Super Seeded Teff Loaf

Serves 10-12
Prep time: 25 mins + 2 hours resting
Cook time: 90 mins



2 ½ cups luke warm water ( 30deg)
1 tbsp honey
1 packet dry yeast
2 eggs
1 tbsp extra virgin olive oil
2 cups Outback Harvest Brown Teff Flour
2 cups Gluten free self raising flour (we used Well and Good)
2 tsp xantham gum
1 cup pumpkin seeds
1 cup sunflower seeds
½ cup black chia seeds
1 tbsp salt



  1. Pre-heat your oven to 180deg on fan bake.
  2. In a medium bowl, whisk together your water, honey and yeast until well combined, leave for 5-10 minutes until the yeast “blooms” and comes alive, it will be foaming, cloudy and active.
  3. Once your yeast is active, whisk in your olive oil and eggs.
  4. In a separate bowl mix in your teff flour, Gluten free flour and xantham gum until well combined.
  5.  Make a well in the middle of your dry ingredients and pour in your wet ingredients. Mix slowly until thoroughly mixed and well combined.
  6. Fold in your seeds and salt until mixed through.
  7. Cover with a damp clean tea towel and leave to double in size in a warm place for 1 ½  hours.
  8. Pour dough split between 2 greased and lined loaf tins and leave again covered with your tea bowl for a further 30 mins
  9. Place in hot oven and bake for 45 mins until risen and sounds hollow when you “knock on it”
  10. Leave to rest for 30 mins then serve with your favorite toppings.