This is one of the most wholesome, nutritious, and high-fiber breads I’ve developed so far. I am particularly enthusiastic about this bread because the only flour used is teff. All the ingredients are simple, and the essence of the teff really shines, with its delicious and unique flavor. Indeed, we enjoy this favorite wild starter bread on a regular basis at home.
MAKES 1 LARGE BATON
PRODUCTION LEVAIN
¼ cup Mother Wild Starter (this page)
1 cup teff flour
½ cup plus 2 tablespoons room temperature filtered water
DOUGH
2 cups teff flour
¼ cup flax meal
1 tablespoon canola oil
1 tablespoon maple syrup
1 teaspoon sea salt
¾ cup room temperature filtered water
1. Prepare the production levain by combining the wild starter with the teff flour and water in a medium glass bowl. Let rest, uncovered or covered with a linen cloth, for about 4 hours. When the levain shows bubbly, yeasty activity, it is ready to mix with the remaining ingredients.
2. Preheat the oven to 450 degrees F and place a water bath on the bottom rack or the oven floor. Generously dust a sheet pan with teff flour.
3. For the dough, in a large mixing bowl, combine the production levain with the teff flour, flax meal, canola oil, maple syrup, salt, and water. Mix well until a soft dough has formed.
4. Turn out the dough onto a work surface dusted with teff flour and gently form into a baton shape. I recommend starting the shaping on the counter and then transferring the dough to the prepared sheet pan and finishing shaping by gently rolling the dough back and forth to elongate the cylinder-like loaf to the length of the pan. Score the baton with 4 or 5 evenly spaced diagonal lines about ⅛ inch deep. Bake for 10 minutes. Decrease the oven temperature to 425 degrees F and bake for an additional 40 minutes, until golden brown and crusty.