Rustic baguettes

Teff flour is mild and delicious in flavour, here we've combined it with durra and chickpea flour to get a soft and moist bread full of goodness.

Dry ingredients

• 200 g (3 dl) da Carla organic Teffmjöl
• 100 g (2 dl) da Carla organic Durramjöl
• 60 g (1 dl) da Carla organic Kikärtsmjöl
• 1 ½ msk FiberHusk or Psyllium
• 1 tsk salt

Wet ingredients

• 400 g (4 dl) water
• 25 g yeast
• 1 ½ msk olive oil
• oil for shaping

Method

• Mix all the dry ingredients well in a bowl.
• Heat the water to 37 °C. Mix water, yeast and olive oil in a bowl so the yeast dissolves completely.
• Mix the dry ingredients into the liquid to form an even batter.
• Get out two baking trays and line them with baking paper.
• Grease the work surface, your hands and utensils with oil and tip the dough out onto the work surface.
• Divide the dough into 6 pieces and shape each piece into an elongated baguette approx. 25 cm long.
• Distribute the loaves over the trays and let them prove under cling film for approx. 1 hour until doubled in size.
• Heat the oven to 250 °C with an empty tray inside.
• Sprinkle a little durramjöl over the baguettes and score them with a sharp knife.
• Transfer the baguettes onto the hot tray and bake them in the middle of the oven for approx. 10–12 minutes.
• Let the loaves cool completely before slicing.
• Bread that isn't eaten the same day should be frozen straight away.