These are recipes 1 and 2 (of 7) from the sheet put out by Narsai
David. He is a KCBS (740 AM) San Francisco radio personality, and
his food show is broadcast week nights at 7 pm. He also does the
KCBS Saturday Kitchen at 10 am. The station has a very strong
signal, so during the winter after the change to daylight savings
time I can hear the evening program in Los Angeles (it comes in
better in the car than the house).
Austrailian Bread
1/2 cup rye flour or oat flour
2 cups bread flour or all-purpose flour
4 tablespoons cracked wheat
1 teaspoon salt
4 tablespoons flax seeds, lightly toasted
2 tablespoons sesame seeds, lightly toasted
1 tablespoon malt or molasses
1 tablespoon oil
1 cup water
1-1/2 teaspoons dry yeast
Teff Bread
Teff is a very tasty grain used for thousands of years in
Ethiopia. It is easily the tiniest grain I have ever seen and
adds a delicious character to bread.
2-1/4 cups bread flour or all-purpose flour
3/4 cup teff grains or flour (if both are available, try using
some flour and some whole grain. The total amount
should still be 3/4 cup.)
1 teaspoon salt
1 tablespoon malt
1 tablespoon oil
1 cup water
1-1/2 teaspoons dry yeast
When set on a 13-hour cycle, the center collapses and makes a
very dense loaf.
Variation:
2-1/4 cup flour
1/4 cup poppy seed } excellent loft
1/4 cup bran
1/4 cup millet