Panasonic wholewheat cycle • dark crust - Teff bread recipe

Honey + extra virgin olive oil + teff twist • KitchenAid dry-mix method

This teff bread recipe brings the nutty, earthy flavour of ancient grain teff flour into an easy bread machine loaf that's both nutritious and delicious. Using the Panasonic wholewheat cycle, this rustic teff loaf combines strong white flour with wholemeal and teff for a beautifully textured crumb that's high in fibre, iron, and protein. If you enjoy rustic wholemeal bread, this teff variation takes things in a slightly more adventurous direction while keeping the same satisfying, hearty character. If you've been wondering how to use teff flour in bread, this is a brilliant starting point — the addition of honey and extra virgin olive oil complements teff's subtle nuttiness perfectly, while sesame or sunflower seeds add an optional crunch. Whether you're exploring ancient grain bread recipes or simply want to try something a bit different in your bread maker, this teff-enhanced loaf delivers flavour and nutrition without any fuss.

Harimsa whole teff flour – Casa Adora

Ingredients for Teff bread recipe

• 290 ml water
• 2 teaspoons honey
• 20 g extra virgin olive oil
• 250 g strong white flour
• 100 g teff flour
• 50 g wholemeal flour
• 1 teaspoon sea salt
• 15–20 g sesame seeds or sunflower seeds (optional, for texture)
• A tiny pinch of vitamin C powder (optional)
• ¾ of a 7 g sachet of dried yeast (5–6 g), for the yeast dispenser

Method

1. Dry mix in KitchenAid: Combine the flours, salt, seeds, and vitamin C powder. Mix on low speed for 20 seconds until evenly blended.
2. Load the Panasonic bread maker: Add ingredients in order — water first, then honey, olive oil, the dry mix, and finally place yeast in the dispenser.
3. Select programme: Choose Wholewheat, medium loaf size, dark crust setting.*
4. Cool and slice: Once baked, turn out onto a wire rack to cool completely before slicing. Admire the nutty crumb and pretend you planned it all along.

Why Teff Works in Bread Machine Recipes

Teff adds a subtle nuttiness and creates a wonderfully soft crumb — especially lovely when paired with honey and olive oil. This Ethiopian grain plays well with strong white flour, providing structure without overpowering the loaf. The result is bread that feels humble but quietly interesting — like it's been somewhere.

What is Teff Flour?

Teff flour is a naturally gluten-free flour milled from teff, a tiny ancient grain that has been a staple food in Ethiopia and Eritrea for thousands of years. Despite its minute size, teff is nutritionally impressive, being rich in fibre, iron, calcium, and plant-based protein, as well as containing all nine essential amino acids.

When used in baking, teff has a mild, slightly nutty flavour with subtle earthy notes, making it ideal for both sweet and savoury recipes. It's best known for its use in injera, the traditional Ethiopian flatbread, but it also works beautifully in pancakes, mixed flour breads, biscuits, and as a thickener for soups and stews.

Even though teff itself is gluten-free, when combined with strong white and wholemeal flours in this recipe, you get a nutritious loaf with excellent texture and rise — perfect for everyday eating.

Tips for Baking with Teff

• Start with a blend: Using 100g teff to 300g wheat flours gives you the nutritional benefits and flavour without compromising the loaf's structure.
• The honey and olive oil aren't just for taste — they help keep the crumb soft and moist, which works particularly well with teff.
• If you're new to ancient grains in your bread maker, this Teff bread recipe excellent gateway recipe.

*The crust option function does not work on my old machine.

I hope you enjoy baking these bread recipes as much as I've enjoyed developing them. More will arrive here as they make it out of the oven and onto the page.

Find more bread recipes and food adventures at The Flexible Chef.

Wonky photos, proper bread, genuine adventures – The Flexible Chef.