Wheat-amaranth bread
Description
This recipe won't take much time. Most baked goods are hard to call healthy, but this recipe is an exception. Bread made with wheat sourdough and amaranth flour cannot be harmful—in fact, it's said to have healing properties. Thanks to amaranth flour, the bread has a delicate nutty aroma and flavor. This bread is perfect as a quick snack, especially when topped with a little butter or vegetable pâté—it turns out delicious. It's best to prepare the sourdough starter in advance so you're always ready to bake tasty bread. Serve cooled or slightly warm.
Instructions
- 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
Step 2
In the bowl of a dough mixer, add the sifted wheat flour and amaranth seed flour. Add the amaranth seeds, salt, and granulated sugar. Mix well.
- 3
Step 3
Add the starter diluted with water and olive oil. Knead the dough in a mixer for 5-6 minutes at medium speed. Place the dough into a bowl greased with vegetable oil and shape it into a ball.
- 4
Step 4
Turn smooth side up, cover with plastic wrap, and let rest at room temperature for 3-4 hours. Place the dough onto a floured work surface. Shape into a round and let rest for 10 minutes.
- 5
Step 5
Gently flatten the dough into a disc and roll it into a tight log, sealing the seam each time. Transfer the dough to a greased loaf pan, shape it to fit the pan, and cover with plastic wrap.
- 6
Step 6
Leave at room temperature until the dough doubles in volume. Spray the dough with water. Bake in a preheated oven at 200 degrees for 45–60 minutes. Cool the bread completely on a wire rack.