1. In an electric mixing bowl, combine the yeast, water, honey and wheat gluten. Let the mixture sit for ten minutes.
2. After ten minutes have passed, add the salt and olive oil.
3. Add the teff flour, and mix everything in the electric mixer. If the dough is too sticky, add more teff flour. Only add enough teff flour so that the dough doesn't stick to the mixing bowl; ideally, the dough should stay as moist as possible.
4. Once the dough has formed into a ball, turn the mixer up to high and mix for about five minutes with a dough hook.
5. After five minutes, break off a piece of dough, hold it up to a light and see how thin it can be stretched. If the little piece of dough can be stretched very thin, and light shines through the dough, the dough is done. If the dough tears, it needs to be mixed for a couple more minutes. (The dough can also be kneaded by hand, but it takes far longer.)
6. Once the dough is done, put it into a greased bowl, cover with plastic wrap and let it rise for 1 hour in a warm place.
7. After an hour, kneed the dough by hand for about 30 seconds, popping any bubbles that have formed. (The dough may not have risen that much yet.)
8. Shape the dough into a greased loaf shape, place into a 9x5x4-inch loaf pan (or a pan of similar size). Cover with a hot damp towel and let the dough rise for another hour in a warm place.
9. After the second hour of rising, put the dough into a 350°F oven and bake for 20-25 minutes (until the dough springs back up when it is pushed down with a finger.)
10. Let the dough cool for at least ten minutes; then remove it from the pan.
