Best 3 Amaranth Soda Bread Recipes

AMARANTH SODA BREAD

Steps:

• Preheat oven to 400F.
• Combine water and vitamin C crystals; stir and let dissolve.
• In a large mixing bowl, combine 2-1/4 cups of the flour with the starch, salt and ground seeds.
• Whisk together lightly.
• When the crystals are dissolved, add the water and the oil to the flour mixture.
• Mix batter.
• Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet.
• Put the rest of the flour on a bread board or a piece of waxed paper.
• Combine the boiling water and baking soda.
• Stir to dissolve, then add to the dough.
• Stir (the dough will be very stiff).
• When the water disappears, beat hard for 10 strokes.
• Turn the dough onto the floured board or waxed paper.
• Roll the dough to coat it with flour.
• Working quickly, roll, pat, fold and punch for 2-3 minutes.
• The dough will absorb enough flour to handle easily, yet it remains soft.
• Gather dough into a smooth ball and put it on the floured baking sheet.
• Pat into about an 8" round, 1" thick at the edges and mounded slightly in the center.
• Use a sharp knife of razor blade to slash a deep"X" in the top of the dough.
• Pop into oven at once.
• Immediately reduce temperature to 325 degrees.
• Bake 55-65 minutes.
• "Done"may be a little tricky to determine (the toothpick test isn't enough).
• Use a clean oven mitt or paper towels, grab the loaf and crack it open.
• Look deep inside- uncooked dough appears darker in color, so it is easily detected.
• If you see that, put the loaf back in for another 10 minutes.
• Note cooking time for future reference.
• *Although you can make this recipe with as little as 2 Tbs of oil, it tastes better when it contains 4 Tbs (1/4 cup).
• Because there is no fat from egg yolks, the additional oil helps avoid dryness.

SEEDED WHOLE GRAIN SODA BREAD

Steps:

• Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
• Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
• Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
• Do ahead
• Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.

IRISH WHISKEY SODA BREAD WITH IRISH WHISKEY BUTTER

Steps:

• Preheat oven to 375. Oven shelf should be just below the center of oven.
• Grease baking sheet, or use silpat liner, or greased parchment paper.Makes a 7" by 3" high round of bread.
• Soak the raisins in whiskey or water for 30 minutes. If using whiskey, drain and reserve the whiskey.You will have about 3 tblsp left.
• Cut the butter into small slices so that it begins to soften.
• In a large bowl, stir together the flours,sugar,baking soda,and salt.
• With fingertips rub in the butter until the mixture resembles coarse crumbs.
• Stir in the raisins.
• With a wooden spoon,stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
• Empty dough onto counter and knead it lightly about 8 times until smooth but still a little sticky. If it sticks to the counter,use a bench scraper to gather it together. Avoid adding extra flour. Flour hands if absolutely necessary.
• Pat out dough into a 6 inch round and about 1 & 3/4 inches high. If it sticks flour it lightly at this stage.
• Place on baking sheet and score top 1/2" deep from top to bottom and side to side forming a cross.
• Bake the bread for 30 minutes or until an instant read thermometer reads 190 degrees in the middle of loaf.
• Remove from oven and cool on rack covered with towel. Keep warm to serve.
• Irish Whiskey Butter.
• 3 tblsp whiskey.
• 1 tblsp sugar.
• 9 tblsp unsalted butter softened.
• Microwave whiskey and sugar until hot, about 20 seconds. Cool.
• Stir whiskey sugar mixture into softened butter until incorporated. It will be a.
• caramel brown color.
• Store at cool room temp up to 2 days, refrigerated up to 2 weeks.
• This bread freezes well up to 1 month. Reheat at a 300 degree oven for 20 to 30 minutes.