Since we’ve started making our Teff Sandwich bread, we’ve received countless questions about Teff.  Also known as Xaaffi or Taf, it is an ancient annual grass native to Ethiopia. The etymology of the word “tef” is related to the Semitic root “ṭff”, which means “lost” due to the tiny grain size.

Nutritionally, teff is high in dietary fiber and iron and provides calcium and protein.  It also contains significant levels of minerals such as magnesium, zinc, and thiamin.  Besides being used in our products, teff is used in injera, the flat sponge-like bread found in Ethiopian cuisine.

Sourced from a farm in Idaho, we use the dark variety in our Teff, Multigrain and Seeded Sandwich Breads and ivory teff in our bagels, pizza crusts, sourdough and specialty breads (Olive Rosemary, Roasted Garlic Parmesan, Cheddar Parmesan, etc.).

Our basic Teff Sandwich Bread is lightly sweetened with molasses and great as toast alongside a scramble.  Our Seeded Sandwich Bread uses our basic teff mixture but has an added heartiness thanks to the sunflower, pumpkin, flax, sesame, and poppy seeds throughout the loaf and on the upper crust. It’s the perfect foundation for a sandwich! Our Multigrain Bread is 77% whole grain and has a sweet and nutty flavor that is naturally derived from our special flour blend. This is my favorite bread for sandwiches or for eating by the slice. Try our Portland Sourdough or one of our other savory breads; you will find them to be a terrific addition to pasta, soup or as a base for a flavorful bruschetta.

Come into the bakery, New Seasons, Whole Foods, or the PSU Saturday Farmer’s Market to see which of our teff-based breads is your favorite!

We would love for you to share your favorite way to enjoy this small, but mighty delicious grain!