500g Teff flour (both white or brown work equally well)
50g psyllium husk powder
650ml warm water
1 sachet fast-action yeast (about 2½ tsp)
100ml natural yoghurt (or water)
1 tsp salt
1 tsp honey (or maple syrup)
50ml olive oil
extra olive oil to finish
1. Heat the oven to 180C/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly.
2. In a bowl, mix the water, sweetener and yeast and then stir in the yoghurt (or water if preferred).
3. In a large mixing bowl mix the teff flour, salt, linseeds and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth batter.
4. Over the next five minutes this liquid will turn into a sticky dough, as the linseed, teff flour and psyllium husk powder together absorb liquid. Once the mixture is firm enough, knead it for 1 minute on the worktop to mix everything well, then return the dough to the bowl, cover and leave for 60 minutes.
5. Line a tray with non-stick baking paper. Tip the dough onto oiled surface and knead for another minute. Shape the dough into a fat sausage and divide into rolls, then brush with extra olive oil, cover and leave to rise for 45 minutes.
6. Heat the oven to 220C/gas 7, uncover the dough, sprinkle with a little teff flour and bake for about 25 minutes, or until golden-brown. Leave to cool on a wire rack.
Based on a recipe by Dan Lepard – thanks for the inspiration!