Summary

Ingredients

• 100 g amaranth
• 50 g sesame seeds
• 350 ml water
• 100 g amaranth, finely round
• 400 g spelled flour, T 1050
• 150 g spelled flour, T 812 or 630
• 20 g yeast, fresh
• 0.5 teaspoon ½ sugar or 1 honey
• 100 ml water, lukewarm
• 20 g salt
• 150 ml buttermilk, (not cold)

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Instructions

1. Roast the amaranth and sesame seeds over a medium heat for 5 minutes until they start to smell and crackle. Deglaze with the water and cover and leave to soak on the lowest setting for 25 minutes. Then let it cool down and loosen it up a little with a fork.
2. Mix the yeast with sugar / honey and water and let stand for 30 minutes.
3. Mix the amaranth flour, spelled flour and salt in a bowl, make a well in the center. Pour the yeast liquid into the well and mix with a little flour. Cover the pre-dough and let rise in a warm place for 15 minutes.
4. Then stir in the buttermilk and the cooked amaranth and slowly knead for at least 5 minutes with the food processor. The dough should be soft and elastic. Knead again vigorously by hand and shape into a ball.
5. Sprinkle a round proofing basket thickly with flour and cover with the dough and let rise for 30 minutes. Then place on a baking sheet lined with baking paper and let rise for 10 minutes. Make several cuts to the side and bake in the preheated oven at O / U 250 ° on the second shelf from the bottom for 10 minutes, turn the stove down to 200 ° and bake for another 25-30 minutes (do a tapping test).
6. The bread weighs 1,240 g