Amaranth Flour Bread: Light, Airy, and Delicious

Amazing taste, tender and airy! Thanks to amaranth flour, the bread turns out to have a distinct creamy color and a slightly sour taste. It also makes baked goods more fluffy and airy.
cook time: 3h
Elijah Stroud
Amaranth Flour Bread: Light, Airy, and Delicious

Nutrition Facts (per serving)

266
Calories
5g
Fat
45g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Olive oil 25 ml
Salt (pinch) 2 g
Sugar 1 tbsp
Wheat flour 400 g
Water 300 ml
Dry yeast 12 g
Amaranth flour 200 g

Recipe instructions

Step 1

Step 1
How to bake amaranth bread? Measure out the necessary products. Use premium quality wheat flour.

Step 2

Step 2
Pour 120 g of sifted wheat flour, sugar and yeast into a bowl. Pour in 150 ml of warm water (37-40°C) and stir. Heat the water to a temperature of 37-40°C. If you don’t have a cooking thermometer, then you can easily determine the desired temperature literally by hand: you need to drop a drop of milk on the inside of your wrist. If the feeling is pleasant, not cold or hot, then the temperature is correct.

Step 3

Step 3
Leave the mixture in a warm place for 10-15 minutes until a fluffy cap appears. If after this time the mixture still does not foam, it means the yeast is spoiled and you can’t continue cooking bread with it — it won’t rise.

Step 4

Step 4
Pour the remaining wheat flour and amaranth flour into the dough and knead the dough, gradually adding the remaining warm water. I kneaded it in a special kitchen machine, but you can also use your hands. In any case, you need to knead for at least 7 minutes.

Step 5

Step 5
Finally, add olive oil and salt and continue kneading the dough until smooth.

Step 6

Step 6
The result should be a sticky, slightly flowing dough that sticks strongly to your hands.

Step 7

Step 7
Dust the dough with flour and leave in a warm place for 2 hours. During this time, the dough will increase in volume by 2-3 times.

Step 8

Step 8
Place the risen dough on a floured surface and knead, adding wheat or amaranth flour if necessary. But try not to overfill the dough with flour.

Step 9

Step 9
Divide the dough into two equal parts and form two identical loaves. Or you can transfer the dough into a rectangular baking dish. If the pan is small, you will get two loaves. My mold was long, about 30 cm, so all the dough fit into it.

Step 10

Step 10
Leave the dough to rise for another 40 minutes. If desired, you can make notches on the risen dough with a sharp knife. Place the bread in an oven preheated to 200°C for 30-35 minutes, but still rely on the characteristics of your oven. To ensure that the bread has a soft crumb and a crispy crust, place a baking sheet with water on the bottom of the oven.

Step 11

Step 11
Cool the finished loaf without removing it from the pan. Then cut the bread into pieces and serve. Bon appetit!

Additional rubrics

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