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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.