Raisin-Nut Bread (gluten- and rice-free)
Servings Prep Time
12servings 20minutes
Cook Time Passive Time
40minutes 12-24hours
Servings Prep Time
12servings 20minutes
Cook Time Passive Time
40minutes 12-24hours
  • 1 & 3/4cup teff flour
  • 1 & 1/2cup oat flour
  • 1/4cup psyllium flakes(not powder)
  • 1/2tsp baking yeast
  • 1.5tsp salt
  • 2 & 1/4cup lukewarm water
  • 3T olive oil
  • 1/4cup blackstrap molasses
  • 1cup raisins
  • 1cup sunflower seeds
  • 2 eggs
  • 12-quart ceramic casserole with fitted lid
  • olive-oil spray
15-27 hours ahead
  1. Mix all the dry ingredients together in a bowl.
  2. Then add the water. Measure out the oil in a 1/4 cup measuring cup and pour it in. Measure out the molasses in the same measuring cup and pour it in (keeps the molasses from sticking to the cup).
  3. Add the raisins and sunnies and combine everything well. The dough will be pretty wet, but it will firm up over time.
  4. Cover the bowl with a towel, not sealing it, but allowing air to get in and be part of the natural fermentation. Leave covered on the counter for 12-24 hours.
2-3 hours ahead of time
  1. Beat the eggs together, and then stir them into the dough. Cover it again and leave it covered on the counter another 2-3 hours.
Time to Bake
  1. Move one oven rack to the top and one to the bottom. Put the casserole dish on the bottom and the lid on the top. Turn the oven on to 450 and leave the casserole heating for 30 minutes.
  2. While the oven is warming, get a pad out to put the hot casserole dish on when it comes out of the oven. Get your olive oil spray ready.
  3. After 30 minutes, get the casserole out and quickly spray it thoroughly with olive oil. Then using a rubber spatula, quickly scoop the bread dough out into the very hot casserole. Cover it with the lid, and put it back into the oven.
  4. Bake for 35 minutes, and then remove the lid, and bake for another 5 minutes.
  5. Take the bread out of the oven and turn it onto a baking rack to cool. Let it cool at least 5 minutes before cutting it open. If you do cut it open before it’s cooled 20-30 minutes, turn the cut face down on a bread board to seal the heat in.
Recipe Notes

The recipe used to use 3/4 cup sorghum flour, but now I’m using more teff and oat.