Amaranth Quinoa Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g amaranth
- 50 g quinoa
- 300 ml water
- 100 ml soy milk (soy drink), oat or rice
- 0.5 ½ teaspoon, leveled salt
- 200 g rye flour, T 997
- 250 g spelled flour, T 1050
- 1 pinch (s) sugar
- 1 cube yeast
- 200 ml spelled drink (possibly soy, oat, rice)
- 10 g salt
- 1 teaspoon, leveled coriander, ground
- 0.5 ½ teaspoon, leveled caraway seeds, ground
- spelled flakes, linseed for sprinkling
Print Recipe
Pin Recipe Instructions
- Roast the amaranth and quinoa over medium heat until they are fragrant. Bring to the boil with water and milk, season with salt and simmer gently for approx. 25 minutes. Stir a few times and let the mixture cool down lukewarm.
- In the meantime, heat the spelled drink with a pinch of sugar and stir the yeast until smooth. Knead all ingredients slowly with a food processor for at least 5 minutes on a low level and then briefly on the highest level. Cover and let the dough rise in a warm place for 30 minutes. Then put in a greased loaf pan.
- Brush the surface with water, sprinkle with linseed and spelled flakes and press lightly. Leave covered for another 45 minutes.
- Bake in the preheated oven at O / U 230 ° on the second rack from the bottom for 35 - 40 minutes (30 minutes are enough for me - do a tapping test if necessary).
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