Amaranth Rye Bread
Description
Homemade baked goods for tea. If you think that to make delicious, aromatic, and soft bread you must use wheat flour, take a look at this recipe. It uses amaranth and rye flour in a 1:1 ratio, resulting in a unique yet very pleasant taste and aroma. Not to mention the health benefits of this bread—the combination of sourdough starter, amaranth and rye flour, and the absence of oil in the dough speak for themselves. The aroma of amaranth flour is quite unusual, but it's easy to get used to, especially considering its health benefits. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the starter: mix water with the starter culture, stir well. Add sifted rye flour and mix thoroughly again. Cover with plastic wrap and let sit at room temperature for 8 hours.
- 2
Step 2
2. Dilute the starter with water, add sifted amaranth and rye flour, and salt. Knead the dough – it will be soft and sticky. Cover the dough with plastic wrap and let it sit at room temperature for 2 hours.
- 3
Step 3
3. Place the dough onto a damp working surface and smooth the surface. Transfer the dough into a greased baking pan. With wet hands, firmly press down the dough and tap the pan firmly on the table several times.
- 4
Step 4
4. Let the dough rest under plastic wrap at room temperature for 1 hour. Bake the bread in a preheated oven at 180-200 degrees for 40-45 minutes.
- 5
Step 5
5. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack and cover with a towel until completely cooled.