Amaranth can be added to any recipe for baking. Be it sweet bread or plain bread. A good option to diversify pastries and improve its taste is to add a little fried amaranth grains to the dough.
If you want to use exactly amaranth flour for baking bread, then it needs to be combined with other types of flour. This is due to the fact that gluten is absent in amaranth flour and has binding properties.
Often the proportions when mixing flour is 1 part amaranth and 2 or 3 parts wheat, rye or any other. You can buy amaranth flour in a special section of our site.
We have prepared for you three unusual recipes for making bread using amaranth flour. We are sure that they will like you with their originality, and the bread itself will delight you with unique taste properties.
Eating amaranth bread will allow you to make your daily diet more useful. After all, amaranth flour is a storehouse of nutrients, trace elements and vitamins. In addition, amaranth bread, despite the presence of ordinary flour, can even be considered dietary.
Recipe first amaranth banana bread
To make it, you will need the following ingredients:
- 150 grams of wheat flour;
- 80 g of amaranth flour;
- 1 teaspoon baking powder (baking powder);
- 1/2 tsp salts;
- 3 very ripe bananas;
- 2 chicken eggs;
- 80 g low-fat natural yogurt;
- 2 tablespoons of vegetable oil, and a little more for greasing the pan;
- 170 g sugar;
- 80-100 g of chopped walnuts;
- some water.
Optionally, to give your bread special organoleptic properties, you can add:
- 1 teaspoon cinnamon;
- 1 tsp vanilla powder;
- chocolate chips.
In a bowl, mix wheat flour, amaranth flour, baking powder, and salt. In a separate bowl you need to mash bananas with a fork and add eggs, yogurt, butter and sugar, mix well. Add the banana mixture to the flour mixture and mix well, gradually adding 2/3 of the chopped walnuts. Add some water if necessary.
Put the dough in a greased form, sprinkle the remaining walnuts on top and bake for about 1 hour until golden brown. The oven must be preheated to 170 ° C.
Gluten-free bread from amaranth, buckwheat and corn
A great option for bread for those who suffer from diseases such as celiac disease. For its preparation you will need the following ingredients:
- 100 grams of buckwheat flour;
- 200 g of amaranth flour;
- 200 g of corn flour;
- 1 packet of baking powder (of course, without wheat starch);
- 10 g chopped ginger;
- 1-2 teaspoons of salt;
- 1 tsp Sahara;
- 2 eggs;
- 2-3 tablespoons of flaxseed;
- 400 ml of carbonated mineral water;
- 3 tablespoons of sunflower oil or olive oil;
- 1 tablespoon of white balsamic vinegar or apple cider vinegar.
First mix the dry ingredients, and then mix them with water, vinegar, oil, and eggs – knead for a few minutes until the dough forms. Grease the form of butter and put the dough in it.
Bake the bread at a temperature of 160 ° C for a little over an hour, about 15 minutes before the end of baking, brush with olive oil, which will give the bread a pleasant crunchy crust.
Amaranth bread with rye flour and sourdough
This bread is considered to be fitness bread. That is, it is ideal for those who like to play sports. And although its preparation will take a relatively long time, but you will get a really tasty and healthy product. To make it, you will need the following ingredients:
- 30 g of amaranth (leave to swell in 85 g of water for about 45-60 minutes);
- 2 tablespoons raw sourdough (homemade or ready-made sourdough);
- 100 g of cereals;
- 100 g of rye flour;
- 150 ml of warm water;
- 1/2 cube of fresh yeast;
- 1.5 teaspoons of salt;
- 1.5 tsp thyme leaves or spices;
- 5 black peppercorns;
- 1 spoon of honey
- 1 tablespoon of flax;
- 1 tbsp. sesame;
- 50 grams of wheat flour for mixing;
- Vegetable oil for lubrication form.
Firstly, rye and muesli are filled with warm water and stand for swelling for about six hours.
After about 5 hours, mix the leaven with amaranth and let stand for about 60 minutes.
Stir in the yeast, honey and spices, salt and, after a little stirring, add the starter / amaranth mixture and 150 ml of water (also warm) and knead the mixture until wet. Put it in the fridge.
The next day, the dough is again kneaded before baking (with fine flour) with the addition of 2/3 sesame and flaxseed. Let the dough stand for 2-3 hours at room temperature!
Then put the dough in a baking dish, sprinkle the remaining seeds on the bread and lightly press them down.
You need to bake bread in a preheated oven at 220 degrees for 30 minutes, and then at 180 degrees for another 30 minutes, each time adding 1 cup of water to the oven.