Cooking process
Now everyone is eating properly, so the diet includes useful food, including useful flour.
Amaranth flour I discovered for myself a couple of years ago and also decided to keep up with the followers of proper nutrition 🙂 There are many recipes using this flour: sweet pastries, bread. I bake bread from amaranth flour.
It does not contain gluten, that is, gluten, for this reason it is not possible to bake bread on only one amaranth flour. Must be mixed with wheat! As a rule, the proportions are: 1 part of amaranth flour and 3-4 parts of wheat flour.
With what flour to bake bread (top grade, first, second or wheat flour), it’s up to you to bake bread. I used wheat whole grain.
In the photo you see amaranth flour. It is gray in color.
Bake bread will be a sponge way.
If you replace milk with water in the same proportion, you can bake such bread in fasting.
For the preparation of amaranth bread with whole-grain flour we will prepare the products according to the list.
In a bowl of a mixer (or a bowl) we pour amaranth flour, we will add yeast and milk.
Stir well so that there are no lumps.
Cover with a film and leave in a warm place for 20-30 minutes.
This is how the opara will look after the allotted time.
Add salt, sugar, sunflower oil. Then, pouring wheat whole-grain flour, knead the soft elastic dough.
Spread it in a bowl, oiled. Cover the film and send it to a warm place for 1-1.5 hours with a wake in 40-50 minutes.
This will be a bug after 40 minutes.
We knead it and again put it into a bowl for further proofing.
This will look like dough after 1-1,5 hours.
After the required time, we knead the dough, form bread.
I have here such a rasstochnaya basket, it raises the bread before baking.
If you do not have such a device, then simply form the loaf you need: a loaf, round bread, or a molded loaf. If it is a loaf or round bread, lay it on a baking sheet covered with parchment, and in this form, dissolve before baking, covering with a towel.
If it is a molded bread, the form should be oiled, put the workpiece in it, cover it with a towel and leave it in a mold. In it, and then you will bake.
Whichever you have, we cover it with a towel and leave it in a warm place for 30-40 minutes.
This is how the dough grew 40 minutes later.
Spread the workpiece on a baking sheet.
We bake amaranth bread in the oven preheated to 220 degrees for the first 10 minutes with steam (put a bowl of boiling water on the bottom of the oven). Then the temperature is reduced to 180 degrees and we bake the bread for another 30-40 minutes.
Focus on your oven! When tapping on the finished bread, a deaf sound is heard.
Amaranth bread is ready.
Immediately remove from the pan and fully cool on the grate.
Here is a bread with amaranth flour in a cut. It is quite dark, because amaranth flour is dark in itself, plus wheat flour whole grain gives such an effect.
Bon Appetit!
Amaranth bread
We bake amaranth bread with whole wheat flour and milk on dry yeast. Bread has a light nutty flavor.
Ingredients
Flour wheat whole-grain – 350-400 g
Flour amaranth – 100 g
Dry yeast – 5 g
Sugar – 2 tbsp.
Salt – 1 tsp.
Milk – 320 ml
Refined sunflower oil – 20 ml
Cooking process
Now everyone is eating properly, so the diet includes useful food, including useful flour.
Amaranth flour I discovered for myself a couple of years ago and also decided to keep up with the followers of proper nutrition 🙂 There are many recipes using this flour: sweet pastries, bread. I bake bread from amaranth flour.
It does not contain gluten, that is, gluten, for this reason it is not possible to bake bread on only one amaranth flour. Must be mixed with wheat! As a rule, the proportions are: 1 part of amaranth flour and 3-4 parts of wheat flour.
With what flour to bake bread (top grade, first, second or wheat flour), it’s up to you to bake bread. I used wheat whole grain.
In the photo you see amaranth flour. It is gray in color.
Bake bread will be a sponge way.
If you replace milk with water in the same proportion, you can bake such bread in fasting.
For the preparation of amaranth bread with whole-grain flour we will prepare the products according to the list.
In a bowl of a mixer (or a bowl) we pour amaranth flour, we will add yeast and milk.
Stir well so that there are no lumps.
Cover with a film and leave in a warm place for 20-30 minutes.
This is how the opara will look after the allotted time.
Add salt, sugar, sunflower oil. Then, pouring wheat whole-grain flour, knead the soft elastic dough.
Spread it in a bowl, oiled. Cover the film and send it to a warm place for 1-1.5 hours with a wake in 40-50 minutes.
This will be a bug after 40 minutes.
We knead it and again put it into a bowl for further proofing.
This will look like dough after 1-1,5 hours.
After the required time, we knead the dough, form bread.
I have here such a rasstochnaya basket, it raises the bread before baking.
If you do not have such a device, then simply form the loaf you need: a loaf, round bread, or a molded loaf. If it is a loaf or round bread, lay it on a baking sheet covered with parchment, and in this form, dissolve before baking, covering with a towel.
If it is a molded bread, the form should be oiled, put the workpiece in it, cover it with a towel and leave it in a mold. In it, and then you will bake.
Whichever you have, we cover it with a towel and leave it in a warm place for 30-40 minutes.
This is how the dough grew 40 minutes later.
Spread the workpiece on a baking sheet.
We bake amaranth bread in the oven preheated to 220 degrees for the first 10 minutes with steam (put a bowl of boiling water on the bottom of the oven). Then the temperature is reduced to 180 degrees and we bake the bread for another 30-40 minutes.
Focus on your oven! When tapping on the finished bread, a deaf sound is heard.
Amaranth bread is ready.
Immediately remove from the pan and fully cool on the grate.
Here is a bread with amaranth flour in a cut. It is quite dark, because amaranth flour is dark in itself, plus wheat flour whole grain gives such an effect.
Bon Appetit!