If you want to make and eat this bread the same day, sub old-fashioned oats (not quick-cooking) for the steel-cut and skip the soaking. You’ll also need an extra cup of buttermilk.
Recipe information
Yield
Makes one 8x5" loaf
Ingredients
¾
1
1
½
½
½
½
½
¼
¼
2
1
3
1
¼
Preparation
Step 1
Mix oats and 1 cup buttermilk in a small bowl. Chill overnight to rehydrate oats.
Step 2
Whisk teff flour, flaxseeds, sunflower seeds, almonds, pepitas, walnuts, flaxseed meal, psyllium husks, chia seeds, and salt in a large bowl.
Step 3
Combine maple syrup and 1 cup warm (not hot, ideally about 100°) water in a small bowl. Sprinkle yeast over and let stand until yeast is beginning to foam and smells bready (if it doesn’t foam after 10 minutes, get new yeast). Stir into dry ingredients along with oil and remaining ¼ cup buttermilk. Add rehydrated oats and stir until combined (if using old-fashioned oats, add them along with 1 cup buttermilk).
Step 4
Cover bowl with plastic wrap and let rise in a warm spot until dough has puffed slightly (it won’t rise like non-gluten-free dough, but if you poke your finger into it, it should feel less dense than before) and there may be some subtle cracks across surface of dough, 1¼–1½ hours.
Step 5
Stir dough gently to deflate, then transfer to an 8x5" loaf pan (dough should reach to about the top of pan and this is fine!). Cover with plastic wrap and let dough rise again until domed slightly, 1–1¼ hours.
Step 6
Preheat oven to 350°. Bake bread until top is dark brown and springs back when pressed and an instant-read thermometer inserted into the center registers 190°, 60–75 minutes. Let cool in pan slightly before slicing.
Step 7
Do Ahead: Bread can be made 2 days ahead. Let cool, then wrap in plastic and chill, or freeze up to 2 months.
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Reviews (33)
Back to TopI've made this bread 5 times now and we absolutely LOVE it! After the first time, I substituted raw honey for the maple syrup because that was what I had on hand. We enjoyed the taste, so I've continued to use the honey. My only other deviation from the recipe is that each time, I've added just a little bit more buttermilk; maybe 2-3 tablespoons. The batter just seemed way too dry without that added moisture. This bread is very similar to a bread that I fell in love with at Pasqual's Cafe in Santa Fe. I'm thrilled to find a recipe that comes so close to that delicious super-seedy bread!
Cynthia
Bentonville, AR
12/5/2021
This was kind of a disaster. It tasted reasonably good but it wouldn't hold together. I tried freezing it for 20 mins to make it easier to slice but that was no help. Ended up adding more oats and turning it into date squares :(
Renee
Victoria
10/20/2021
This bread was absolutely delicious! I subbed macadamia milk for the buttermilk, because it’s all I had. Turned out great. I’ll definitely make it again.
Jess
Los Angeles, CA
4/9/2021
I experimented a bit with this recipe and these are the things I changed: - I did it with rolled oats ( i did soak them in 1 cup of milk) but only used 1 and 1/4 cup, and did not at another cup because it seemd quite wet already - used whole milk instead of buttermilk - I’m not gluten intolerant so i just used AP flour, this made the bread a bit lighter in colour - I substituted the psyllium husk for chia seeds and flax meal - and finally only used 2tbsp of maple syrup instead of three Turned out great!
Noa
Belgium
3/28/2021
Great recipe...reminds me of the bread i used to eat when I lived in Germany. Can you supply nutritional information for an “average slice” Thanks
JSP
Québec city, QC
3/2/2021
This bread is sensational. I left out the nuts because I prefer more seeds. It holds together so beautifully that we're able to cut very thin slices without it crumbling, like so many other loaves of this type. But seriously, who really wants a thin slice? Fantastic with marmalade and cheese, decadent with peanut butter.
Bob C
Montreal
2/9/2021
I love this bread. I tell everyone about it. I don't plan ahead, so always make it with rolled outs, instead of the soaked steel cut. I've subbed almond milk and done it with buttermilk, it did not change the result. I use half Cup 4 Cup All purpose and a mix of buckwheat flour and potato flour in place of the 1 c. of teff. One thing, It never seems to puff up all that much for the second resting period in the actual loaf pan. I kind of wish that it would. Any ideas?
Blackaller
Los Angeles
12/20/2020