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.
Main dough:
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.
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 *.
Pour into a 30 cm baking pan lined with parchment paper and smooth out.
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).
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.
Note:
The sugar beet syrup gives the bread a healthy brown color and also gives it a good taste.
* 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.