Автор - | 08.03.2019

In recent years, our country has literally been overwhelmed with a huge amount of typically American products. Quite recently, the use of quinoa — seeds that are of purely American origin — has come into vogue. And amaranth was considered no more than a weed for quite a long time, and only recently it has been more and more often eaten. Correct solution! After all, such a number of vitamins, microelements and other useful substances are not found in almost any other plant.

Let’s talk specifically about amaranth flour.

What makes her interesting?

At least that is absolutely gluten free. Moreover, it just has a huge amount of protein – about 16% – and a lot of vitamins. Also amaranth flour has an antioxidant effect.

If you compare this type of flour with rye, wheat or buckwheat, amaranth will undoubtedly benefit in many ways. For example, it contains much more fiber and protein, vitamins E and B. In addition, it contains potassium, calcium, manganese, magnesium, selenium and zinc.

Enviable composition, agree? And what is good – this amazing composition transfers all its useful properties to bread baked from amaranth flour. Never heard of it? Do you think this is some kind of new-fashioned novelty that came from abroad? Not at all. Historians believe that amaranth bread was the basis of the diet of the Incas and Aztecs more than 7,000 years ago. And in Russia, he appeared in pre-Petrine times.

As mentioned earlier, in the amaranth flour there is absolutely no gluten, that is, gluten. This suggests that baking only amaranth flour will not come out, so it is always mixed with wheat flour. There are basic proportions: 1 part of amaranth flour and 3-5 parts of wheat flour. Of course, you can try to increase the proportion of the product from amaranth, but, unfortunately, it often hurts the quality of baking.

Consider a few recipes for making amazingly healthy and tasty amaranth bread.

Amaranth Bread (basic recipe)


  • amaranth flour – 200 grams;
  • wheat flour – 400 grams;
  • water – 350 ml;
  • yeast – 15 grams;
  • sugar – 1 tablespoon;
  • salt – pinch;
  • olive oil – 25 grams.


Check that the water is at room temperature, the yeast is fresh. Otherwise, you can spoil the recipe.

Dissolve yeast with sugar, 1/3 part wheat flour and half water. Leave the resulting mixture warm for about 10-15 minutes – so the yeast will begin its work. After that time, add the remaining wheat flour, amaranth flour and knead the dough, adding the remaining water in small portions. Prepare to knead the dough for at least 10-15 minutes. At the very end of the process, add the butter and salt.

The dough should turn out pretty “fluid.” Lightly powder the mass with flour and leave it alone for about 2 hours so that the dough will increase at least 2 times in volume.

Cover the baking sheet with parchment or special paper. Divide the dough into 2 equal parts. From each roll a long loaf and twist it several times. Of course, you can skip this step and leave the loaf just smooth – this will not affect the taste of future bread. After forming the loaf, let it go for another 40 minutes.

Now you need to heat the oven to 200 degrees and put bread in it for about 20-25 minutes. Check its readiness is very simple: knock on the bottom – if the sound is deaf, the bread is ready.

Let the loaf cool completely and enjoy the taste. And his taste is just amazing! And you definitely want to repeat this recipe.

Amaranth bread with sesame


  • amaranth flour – 50 grams;
  • wheat flour – 370 grams;
  • water – 300 ml;
  • vegetable oil (you can take amaranth) – 2 tablespoons;
  • honey – 1 tablespoon;
  • sesame – 1 tablespoon;
  • yeast – 1.5 tsp;
  • salt – a pinch.


Start by sifting flour. This will enrich it with oxygen and help the dough rise better. Now in a large bowl, mix all the dry ingredients and gradually pour water into them. Mix thoroughly and add oil. Knead the dough. At this stage you will have to try hard, but the result will not disappoint you.

Next, remove the finished dough in a warm place. Check that next to the future bread does not “go draft” – it will not allow him to rise. Let it lie for at least 40-60 minutes. After this time, divide the dough into loaves of the desired size.

Lubricate the baking dish with vegetable oil and place the bread on it. Let stand for half an hour.

Preheat the oven to 220 degrees. Send baked loaves for about 30-40 minutes. It remains to let the bread cool and for this it is better to wrap it in a towel.

Amaranth bread with oatmeal


  • amaranth flour – 200 grams;
  • oatmeal – 200 grams;
  • wheat flour – 600 grams;
  • yeast – 1 pack;
  • sugar – 50 grams;
  • salt – 2 teaspoons;
  • boiling water – 0.5 liters.


Dissolve sugar in boiling water. Mix oatmeal and amaranth flour separately. Combine the water and flour and set aside until the mixture is completely cool.

Dissolve the yeast in water, in a large container, combine them with the cooled flour mixture. Mix thoroughly. Now carefully pour the wheat flour into the bowl and knead the dough. Will have to knead until such time as you get a homogeneous mass.

Divide the dough into 2 identical pieces and place on a baking sheet. Of course, it must first be lubricated with vegetable oil. Wait until the loaves do not increase in its volume at least 2 times. Next, lower them and let rise again.

Bake bread in the oven at 200 degrees for about 1 hour.

Very interesting recipe. Bread on it turns out not less useful and tasty, than usually. True, it does not fit all dishes, but it can always be used as a basis for sandwiches.

Sourdough Amaranth Bread

In the process of making this variant of bread, you will learn how to create amaranth sourdough for bakery products, which raises the dough no worse than the usual yeast.


For the leaven:

  • rice flour – 150 grams;
  • amaranth flour – 50 grams;
  • lemon juice – 1 tsp;
  • sugar – 1 tsp;
  • carbonated mineral water.

For bread:

  • yeast – 200 grams;
  • brown rice flour – 150 grams;
  • buckwheat flour – 100 grams;
  • corn flour – 100 grams;
  • amaranth flour – 100 grams;
  • oatmeal – 30 grams;
  • flax seeds – 1 tablespoon;
  • boiling water – 150 ml;
  • sparkling water – 200 ml;
  • salt – 1 tsp;
  • honey – 1 tablespoon;
  • sunflower seeds or sesame – 2 handfuls;
  • egg white – 1 piece.


Mix the amaranth and rice flour. Scald one-liter jar with boiling water – in it we will prepare the starter. To do this, pour into the container 50 grams of the flour mixture and 50 ml of soda. Add sugar and lemon juice to the jar, mix everything thoroughly.

Now you need to cover this jar with a cloth, put in a warm place and do not touch the whole night. In the morning, add another 50 ml of water to the container and mix the remaining flour mixture.

Then again we cover the can with a cloth and leave it for another three days to insist. Only after this amount of time, the leaven will be fully prepared and it will be possible to proceed to the direct preparation of amaranth bread.

To do this, mix the above ingredients in the right quantity and knead a homogeneous dough. It remains to cover the baking sheet with parchment and put dough on it. Cover all with a towel and send in heat for 5-6 hours. At the end of this time, grease the loaf with whipped proteins and sprinkle lightly with selected seeds.

It is necessary to bake such unusual bread only 60 minutes at a temperature of 180 degrees.

Probably, it seemed to you that simple bread is not worth so much effort? Simple may not be worth it, but amaranth is definitely worth it. After all, amaranth bread is an extremely nutritious and very useful basis of the diet. Amazing nutty taste, a huge amount of protein, vitamins and other useful components makes amaranth bread many times more useful than our usual rye or wheat loaves.

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