Amaranth Bread

For the amaranth bread, remove the yeast from the refrigerator so that it can reach room temperature. Bring the amaranth to the boil with 450 ml of water and simmer on the lowest heat for 25-30 minutes.

Caution: keep stirring for the last few minutes, the mixture has a tendency to burn towards the end of the cooking time.

Then let it simmer for another ten minutes on the turned-off stove top and then let it cool down to “lukewarm”.

To prepare the yeast dough, mix the flours and crumble in the yeast. Add salt, sugar and the lukewarm amaranth mixture, as well as about 60 ml of lukewarm water and prepare a yeast dough in a food processor or by hand.

Usually the indicated amount of water is enough, depending on the quality of the flour, otherwise add a little more water (about 10 ml) after a few minutes.

Cover the dough with foil or a plate and let it rise in a moderately warm place for about an hour.

During this time, the dough should approximately double in volume. Then transfer the dough to the floured work surface, knead briefly, divide into 3 (or 8) pieces of about the same size and let them rise for a few minutes.

Then form into rolls, pinch them together pointedly at both ends and flatten them a bit. Place on a prepared baking sheet and sprinkle with starch flour.

In time, preheat the oven to 250 °C O/U, heat an old baking tray as well. Let the dough rise for 30 minutes.

Then cut lengthwise about 1/2 cm deep with a serrated knife, leaving out the tips, so don’t cut along the entire length (don’t press, just cut!) and immediately place in the hot oven.

Pour a cup of hot water into the coheated baking tray and quickly close the door. After 10 minutes, “release steam” and some heat.

For this purpose, briefly open the oven door wide and close it again. Turn the oven down to 180-190 °C finish baking the breads in another 30 minutes.

For the rolls, 20 minutes. Working time: approx. 15 minutes, cooking/baking time: approx. 30 minutes. Total time: approx. 2.5 hrs.

Preparation Tip:

You can play around with the types of flour. Allowed is what pleases and tastes good. Quinoa is also very suitable. In this case, simply replace with the amaranth.

Related Recipes:

Alpine Salmon with Oven Squash and Balsamic LentilsSoak mountain lentils overnight. Then boil in lightly salted water with root vegetables, thyme, peppercorns... Caraway Seed CroissantFor the pumpkin seed crescents cut butter into pieces and knead with flour. Add powdered sugar and ground... AgneschnittenFor the agnees, first beat eggs and granulated sugar until fluffy. Coarsely chop walnuts and stir in with the... Pumpkin LasagnaFor the pumpkin lasagna, preheat the oven to 200 °C. Cut the pumpkin in half and remove the seeds. Peel... Turkey in Chili Chocolate SauceFor the turkey in chili chocolate sauce, first soak the chili peppers in 750 ml of water for one night. Cover... Perfect Spare RibsTo grill perfect spare ribs, you don’t need to be a barbecue world champion. There are a few points to... Truffle CakeFor the truffle cake, heat whipped cream with instant coffee, but do not boil. Chop cooking chocolate... Pumpkin PastaFor the pumpkin pasta, first peel the pumpkin, remove the seeds and dice. Peel the onion and cut into fine... Turkey with Celery StarsFor the turkey with celery stars, first cut the celery into centimeter-thick slices. Bring water to a boil... Penne Al FornoFor the Penne al Forno, first peel and dice the onion and sauté in olive oil. Empty the cans of tomatoes and...