This started as a mistake, with my husband making a bircher or overnight oats, which were left in the fridge for 3 days. I then took them out of the fridge, and they were left in the kitchen counter for 2 days, me thinking that we will throw them away and him vice versa
I opened the lid and realised they were fermenting, so I decided to make teff bread with them and voila.
The consistency was quite dense, almost like that rye bread slices you get in the supermarket, but when toasted it is delicious.
It was also the first time I tried the steam version in my oven and the bread came out very crusty on the outside, so really happy with my oven!
COOKING & PREPARATION TIME: 5 days + 1 day + 40 mins
INGREDIENTS for a 1 kg/2lbs loaf:
100gr oats
20gr sultanas
100gr oat milk
400gr teff flour (you can use other flours)
Water to knead the dough
- Place the oats, sultanas and oat milk in a Tupperware and leave at room temperature until it starts fermenting- it depends on the house temperature if it is for 3-5 days
- Then place the teff flour, salt in a large bowl and mix in the fermented oats and enough water to make a dough
- Leave it to leaven for at least a day in the warmest room in your house
- Once it had doubled in size, place in an oiled loaf tin and cook in oven for 40 mins or until it makes a hollow sound with your fingertips
- It keeps for at least 4-5 days or you can slice it when cool and freeze it.
| NUTRITIONAL VALUE PER SLICE | |
| energy kcal | 240.0 |
| fat | 2.5 |
| of which saturated | 0.4 |
| carbohydrates | 46.6 |
| of which sugars | 3.3 |
| fibre | 4.4 |
| protein | 7.3 |
| salt | 0.0 |