step ensures that the salt and yeast are evenly distributed throughout the flour and that there are no lumps in the psyllium or flours. A well-mixed base helps the dough develop consistent texture.
- Add the Wet Ingredients: Create a small well in the center of your dry ingredients. Pour in the maple syrup, oil, and approximately 750g of water. Using the whisk, start combining the wet and dry ingredients. Continue whisking vigorously until the mixture is completely smooth. The dough should resemble a thin, aerated batter rather than a thick dough. You should notice tiny air bubbles forming on the surface, which is a sign that the yeast is beginning to activate. If the batter feels too thick, gradually add a little more water until it reaches the correct consistency.
- Assess the Dough Texture: Take a moment to observe and feel the dough. It should feel light and airy, similar to a batter that has just had baking soda and acid combined. If it is heavy or sticky, you likely need a bit more hydration. This step is crucial because teff flour absorbs water differently depending on the brand and batch. A properly hydrated dough ensures your bread will be soft, elastic, and airy after baking.
- First Proofing: Cover the mixing bowl tightly with a clean kitchen towel or plastic wrap to prevent the dough from drying out. Let the dough sit at room temperature for about 1 hour. During this time, the yeast will ferment and create small bubbles throughout the batter. After the first proofing, your dough should feel firmer and slightly bubbly on top. You should be able to lift it gently with your hands into a soft, pliable ball.
- Transfer to the Pan: Carefully transfer the proofed dough into the prepared Pullman pan. Use a moistened spatula or wet hands to gently smooth the surface. The goal is an even, slightly domed top that will bake uniformly. Make sure not to overhandle the dough, as this can deflate the air bubbles that have formed during proofing.
- Second Proofing: Cover the pan with a tight-fitting lid or an inverted produce bag that won’t touch the dough. Let it proof for an additional 1–2 hours, depending on your kitchen temperature and the dough’s hydration. The dough is ready when it forms a gentle dome above the rim of the pan. It should feel soft but stable, and light bubbles should be visible on the surface.
- Preheat the Oven: About 30–40 minutes before the loaf finishes proofing, preheat your oven to its maximum temperature (typically around 250°C / 480°F). Preheating the oven ensures the bread receives an immediate burst of heat, which helps develop a nice rise and a golden crust.
- Bake the Loaf: Place the pan in the preheated oven. Immediately reduce the temperature to 220°C / 430°F. Bake for 20 minutes at this temperature to set the structure of the loaf. Then, reduce the oven temperature further to 200°C / 400°F and bake for an additional 30–40 minutes. The top of the loaf should turn golden brown and feel firm to the touch. You can tap lightly; it should sound hollow.
- Cool Before Slicing: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 20 minutes. Using the baking paper handles, gently lift the loaf out of the pan and place it on a wire cooling rack. Let it cool completely before slicing. Cutting too early can result in a gummy texture due to the moisture in the teff flour.
- Storage Tips: Once fully cooled, store leftover slices in an airtight container in the refrigerator. This bread can also be frozen and defrosted later. Toasting after defrosting is recommended for the best texture. Because this loaf is naturally moist, it stays soft and elastic even after refrigeration.
Notes
- This bread produces a moist and slightly dense crumb; the high liquid content is essential for proper teff hydration.
- Hydration may vary depending on your flour brand. Adjust water gradually to achieve a thin, aerated batter consistency.
- Cassava flour is more absorbent than tapioca flour, so less water may be needed if using cassava.
- Use Australian tablespoons (20ml) or convert carefully to milliliters for precision.
- The bread is naturally gluten-free and vegan, making it suitable for a wide range of dietary needs.
- Avoid slicing immediately after baking; let the loaf cool fully to maintain structure and texture.
Chef’s Secrets For Perfect Bread
Achieving a soft, airy loaf begins with understanding your dough’s texture.
Unlike traditional wheat breads, teff dough behaves more like a thick batter, so intuition is key.
Always whisk thoroughly to incorporate air, which improves rise and crumb.
Hydration is critical: too little water produces a dry loaf, while too much creates overly wet bread.
Using a moistened hand when smoothing the dough ensures a glossy, even surface without deflating it.
Proofing times may vary depending on room temperature; a warm kitchen accelerates fermentation, while cooler environments may require extra patience.
Finally, lining the pan with parchment paper handles prevents sticking and makes the loaf easy to remove without damaging the crust.
Serving Suggestions To Enjoy Bread
Teff bread is incredibly versatile. For breakfast, lightly toast slices and top with nut butter, fresh fruit, or avocado for a filling, nutrient-packed meal.
It makes a delicious sandwich base—pair with roasted vegetables, hummus, or vegan cheese.
For a simple snack, serve with a drizzle of olive oil or as an accompaniment to hearty soups and stews.
Its slightly sweet, earthy flavor complements both savory and lightly sweet toppings, making it ideal for creative culinary experiments.
Storage Tips For Freshness
To keep your teff bread soft and flavorful, store slices in an airtight container at room temperature for up to three days.
For longer storage, refrigerate up to one week; the crumb may firm slightly, but flavor remains excellent.
For extended preservation, freeze slices individually in parchment paper or freezer bags, then toast directly from frozen for a fresh, crisp texture.
Avoid leaving the bread uncovered, as moisture loss can lead to a dense or dry loaf.
Frequently Asked Questions
1. Can I use dark teff flour?
Yes! Dark teff flour produces a slightly stronger, nuttier flavor and a darker crumb. Hydration may need minor adjustment, as dark teff can absorb more water.
2. Can I substitute cassava flour for tapioca flour?
Absolutely. Cassava flour is more absorbent, so reduce the water slightly to maintain the batter’s airy consistency. Gradually adjust as needed.
3. Do I have to use psyllium husk powder?
Psyllium husk provides structure and elasticity in gluten-free breads. Without it, the loaf may be dense and crumbly. If unavailable, consider a chia or flaxseed gel as a partial substitute.
4. Can I make this bread in a larger pan?
Yes, but adjust baking times accordingly. Larger loaves may need 10–15 minutes longer to bake thoroughly, and second proofing may take longer to ensure the dough rises correctly.
5. How do I know when the bread is fully baked?
The top should be golden brown and firm to touch. A hollow sound when tapping the bottom indicates a fully baked loaf. Cool completely before slicing to avoid a gummy texture.
