Savanna Sunset Bread

by Rod
(Dallas, TX)

Teff is a nutritious, iron-rich grain that is native to the Ethiopian Highlands of Northeast Africa. While Teff is often used to make injera, a flatbread, this quick bread recipe includes Teff flour in a gently sweetened traditional soda bread. This recipe is the quickly-discovered natural complement to its culinary precedent, Savanna Sunrise Bread, and was created to balance the day's breakfast tribute to the sunrise.

Imagine that your first day's tour of the region's majestic savanna is ending as the sun sets on the horizon. After a nourishing evening meal and subsequent attention to the details of overland travel, there are a few moments to relax and discuss the day's adventures. Pour your favorite beverage and enjoy a slice of this richly-flavored, lightly-sweetened soda bread having a subtle chocolate accent.

Add chocolate chips to the recipe if you prefer, but don't forget that city life is not the pleasure of the savanna. Fresh fruit and refreshing beverages easily complement the flavors of these morning and evening Savanna Breads.

Ingredients:

• 1 1/3 cups Teff flour
• 2/3 cup unbleached flour
• 2/3 cup whole wheat flour
• 1/3 cup natural unsweetened cocoa
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 1 cup chopped dates
• 1 cup chopped walnuts
• 3 tbsp melted butter or coconut oil
• 1/3 cup brown sugar
• 1 2/3 cups buttermilk *

* Warmed to room temperature.

Directions:

1. Preheat oven to 425 degrees.
2. Lightly coat the center of a baking sheet with butter, forming a rounded rectangle. Dust with bread flour then tap sheet to discard excess flour.
3. In a large bowl, add Teff flour, unbleached flour, whole wheat flour, cocoa, baking powder, baking soda, cinnamon and salt. Stir well to combine.
4. In a small bowl, combine chopped dates, walnuts, butter and brown sugar. Stir to evenly distribute butter and sugar.
5. Spread date/walnut mixture over flour mixture and stir to combine.
6. Pour buttermilk evenly over flour mixture and stir just until combined.
7. Lightly press dough into 2 round loaves and place side-by-side on the baking sheet. Slice a shallow “X” on top of each rounded loaf.
8. Reduce oven to 400 degrees and bake 30 to 35 minutes.

Notes:

1. This bread may also be served when chilled. Try it with cream cheese or a light, creamy cheese. Fresh fruit is always good accompaniment.
2. Walnuts and dates may be increased to 1 1/2 cups if desired. Other dried fruit options: raisins, currants, figs, cranberries, cherries.
3. For a special treat, serve with this chocolate sauce.

Chocolate Sauce

- 2 cups plain low fat kefir


- 3/4 cup natural unsweetened cocoa
- 1/3 cup black cherry juice concentrate*
- 1/2 tsp cinnamon

* Choose syrup-like concentrate if available.

Whisk ingredients until blended.

Refrigerate for several hours, then stir before use.

Suggested serving size: 1 tablespoon