Amaranth Millet Spelled Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g amaranth, (rains)
- 50 g millet, (rains)
- 450 ml water
- 0.5 ½ teaspoon, leveled salt
- 250 g spelled flour, T 1050
- 100 g spelled flour, T 812 or 630
- 10 g salt
- 150 ml water or buttermilk *
- 1 cube yeast, fresh
- 2 tablespoon water, lukewarm
- 1 teaspoon honey or sugar
- Millet flakes and amaranth for sprinkling
Print Recipe
Pin Recipe Instructions
- Roast the amaranth and millet over medium heat until they smell and crackle (approx. 5 min.). Deglaze with 450 ml water, season with salt and simmer gently for 20 minutes over low heat. Stir a few times and let the mixture cool down lukewarm.
- In the meantime, stir the yeast with 2 tablespoons of water and honey / sugar until smooth and let stand for 15 minutes.
- Knead all ingredients with a food processor for at least 5 minutes to form a smooth, soft dough. Put the dough in a greased loaf pan (30 x 12 cm). Brush the surface with water and sprinkle with millet flakes and amaranth. Cover and let rise for 45 minutes.
- Bake in the preheated oven at O / U 250 ° on the second shelf from the bottom for 10 minutes, switch the temperature down to 200 ° and bake for another 25-30 minutes (20 minutes are enough for me).
- * If you take buttermilk, the crumb becomes larger-pored and has a slightly milder taste (photo 1).
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