Amaranth + Rice Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 tablespoon margarine
- 250 g amaranth, round +
- 250 g brown rice, medium rain, round +
- 1 bag baking powder, (tartar baking powder, 7 g)
- 1 teaspoon caraway seeds, ground
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ sea salt
- 1 pinch (s) cane sugar
- 500 ml sparkling mineral water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 220-230 °, because a lot of heat goes up when you open it.
- Melt margarine, cool.
- Mix dry ingredients, add melted margarine + stir well, then add 500 ml carbonated mineral water + mix well, leave.
- Pour into a 24 cm rectangular cake pan lined with baking paper.
- Baked it on the middle rack (2nd from the bottom).
- Bake for 15 minutes at 200 degrees until a crust is formed, top + bottom heat, then bake for another 50 - 60 minutes at 160 degrees.
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