6 c  Bread Flour
1 c  Oat Bran
1/3 c  Teff; uncooked seenote
2    Packages Active Dry Yeast
-2pkg = 4 1/2 ts measurement
2 ts Salt
1 3/4 c  Water
1/2 c  Honey; or Brown Sugar
1/3 c  Butter; melted
2 lg Egg; beaten slightly

GLAZE
1 tb Water; mix with egg
1 Egg White
2 tb Oat Bran for top…..

Seenote: Teff; grain uncooked In a large bowl, stir together water and
Brown Sugar or Honey. Sprinkle with Yeast and stir until it has dissolved.
Stir in Oat Bran and Teff seed. Let the mixture stand for 15 minutes to let
the Oat Bran absorb liquid. Do all in a KitchenAid mixer if available. Add
oil and eggs.Mix very well. Stir in Salt.
One cup at a time, mix in flour until the dough becomes too difficult to
stir. Turn out on to a “well floured” work surface and knead until smooth
and elastic, adding flour only as necessary to keep from sticking, about 8
minutes. It takes 4 or 5 minutes on the KitchenAid. This recipe usually
takes 6 full cups of flour.
This is the place where I freeze 1/2 of this bread….To Freeze: place the
1/2 recipe of this dough into an oiled labeled gallon plastic freezer bag.
Squeeze all of the air out of the bag and seal tightly. Freeze at once. To
use; defrost several hours until dough rises to double its frozen bulk,
then proceed…
For the half recipe of dough that you are going to proceed with, continue.
Place the dough in a large well oiled bowl. I spray the used KitchenAid
Bowl with non-stick and throw the dough back in, spray the top of the
dough as well. Cover with plastic wrap, or a moist towel. Let the dough
rise in a warm draft free place.
Check the rise at 45 minutes, the “perfect place” rises this bread in 45
minutes.
Punch dough down. If you are doing this entire recipe, divide the dough in
half. Shape each half into a loaf. This also makes a nice round loaf with a
crunchy crust…..
Pan Loaf making: beginning at one narrow end, tightly roll up the dough to
form a loaf. Pinch seam edge into dough to seal. Lightly oil a loaf pan.
Meanwhile, place oven rack in the lower third of the oven; preheat to 375
degrees F. Place each loaf in a prepared 8 1/2″ X 4 1/2″ X 2 1/2″ loaf pan,
seam side down. Cover, let it rise in a warm place free from drafts, until
doubled in bulk, about 45 minutes . Check the rise at 35 minutes, the
“perfect place” rises this bread in the pan, in 35 minutes.
This is the place where I make decorative slits into the top of the loaf.
In a small bowl, whisk egg white with one tb of water. Brush a little of
the egg white mixture over the top of the loaf and sprinkle with 2 tb Oat
Bran, or sesame seeds just before placing in the oven.
Bake for 35 minutes on a baking stone or 40 minutes in the bread pan.
To make the crust even crustier, spray the top of the loaf with water, and
liberally spray the inside of the over at 5 minute intervals and/or place a
water filled pie pan in the oven on a lower rack than the bread. (boiling
water added to the pie pan just before baking makes sure you have
steam….) Makes one or two loaves, each about 18 1/2 inch slices.