Teff and other Ancient Grains Bread

I like this bread because I feel healthy when I eat it. 

Instead of eating bread that is made from just

empty carbs like rice and tapioca, this bread has plenty of grains that have lots of fiber and protein.

Yeast mixture:

1 cup warm water

½ cup almond milk (can be replaced with water)

1 ¼ tbsp yeast (2 packets)

2 tsp sugar

Dry:
¾  cup teff

¾  cup amaranth

¾ cup millet 

½ cup quinoa

½ cup tapioca

½ cup potato

1 ½  tbsp  xantham gum

2 tsp salt

Wet:

3 egss

4 tbsp oil of choice

1 ½ tbsp apple cider vinegar

3 tbsp brown sugar

 

- Mix yeast mixture ingredients and set aside until frothy.

- Mix dry ingredients in the mixer bowl.

- Add yeast mixture to dry ingredients and mix. 

- Add wet ingredients.

- Pour into an oiled loaf pan. I used Pullman. I highly recommend it.

Let rise for 30-50 minutes. 

I rise my breads in a turned off oven with a pan filled with hot water.

The steam creates a warm and moist environment for the bread which is very conducive for yeast growth. If you use this method of proofing check the bread after 30 minutes to make sure it doesn't over flow.

Bake at 375F for 50 minutes. Cool in the pan for 5 minutes, then turn on to a cooling rack and cool for a few hours. I slice it and keep a few slices on the counter and I freeze the rest.