This sandwich bread differs from the other sandwich breads in this chapter by utilizing the wonderfully wholesome teff flour, which contributes a slightly nutty taste and darker color. It’s a scrumptious loaf that is reminiscent of soft wheat sandwich breads made with a combination of white flour and whole wheat flour.
MAKES 1 LARGE LOAF
2 tablespoons chia seeds
½ cup water
1 cup arrowroot
1 cup millet flour
¾ cup teff flour
½ cup almond meal
½ cup tapioca flour
⅓ cup flax meal
1 teaspoon sea salt
1 teaspoon xanthan gum
1 envelope (2¼ teaspoons) instant active dry yeast
1½ cups room temperature filtered water
3 tablespoons olive oil
2 tablespoons maple syrup
Poppy seeds, for sprinkling
1. Soak the chia seeds in the ½ cup water for at least 15 minutes. Preheat the oven to 425 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with brown rice flour.
2. In a large mixing bowl, combine the arrowroot, millet flour, teff flour, almond meal, tapioca flour, flax meal, salt, and xanthan gum.
3. In a separate large mixing bowl (or the mixing bowl of a stand mixer), dissolve the yeast in the room temperature water. Add the olive oil and maple syrup. Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid. Mix just until a soft dough forms. You can do this by hand with a strong arm and a sturdy spoon, or with your stand mixer and the paddle attachment pulsed on low speed.
4. Once the dough is formed (it won’t take long), use a spatula to guide and pour the batter-like dough into the prepared loaf pan. Smooth the surface so that it is even and attractive. Sprinkle with the poppy seeds and score with one line that runs the length of the dough, just off center. Place the loaf in the hot oven. Once the door of the oven is closed, decrease the temperature to 350 degrees F and bake for 1 hour and 20 minutes. Decrease the temperature to 300 degrees F and bake for an additional 25 minutes, until golden brown and crusty.