Nutrient-Rich Teff Bread With Earthy Flavor and Dense Texture

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 30 minutes (includes rising and cooling)

Quick Ingredients

• 1 2/3 cups (200 g) teff flour
• 1 3/4 cups (220 g) bread flour
• 1/2 cup (60 g) whole wheat flour
• 2 1/4 tsp (7 g) instant yeast
• 2 tsp (12 g) fine sea salt
• 1 1/2 cups (360 g) warm water (about 110°F / 43°C)
• 2 tbsp (42 g) honey
• 2 tbsp (27 g) olive oil
• 1 tbsp (15 g) apple cider vinegar
• Optional: 1 tbsp (9 g) vital wheat gluten
• Optional topping: 1 tbsp sesame seeds or mixed seeds

Do This

• 1) Grease a 9 x 5 in (23 x 13 cm) loaf pan; optionally line with parchment.
• 2) Mix teff flour, bread flour, whole wheat flour, yeast, salt (and vital wheat gluten if using).
• 3) Stir in warm water, honey, olive oil, and vinegar; knead 8 minutes until smooth and elastic.
• 4) Let dough rise covered until doubled, 60–75 minutes.
• 5) Shape into a loaf, place in pan, and proof until the dough crowns 1 inch above the rim, 35–45 minutes.
• 6) Bake at 375°F (190°C) for 40 minutes (to 200°F / 93°C internal).
• 7) Cool at least 1 hour before slicing for the best texture.

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Why You’ll Love This Recipe

• Earthy, nutty flavor: Teff gives the loaf a deep, toasty taste and a beautiful dark crumb.
• Hearty and satisfying: Slightly dense (in a good way), with a tender chew that’s great for toast.
• Home-cook friendly: Straightforward mixing and shaping, with reliable rise from yeast.
• Versatile: Perfect for butter and jam, soup dunking, or sturdy sandwiches.

Grocery List

• Produce: None
• Dairy: None
• Pantry: Teff flour, bread flour, whole wheat flour, instant yeast, fine sea salt, honey, olive oil, apple cider vinegar, optional vital wheat gluten, optional sesame seeds or mixed seeds

Full Ingredients

For the teff bread dough

• Teff flour: 1 2/3 cups (200 g)
• Bread flour: 1 3/4 cups (220 g)
• Whole wheat flour: 1/2 cup (60 g)
• Instant yeast: 2 1/4 tsp (7 g)
• Fine sea salt: 2 tsp (12 g)
• Warm water: 1 1/2 cups (360 g), warmed to about 110°F (43°C)
• Honey: 2 tbsp (42 g)
• Olive oil: 2 tbsp (27 g)
• Apple cider vinegar: 1 tbsp (15 g)
• Optional (recommended for a taller, less crumbly loaf): Vital wheat gluten, 1 tbsp (9 g)

For the pan and topping

• Olive oil or neutral oil (for greasing): 1 tsp (5 g)
• Optional topping: Sesame seeds or mixed seeds, 1 tbsp (9–10 g)

Step-by-Step Instructions

Step 1: Prep the pan and set yourself up

Grease a 9 x 5 inch (23 x 13 cm) loaf pan with 1 tsp (5 g) oil. For easiest removal, you can also line it with parchment paper, leaving a little overhang on the long sides as “handles.”

If your kitchen is cool, choose a warm spot for rising (an unheated oven with the light on works well).

Step 2: Mix the dry ingredients

In a large mixing bowl (or the bowl of a stand mixer), whisk together:

1 2/3 cups (200 g) teff flour, 1 3/4 cups (220 g) bread flour, 1/2 cup (60 g) whole wheat flour, 2 1/4 tsp (7 g) instant yeast, and 2 tsp (12 g) salt.

If using vital wheat gluten, whisk in 1 tbsp (9 g) now. This small addition can help the loaf rise higher and slice more cleanly, especially since teff is naturally gluten-free and can weigh a dough down.

