This batter bread is a smidgen sweeter than the other batter breads here with the small but significant addition of maple syrup. And the texture, while still heavy, is without the heartiness the cornmeal lends to my other batter breads. Thinly sliced pieces are amazing with cashew cheese and a glass of chilled white wine.
MAKES 1 MEDIUM LOAF
2 cups teff flour
½ cup sesame seeds, plus additional for sprinkling
½ cup quinoa flour
½ cup amaranth flour
½ cup millet flour
1 tablespoon molasses
1½ teaspoons maple syrup
1 teaspoon sea salt, plus additional for sprinkling
2 cups room temperature filtered water
1. In a large mixing bowl combine all of the ingredients thoroughly. Cover loosely with a linen cloth and let rest in a warm spot (about 70 degrees F) for at least 10 to 12 hours, or up to 24 hours.
2. Preheat the oven to 350 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with teff flour.
3. Pour the batter into the prepared pan and smooth evenly with a spatula. Top with additional sesame seeds and sea salt. Bake for 1 hour and 45 minutes, until firm to the touch and a toothpick inserted into the center comes out clean.