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
Amaranth Millet Spelled Bread
Amaranth Millet Spelled Bread

Instructions

  1. 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.
  2. In the meantime, stir the yeast with 2 tablespoons of water and honey / sugar until smooth and let stand for 15 minutes.
  3. 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.
  4. 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).
  5. * If you take buttermilk, the crumb becomes larger-pored and has a slightly milder taste (photo 1).

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