Summary

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

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).