This rustic bread is versatile: make a large loaf or turn it into a smaller loaf and several muffins. You choose. Serve warm with cream cheese for a real taste sensation.
- Mix together in a 1-quart container fitted with a lid. Stir to combine and refrigerate overnight or let stand on the counter for 2 hours before using. Scoop out ¾ cup to use in this recipe. The remainder will keep in the refrigerator for up to 3 days.
Making the Dough
- Lightly oil a 9-x-5-inch loaf pan or 18 muffin cups. Or oil a 3 ½ x 7 ½ inch loaf pan and 4 to 6 muffin cups.
- In the bowl of a stand mixer or a large mixing bowl, combine all dry ingredients and beat until well blended. Add the walnuts and raisins and beat to combine. Add water, egg, egg white, ¾ cup teff starter and olive oil and beat for 3 minutes. Pour batter into pans. Cover with plastic wrap and let rise up to 1 hour or until doubled in size.
- Meanwhile, preheat the oven to 400 degrees. Remove the plastic cover and set pan (s) in the oven. Reduce the temperature to 350 degrees. Bake 25 minutes for rolls or 55-60 minutes for bread (about 40 minutes for smaller loaf). Remove and cool on a wire rack.
Note: Do not worry about overfilling muffin cups. The mixture does not rise a lot once it is in the oven.