Take the yeast out of the refrigerator so that it can reach room temperature.
Bring the amaranth with the 450 ml water to the boil, simmer on the lowest flame for 25-30 minutes. Warning: stir again and again for the last few minutes, the mixture tends to burn towards the end of the cooking time. Then pull on the switched-off hotplate for another ten minutes and then let it cool down to lukewarm,
Preparation of the yeast dough:
Mix the flours, crumble in the yeast, add salt, sugar and the lukewarm amaranth mixture as well as approx. 60 ml lukewarm water and prepare a yeast dough in the food processor or by hand. Most of the time, the amount of water given is sufficient, depending on the nature of the flour, otherwise a little more water (approx. 10 ml) is added after a few minutes.
Cover the yeast dough with foil or a plate and let rise in a moderately warm place for about an hour. During this time, the dough should roughly double its volume.
Then place the dough on the floured work surface, work it through briefly, divide into 8 roughly equal pieces and let them relax for a few minutes. Then shape them into rolls, pinch them together at both ends and flatten them a little. Place on a prepared baking sheet and sieve with cornstarch.
Preheat the oven in good time to 250 ° O / U, heat up an old baking sheet as well.
Let the dough pieces rise for 30 minutes, then cut into the length approx. 1/2 cm deep with a saw knife, avoiding the tips, so do not cut over the entire length (do not press, just cut!) And put immediately into the hot tube, Pour a cup of hot water into the heated baking sheet and quickly close the door. After 10 minutes let off steam and a little heat. To do this, open the oven door briefly and wide and then close it again. Turn the oven back to 180-190 ° and bake the rolls in another 20 minutes.
Instead of the rolls you can also use the dough to prepare three bread sticks, the second baking time is then 30 minutes.
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