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Amaranth sourdough bread
Baked goods

Amaranth sourdough bread

300 min4 serv.21 февр. 2026 г.

Description

Homemade baked goods for tea. The special feature of this bread is not only the use of three types of wheat flour, but also the addition of amaranth flour—either amaranth semolina or regular flour made from amaranth seeds. Thanks to this ingredient, the bread turns out more aromatic than usual. The wheat sourdough starter, which forms the basis of the dough, makes the finished bread healthier than yeast-based bread, without compromising on taste. The ingredients listed in the recipe yield two loaves of delicious bread, so feel free to invite your family to enjoy this fragrant treat. Serve it cooled down or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the starter. Place the starter culture into a bowl, add water and mix thoroughly. Add flour and mix. Cover the bowl with plastic wrap and let it sit at room temperature for 8 hours.

  2. 2

    Step 2

    Step 2

    Add the starter and water to the bowl of a mixer and mix well. Add all the sifted flour and knead for 1 minute at low speed, then turn off the mixer and let the dough rest for 30-40 minutes.

  3. 3

    Step 3

    Step 3

    Add salt and knead the dough on the second speed for 5 minutes. Shape the dough into a ball, place it into a bowl previously greased with vegetable oil, cover with plastic wrap, and let it rest at room temperature for 1 hour.

  4. 4

    Step 4

    Step 4

    Then stretch one edge of the dough and fold it towards the center. Repeat with all edges of the dough. Shape the dough into a round and let it rest under plastic wrap for another hour. Repeat the folding process again, shape the dough into a round and leave it under plastic wrap for an hour.

  5. 5

    Step 5

    Step 5

    Place the dough on a floured work surface. Shape it into a round and cover with a bowl for 15 minutes. Divide the dough into two parts. Round each part and shape into a loaf.

  6. 6

    Step 6

    Step 6

    Place the loaf into the proofing basket seam side up and dust with flour. Cover with plastic wrap and let rest for 1 hour. Carefully transfer the bread onto a peel, brush off excess flour with a pastry brush, and make several deep slashes.

  7. 7

    Step 7

    Step 7

    Spray the bread with water. Preheat the oven and baking stone to 200 degrees and bake the bread for 40-45 minutes. Cool the bread on a wire rack.