Amaranth – Bread

Summary

Ingredients

• Sourdough approach:
• 150 g amaranth, round
• 1 pinch (s) sugar
• 1 pinch (s) dry yeast
• 150 g sparklin mineral water, approx.

For the dough: (main dough)

• 1 sourdough approach
• 1 tablespoon sugar beet syrup
• 700 ml sparkling mineral water
• 700 g amaranth, round
• 1 allspice, ground
• 2 cardamom, ground
• 2 teaspoons coriander, ground
• 3 teaspoons salt
• 100 g sunflower seeds, whole
• 100 g sesame, oranic, unpeeled, whole
• 100 g flaxseed, whole
• 2 tablespoon oil, (organic sunflower oil) *
• olive oil

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Instructions

1. 30 cm loaf pan with baking paper
2. 1.8 kg baked
3. Preparation of the sourdough mixture:
4. Grind the amaranth into a 720 ml screw-top jar, add 1 pinch of dry yeast and 1 pinch of sugar, mix, then pour in about 150 ml of carbonated mineral water, stir, it should become a thick paste, close the lid and let it ferment at a warm room temperature.
5. Main dough:
6. Put the sourdough mixture in a mixing bowl, rinse the glass with a portion of carbonated mineral water, mix the remaining water and sugar beet syrup and pour everything in.
7. Mix 700 g of amaranth well, 3 teaspoons of salt, 100 g of sunflower seeds, 100 g of organic sesame seeds, 100 g of flax seeds, 1 allspice and 2 cardamom with mixed and add, finally stir in organic sunflower oil *.
8. Pour into a 30 cm baking pan lined with parchment paper and smooth out.
9. Cover with a damp linen cloth and leave to rise at a warm room temperature (if the surface of the dough cracks, you can start baking slowly).
10. Bake in the cold oven and at 150 ° C hot air for about 120 minutes, brush the needle test, surface with olive oil, leave in the baking pan for about 15 minutes, slide onto a wire rack and let it cool down completely - it is very moist without clammy be. Remove the baking paper, turn the bread over and cut it open with a saw knife.
11. Note:
12. The sugar beet syrup gives the bread a healthy brown color and also gives it a good taste.
13. * With the oil in the dough you can cut the bread after it has cooled down, should you leave out or forget about oil, let the bread rest for a good 24 hours, otherwise it will stick to the knife.
14. Own recipe