Recipes › Teff Soda Bread
Makes 1 loaf
A delicious hearty bread for winter soups and stews, or to have with a cheese board. Perfect for when you either don't want to or can't use yeast, and with the benefit of teff which adds flavour, moisture as well as calcium and iron. Great for keeping out the winter chills.
50g baking margarine
1 egg, beaten (medium)
300ml milk (any variety)
- Weigh out the flour, baking powder and salt into a mixing bowl and stir thoroughly with a whisk.
- Rub the baking margarine into the flour.
- Add the milk, and egg to the dry ingredients and mix it all together to form a soft, sticky dough.
- Place the dough onto a floured work surface and with a little more flour (rice flour is fine) shape into a round loaf (approx 7” in diameter). Place the loaf on a baking tray and score the top with a knife in the shape of a cross.
- Bake at 200°C (400°F) Gas 6 for 50 – 55 minutes. Turn onto a wire rack and allow to cool before slicing. Once cool, store in an air tight container and use within 2-3 days.
If you are feeling adventurous you can add seeds to this too for extra flavour and texture; simply stir in 1-2 tablespoons with the dry ingredients. You can use either white or brown teff flour for this recipe.