Rustic baguettes

Teff flour has a mild, pleasant flavour – here we have combined it with sorghum and chickpea flour for a soft, moist bread full of goodness.

Dry ingredients

• 200 g (3 dl) da Carla organic Teff Flour
• 100 g (2 dl) da Carla organic Sorghum Flour
• 60 g (1 dl) da Carla organic Chickpea Flour
• 1 ½ tbsp FiberHusk or Psyllium
• 1 tsp salt

Wet ingredients

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

Here's how

• Mix all the dry ingredients thoroughly in a bowl.
• Heat the water to 37 °C. Combine the water, yeast and olive oil in a bowl so that the yeast dissolves completely.
• Stir the dry ingredients into the liquid to form a smooth batter.
• Take out two baking sheets and line them with baking parchment.
• Oil your work surface, hands and utensils, then turn the dough out onto the work surface.
• Divide the dough into 6 pieces and shape each piece into an elongated baguette about 25 cm long.
• Arrange the loaves on the baking sheets and leave them to rise under cling film for about 1 hour, until doubled in size.
• Heat the oven to 250 °C with an empty baking sheet inside.
• Dust the baguettes with a little sorghum flour and score them with a sharp knife.
• Transfer the baguettes to the hot baking sheet and bake in the middle of the oven for about 10-12 minutes.
• Let the loaves cool completely before slicing.
• Any bread not eaten the same day is best frozen straight away.