Useful properties of amaranth flour, we described in detail in the article “Amaranth flour: composition, features of the application and useful properties.” After learning about its exceptional composition and health benefits, many housewives want to learn the features of baking with this flour and try to bake bread or biscuits in a bread maker or oven.
Amaranth bread When using amaranth flour in baking, the main advice is to add it only as an additive. For the preparation of bread from it, practically any recipe for wheat pastries is suitable. The optimal dosages of amaranth flour, which are recommended by domestic specialists-technologists of bakery products are as follows:
- 7% roasted and unroasted from seeds or bran, instead of wheat flour of the first grade;
- 2% fried top grade instead of wheat for rich bakery products;
- 15% of fried and meal seed instead of rye peeled for rye-wheat bread.
Foreign researchers say that preserving the usual taste and baking quality and maximally revealing the food benefits of amaranth can be replaced by amaranth wheat flour in a proportion of 20 g / 100 g.
At the same time, in recipes that are popular in the USA, where amaranth has been used in baking for a long time, the amount of this flour can reach 1/3 of its total amount.
The most delicious bread with the addition of amaranth flour is obtained if you make it into a liquid sponge.
Due to its dark color and nutty flavor, amaranth flour is also ideal for spicy or chocolate baking, or chocolate gluten free cookies. It is worth remembering that the more amaranth in the product, the more intense brown will be the output.
Amaranth flour can be stored for up to 6 months in a sealed container in the refrigerator. If you do not store it in the fridge, it may become rancid over time, so it’s worth buying as much as you can in a short period of time.
Who is amaranth baking?
Amaranth flour is an ideal alternative to wheat for those of us who need a gluten-free diet.
It is a very nutritious product, which, moreover, is an excellent source of fiber. Amaranth is one of the few plants that can provide the human body with protein that is not inferior in quality to animal proteins. This makes it indispensable for vegans and vegetarians.
Due to the fact that amaranth contains twice as much calcium as milk, it is also ideal for a dairy-free diet. In addition, it provides the body with iron, potassium, and vitamins A and D.
However, it is worth knowing that amaranth has a high glycemic index of 97 (out of 100), so if you have diabetes or are trying to lose weight, you should consult with your doctor before including it in your diet.
We have already published simple recipes for amaranth bread, but now we bring to your attention interesting variations of sweet and salty pastries with the addition of this wonderful plant.
Quick banana bread
- flour: 2 tbsp. wheat premium, 1 tbsp. wholegrain
- 1 tbsp. boiled amaranth grains at room temperature
- ½ tbsp. chopped walnuts
- 1 cup of mashed ripe bananas (3 pcs.)
- ½ tbsp. honey
- 2 eggs
- 3 tbsp. l butter (melted)
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- vegetable oil
Mix wheat flour, baking powder and nuts in a large bowl.
Beat bananas, honey, eggs, butter and vanilla together in a medium bowl. Add amaranth and mix well.
Pour liquid ingredients into dry. Stir until mass is smooth.
Preheat oven to 180 ° C. Grease the form with vegetable oil and put the dough into it.
Bake for about an hour until the toothpick inserted in the center is pulled out almost clean. This bread is quite moist, so do not overdo it with baking time.
Cool in the form for about 10 minutes. Then take out the bread and leave to cool on the wire rack.
- flour: 100 g amaranth, 100 g wheat
- 100 g of vegetable oil
- 3 bananas (mashed potatoes)
- 50 g sugar
- 2 eggs
- 50 g of nuts
- baking powder / soda
- vanillin, other spices
Mix flour, baking powder, vanilla or other spices in one bowl, and beat eggs with sugar in another.
Add scrambled eggs to dry ingredients, pour in sunflower or olive oil, mix, add bananas.
The dough should come out thick and dense. Add and evenly distribute the nuts. Lay out the form, pre-lubricated with oil.
Bake for 35-40 minutes. at a temperature of 180 ° C. Readiness can be checked with a toothpick when the cake is browned.
Bread with parmesan cheese and dried tomatoes in a bread maker
Amaranth bread with parmesan cheese and dried tomatoes in a bread maker
- flour: 2 1/2 tbsp. bakery, 1/2 Art. amaranth
- 1 tbsp. water
- 2 tbsp. l olive oil
- 2 tbsp. l white sugar
- 2 tbsp. l milk powder
- 1 tsp. lemon juice
- 1 tsp. salt
- 1/4 Art. grated parmesan cheese
- 2 tbsp. l sliced dried tomatoes
- 1 tsp. dry yeast
- 1/2 tsp ground black pepper
- 1 tsp. dried basil (to taste)
Place all the products in the bread maker in the order shown.
Bake according to instructions for baking bread.
Snacks for snacking
- 3 tbsp. dry amaranth grain
- 6 tbsp. water
- olive or coconut oil
- pepper, sea salt, dried or fresh herbs to taste
In a large saucepan, bring water and amaranth to a boil. Add spices.
Simmer for 30 minutes. Stir occasionally.
Cool completely (over an hour).
Cover the flat shape with parchment and smear it with vegetable oil.
Spread the porridge in a thin even layer on the parchment. Sprinkle with sea salt and pepper to taste.
Dry the cakes at a temperature of 40-45 ° C for approximately 10 hours.
If you want to get more crispy cakes, you can slightly increase the temperature and drying time.
Let the cakes cool and cut into pieces.
Honey and Nut Bread
- flour: 3 3/4 tbsp. Bakery, 1 tbsp. amaranth
- 1 3/4 tbsp. water at room temperature
- 1 1/2 Art. chopped walnuts
- 1/4 Art. honey
- 2 tsp. salt
- 1/2 tsp dry yeast
- 1/4 Art. vegetable oil
Mix all ingredients except nuts in a large bowl and knead well.
Add nuts and knead again.
Cover the bowl. Leave the dough at room temperature overnight (at least 8 hours).
Lightly grease with a vegetable lid.
Form a loaf of dough to fit.
Put the dough into a smooth side up. Cover the form with a lid or towel. Leave at room temperature until the dough rises and fills the form somewhere around ¾ (about an hour).
Place the mold in a cold oven. Cover with a lid or, if there is no lid, with a piece of oiled parchment. Set the temperature to 230 ° C.
Bake 45-55 min. Remove the lid and bake for another 5-10 minutes, until the bread becomes dark brown.
Remove from oven and cool on a wire rack.
- 2 tbsp. amaranth flour
- 1 tbsp. seeds (flax, sesame or others to taste)
- 3 eggs
- 1 tbsp. l water
- 1 tsp. salt
- 3 tbsp. l olive oil
- coarse salt
Mix all foods except coarse salt in a bowl. Knead until a loose dough forms.
Place a piece of parchment paper on the table, place half the dough on it and cover with another piece of parchment. Roll the dough into a rectangle about 0.3 cm thick. Remove the top sheet of parchment and cut squares with a side of 3 cm.
Preheat oven to 350 ° C.
Sprinkle coarsely chopped crackers and place them together with the bottom piece of parchment into the mold. Bake for 15-20 minutes. During baking, turn the crackers once.
Repeat with the remaining dough.
Cook with love and be healthy!