Best 4 Amaranth Sunflower Spelt Bread Recipes

PERFECT SPELT BREAD

Steps:

• Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens.
• Stir in the butter and salt and 3 cups of flour. Stir vigorously with a wooden spoon.
• Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface.
• Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic. Do not overknead!
• Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk. (I find that sometimes it only takes an hour, make sure to check!).
• Grease two 8 1/2" x 4 1/2" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan.
• Cover and let rise in a warm draft-free spot for about 1 hour or until the dough has risen to the top of the pans. (Again, I find that it seems to take less time than listed here.).
• Preheat the oven to 350°F.
• Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

MULTI-GRAIN SPELT BREAD

Steps:

• 1. Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
• 2. While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
• 3. When done, set the cooked grains aside in a bowl to cool.
• 4. In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
• 5. Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
• 6. Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
• 7. Be gentle with this, don't over mix it will just make it tough.
• 8. Pour the batter into your 8x4 loaf pan and smooth the top.
• 9. Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
• 10. Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
• 11. Enjoy!

EINKORN & AMARANTH PORRIDGE SOURDOUGH BREAD

Steps:

• Porridge
• In a small saucepan, bring the water and amaranth grain to a rapid boil on your smallest burner.
• Lower the heat to simmer, cover the pan, and set a timer for 20 minutes.
• After 20 minutes, turn off the heat, but leave the lid on for an additional 10 minutes. Your amaranth will be cooked, with minimal excess water, and not sticking to the pan.
• Bread
• Mix the flour and water until incorporated and let it sit for 1-2 hours.
• Add the leaven and salt to the dough and let it rest about 40 minutes.
• After the rest, stretch and fold the dough 4-6 times every 20-30 minutes, incorporating the amaranth porridge during the second stretch and fold. I use a wet dough scraper and my hand to pull the dough up and over on all four sides of the bowl twice around. By the fourth stretch and fold, the dough will feel quite wet. Do two more (six in total) rounds of stretching and folding if you have the time, as this will help strengthen the gluten.
• Let the dough ferment for a total of 8-12 hours (since adding the leaven), depending on room temperature. My dough fermented 10 hours at 69 F.
• Scrape the dough out onto a well-floured counter. Flour the top of the dough, then stretch it and fold it in thirds and then in half. Let it rest 15-20 minutes while you prepare your basket with rice flour and amaranth.
• Re-flour your counter, flip the dough onto the floured counter and shape it into a boule.
• Place the boule into the banneton seam-side down, cover and let it proof for 60-90 minutes, preheating the oven for 30 minutes before the proofing time is finished. My dough proofed 75 minutes at 69 F. (A different version went 60 minutes at 75 F.)
• The dough will be floppy during the transfer to your cooking vessel, but if you used rice flour, it should not stick to the basket. Score rather than relying on the seams as they have likely sealed.
• Bake:
• Covered for 20 minutes at 500 F
• Covered for 10 minutes at 450 F
• Uncovered for 10-15 minutes at 450 F
• The internal temperature should be at least 205 F.

AMARANTH-SUNFLOWER-SPELT BREAD

Steps:

• Place 1 cup water and 1/4 teaspoon sea salt in a 1-quart saucepan and bring to a boil.
• Add amaranth, lower flame, and cover. Simmer for 45 minutes or until water is absorbed.
• Preheat oven to 350°F
• Spread the sunflower seeds on a baking sheet and toast for 8 to 10 minutes. Remove from the oven and allow to cool.
• Whisk together the flour, cornmeal, baking powder, baking soda, 1/2 cup of the toasted sunflower seeds, and remaining sea salt in a medium-size mixing bowl.
• In a separate bowl, whisk together the soy milk, amaranth, olive oil, apple cider vinegar, and maple syrup.
• Combine the wet and dry ingredients. Mix thoroughly, but do not overmix. Batter will be thick but pourable.
• Lightly oil (or pan-spray) a 9- or 10-inch pie pan.
• Pour in the batter and sprinkle with the remaining 1/4 cup of sunflower seeds.
• Bake for 45 minutes or until a toothpick comes out clean.