There are many people who, for health reasons or for preference sake, would prefer to have something a bit more whole grain in their diet, especially when it comes to sandwich bread.This recipe, which incorporates teff and sorghum flour into our regular Better Batter Gluten Free Flour, meets that need and replicates the taste and texture of a really soft wheat bread.
1 packet active dry yeast
1 T sugar
1/2c warm water
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons honey
1/4 c shortening
2 1/2 cups buttermilk, at room temperature
2 c Better Batter All Purpose Flour
3/4 c teff flour
1/4 c sorghum flour
Instructions
Preheat oven to 375 degrees. Grease a 8x4 inch loaf pan.
In a small bowl, combine yeast, sugar and warm water. Let sit for about 5 minutes, or until foamy.
In the bowl of your mixer, combine baking soda, salt, honey, vegetable oil, and buttermilk. Add yeast mixture.
Add flours and beat on high speed for 3 minutes.
Spoon into a greased loaf pan and let rise until almost doubled (about 30 minutes).
Bake for 35-55 minutes, or until loaf is very golden brown.
Turn onto a rack to cool completely. Loaf should sound hollow when you tap the crust.
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