Ethiopian Soda Bread

I have lots of recipes for Irish Soda Bread, which is usually made with wheat flour. This recipe is my own round-up of the best bits of several recipes, with the unexpected switch to gluten free teff and rice flours, and a nice delicate crunch from the toasted millet. I don't think there's anything at all traditionally Ethiopian about this bread, but because it's made with teff flour, the key ingredient in the wonderful Ethiopian flat bread called injera, this loaf seems more Ethiopian than Irish to me. It's dense and hearty, and great with soups and stews, and best of all, it's quick and easy to make.

You can buy teff flour online and in some stores. I know Bob's Red Mill makes it. I accidentally ordered whole grain teff, but easily ground it to flour in my NutriBullet. An electric coffee grinder would do the trick too. Teff is an ancient North African grain, and the tiniest grain in the world. It's gluten free, and packed with fiber,  protein, calcium, and iron.

Ethiopian Soda Bread

Dry Ingredients
1 cup teff flour
1 1/2 cups brown rice flour
1/2 cup millet, toasted over dry heat
1 1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients
1 cup almond milk (or other plant-based milk)
2 T apple cider vinegar
2 T ground flax seeds

Preheat the oven to 425º. Prepare a baking sheet by either oiling it, or lining it with parchment or a non-stick silicone baking sheet.

Toast the millet first, in a dry pan over medium heat, until it starts to brown, and makes little popping sounds.

Mix all dry ingredients together in a large bowl.

Whisk together wet ingredients in a smaller bowl, and let rest about 5 minutes so the flax meal can start to form its gel, which helps to hold the bread together.

Stir the wet ingredients into the dry. The dough will be crumbly when stirred, but should form a moist ball when pressed together with your hands.

Place the dough on a floured board, and divide in half. Form two small round loaves, and cut an X in the top of each, so steam can escape without cracking the top of the bread.

Bake about 15 minutes at 425º, until the outside is nicely browned, and a toothpick comes out clean.
We had this bread with Lentil Stew the other night, and they were wonderful together.