At a Glance
Teff Vollkornbrot is a wholegrain sourdough combining teff's nutty, slightly malty flavor with long, cool fermentation to improve texture and digestibility. Teff is naturally gluten-free, so it's blended with strong wheat or rye to give structure; the result is moist crumb, earthy flavor, and good keeping qualities when baked correctly.[1] [2]
Not suitable if:
- • You need a completely gluten-free loaf → start with a gluten-free teff recipe
- • You don't have an active starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Roomy bowl for mixing and bulk fermentation
Banneton Proofing Basket
Shapes wholegrain loaves and keeps wet dough supported
Dutch Oven
Creates a steamy environment for crust development
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Ingredients
Weigh all ingredients on a kitchen scale. Teff absorbs water differently than wheat/rye—accurate hydration is critical.[1]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Teff flour (wholegrain) | 200g | 40% | provides the characteristic flavor |
| Medium rye flour | 150g | 30% | adds moisture and characteristic Vollkorn texture |
| Bread flour | 150g | 30% | gives structure; can be strong wholewheat for more density |
| Water | 380g | 76% | start chilled if plan to retard; adjust slightly for flour freshness |
| Active sourdough starter | 90g | 18% | active and bubbly, fed 6-8 hours earlier |
| Salt | 12g | 2.4% | table or sea salt |
| Molasses or honey (optional) | 10g | 2% | enhances color and teff's maltiness |
Schedule
Weekend Version
Mix Saturday morning, bake in the afternoon — relaxed timetable
Weekday Version
Prepare in the evening and finish next day after work
💡 Tips
- If fermentation is slower because of cool kitchen, extend bulk by 1–2 hours — teff benefits from time to hydrate [1]
- Shaped dough can be kept up to 48 hours in the fridge; cold retard deepens flavor [2]
Step by Step
Autolyse
Combine teff, rye, and bread flour with water in a large mixing bowl. Mix until no dry pockets remain. Rest 20–40 minutes. Autolyse hydrates teff particles and begins gluten and enzyme activity, improving crumb and flavor [1].
⏱ 20-40 minutes
Mix starter and salt
Add active starter and salt (and molasses if using). Mix with a dough scraper or your hand until incorporated. Teff makes dough denser; aim for even distribution rather than strong gluten development [2].
⏱ 5-10 minutes
Bulk fermentation with folds
Cover bowl. During the first 2 hours perform 3 sets of gentle folds every 30–45 minutes to build structure. Use a dough whisk or wet hand to lift and fold. Bulk fermentation relies on enzymatic and yeast activity; teff contributes less gluten so gentle handling preserves gas pockets [1].
⏱ 3-5 hours depending on temperature
Shape
Dust work surface with teff or rye flour. Turn dough out using a dough scraper. Shape gently into an oblong or bâtard — avoid tight tension; teff loaves benefit from looser shaping. Place seam-side up into a floured banneton or lined bowl.
⏱ 8-12 minutes
Final proof
Cover and proof. Room-temperature proof should show a 30–50% rise and pass the gentle poke test (fills slowly). Alternatively, proof 10–14 hours in the fridge for deeper flavor and easier timing [2].
⏱ 1–3 hours at room temp or 10–14 hours in fridge
Bake
Preheat oven to 475°F / 245°C with a Dutch oven inside for 30–45 minutes. Turn loaf onto parchment paper, score with a bread lame. Bake covered 20–25 minutes, then remove lid, reduce to 425°F / 220°C and bake another 25–30 minutes until crust is deeply browned. Use an instant-read thermometer to confirm 205–208°F / 96–98°C internal temp for a non-gummy crumb.[1] [2]
⏱ 45–55 minutes total
Cool
Transfer with oven mitts to a wire rack. Cool at least 2 hours—cutting early yields a gummy crumb because starches have not set fully [1].
⏱ 2+ hours
Tips & Variations
Variations
Seeded Teff
Add 60g mixed seeds (sunflower, flax) during final fold
→ Increases texture and keeps crumb drier
More rustic
Substitute 50g bread flour with whole rye
→ Denser, more authentic Vollkorn profile
Slightly sweeter
Use 15g molasses instead of 10g honey
→ Stronger color and malty notes
Pro Tips
- 💡 First mention of each tool in a section is linked: use a kitchen scale every time; small hydration changes matter with teff
- 💡 Use a dough scraper to handle sticky dough cleanly
- 💡 Slice next day with a serrated bread knife — flavor improves after resting
Common Issues
If the loaf doesn't behave as expected, these common issues and resources will help:
Storage
Bread box/bread bag
4–6 days
Store loaf whole, cut side down to preserve moisture
Kitchen towel
3–4 days
Use linen or cotton; avoid plastic for wholegrain loaves
Freezing
3 months
Slice before freezing and toast from frozen
⚠️ Don't refrigerate the bread — cold speeds starch retrogradation and staling[2]