Step 3: Add the wet ingredients and form a shaggy dough

Add the wet ingredients to the bowl:

• 1 1/2 cups (360 g) warm water (110°F / 43°C)
• 2 tbsp (42 g) honey
• 2 tbsp (27 g) olive oil
• 1 tbsp (15 g) apple cider vinegar

Stir with a sturdy spoon until no dry flour remains and you have a shaggy, sticky dough.

Step 4: Knead until smoother and elastic

Stand mixer method: Fit the mixer with the dough hook and knead on medium-low speed for 8 minutes.

By hand method: Turn the dough onto a lightly floured counter and knead for 10 minutes, adding only a light dusting of bread flour if the dough is too sticky to handle.

The dough should feel soft and slightly tacky but not wet. Because teff is a whole-grain flour, the dough won’t become as silky as a white-bread dough, but it should look smoother and more cohesive than when you started.

Step 5: First rise (bulk fermentation)

Shape the dough into a ball and place it back into the bowl. Cover tightly (lid, plate, or plastic wrap) and let rise at warm room temperature (75–80°F / 24–27°C) until doubled in size, 60–75 minutes.

If your room is cooler, it may take closer to 90 minutes. Go by volume: you want a noticeably puffier dough.

Step 6: Shape, pan, and proof

Lightly oil your hands or lightly flour the counter. Gently deflate the dough and shape it into a log about the length of your loaf pan:

• Pat the dough into a rough rectangle.
• Roll it up tightly from the short end into a log.
• Pinch the seam closed and tuck the ends under.

Place the dough seam-side down into the prepared loaf pan. Cover and let proof until the dough rises to about 1 inch (2.5 cm) above the rim, 35–45 minutes.

Near the end of proofing, preheat the oven to 375°F (190°C). If using seeds, lightly mist or brush the top with water and sprinkle with 1 tbsp seeds.

Step 7: Bake, then cool completely before slicing

Bake at 375°F (190°C) for 40 minutes, until the loaf is well browned and the internal temperature in the center reads 200°F (93°C).

Remove the loaf from the pan and cool on a wire rack for at least 1 hour before slicing. Teff breads are naturally a bit more delicate while warm; cooling helps the crumb set so you get cleaner slices.

Pro Tips

• Weigh your flour if you can. Teff flour compacts easily; a kitchen scale makes the dough consistency much more reliable.
• Watch the proof, not the clock. Bake when the dough crowns about 1 inch (2.5 cm) above the pan rim; over-proofing can cause collapse.
• For a softer crust: Brush the hot loaf lightly with olive oil or melted butter right after baking, then cool.
• For neat sandwich slices: Cool fully, then slice with a serrated knife using a gentle sawing motion.
• If the top browns too quickly: Tent loosely with foil for the final 10 minutes of baking.

Variations

• Seeded teff bread: Mix 2 tbsp (18–20 g) sunflower or pumpkin seeds into the dough and sprinkle 1 tbsp (9–10 g) on top before baking.
• Honey-oat teff loaf: Replace 1/4 cup (30 g) of the bread flour with 1/2 cup (45 g) rolled oats. Increase water by 2 tbsp (30 g) to keep the dough soft.
• Caraway rye-style vibe (without rye): Add 2 tsp (4 g) caraway seeds and replace honey with 2 tbsp (42 g) molasses for a deeper, malty sweetness.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for 2 days. For longer storage, slice the loaf and freeze in a zip-top bag for up to 2 months. Toast slices straight from frozen (they warm through quickly and the texture stays great). If your kitchen is very dry, keep the loaf in an airtight container to prevent it from drying out.

Nutrition (per serving)

Approximate nutrition per slice (1/10 loaf): 213 calories, 6 g protein, 38 g carbohydrates, 4 g fat, 4 g fiber, 470 mg sodium. Values vary by brand and measuring method.