Amaranth bread in a bread maker
Description
Amaranth flour does not contain gluten, so baking bread from this flour alone is practically impossible. Amaranth flour is usually mixed with some other flour. In the proposed version, wheat flour is used. The flour ratio is 1:4, that is, 1 part amaranth and 4 parts wheat. During kneading, the dough turns out very sticky, so the wheat flour should be added in large portions. The finished bread has a beautiful grayish tint and a flavor with a slight sour note. This kind of bread fills you up very quickly. Take note of this recipe. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour warm water into the bread machine bucket. Add amaranth flour, yeast, and sugar.
- 3
Step 3
Stir and leave on the counter for 15 minutes under a towel.
- 4
Step 4
After the time has elapsed, place the bucket into the bread maker. Add the wheat flour (2/3 of the specified amount), vegetable oil, and salt. Select the "Basic" mode, time 3 hours 40 minutes. Turn it on and monitor the kneading.
- 5
Step 5
Gradually add the remaining wheat flour. Once a fairly dense lump forms, you no longer need to add flour. Since wheat flour varies, you may need more or less of it, so use the formation of a dough lump as your guide. As soon as it forms, close the bread maker lid and wait for the cycle to finish.
- 6
Step 6
After the bread has finished baking, remove it from the bucket, wrap it in a towel, and let it rest for 5–6 hours. After that, it can be served.
- 7
Step 7
The pastry is ready. Serve with tea.