Wheat bread with amaranth flour

Category: Yeast bread
Wheat bread with amaranth flour

Ingredients

Wheat sourdough 100% 150 g
Wheat flour 1c. 300 g
Whole grain wheat flour 100 g
Amaranth flour 50 g
Water 230 g
Homemade yogurt 70 g
Honey 1h l
Salt 9 g
Corn oil 1 tbsp. l
Pressed yeast 3 g

Cooking method

  • I bought amaranth flour by accident. And since they talk and write a lot about the unique properties of amaranth now, I tried to bake bread with it and the result was satisfied.
  • I put the leaven for the night:
  • 20 g starter culture 100%
  • 80 g wheat flour
  • 80 g of water.
  • After 12 hours at room temperature at 20 ° C, the leaven has tripled.
  • In the morning I sifted and mixed the flour. Stir the yeast with a little warm water, add flour until sour cream, sourdough, honey and knock everything down. Poured the mixture into the combine bowl and mixed with flour at first speed. Left for 20 minutes for autolysis.
  • Kneading within 5 minutes, increasing the speed. Added salt and vegetable oil, kneaded for another 3 minutes until the gluten develops medium.
  • I put the dough on the work surface, folded it and sent it in a bowl to fermentation... In 1 hour and 30 minutes, the dough doubled in volume. I folded the dough once during this time.
  • Divided into two parts. Each rolled into a ball, rest for 15 minutes and formed two loaves.
  • 🔗
  • Proofing 30 minutes without mold on a sheet of baking paper. Then I had to leave and I sent the blanks to the refrigerator for 2 hours. They almost doubled in size in the refrigerator. Gave them warm at room temperature and cut them.
  • 🔗
  • The oven is preheated to 240 ° C. I threw the loaves on the baking stone. Bakery products first 10 minutes with steam. Then I reduced the temperature to 170 ° C and baked on convection until cooked.
  • Held for 20 minutes in the off oven and cooled on the wire rack.
  • The bread has a thin crust, a wonderful crumb with uniform porosity, a pleasant creamy color, with a slight nutty flavor.
  • Wheat bread with amaranth flour
  • Probably, ideally, you should have baked with amaranth oil, but I didn't have time to buy it. It was possible to bake on one sourdough without yeast, but I insured myself and added 3 g of pressed.
  • They say that bread with amaranth flour does not stale for a long time, but I am not sure that I can check it, since it turned out to be an extremely tasty bread with a thin crust, a wonderful crumb with uniform porosity, with a slight nutty flavor.
  • In general, the experiment was a success.

The dish is designed for

2 loaves

Cooking program:

baking in the oven

National cuisine

author's recipe

Note

And a little about amaranth flour.
Amaranth is one of the oldest grain crops on Earth. The homeland of amaranth is Central and South America.
In terms of the content of nutrients, this plant is many times superior to wheat and other traditional cereals. Amaranth strengthens the immune system, inhibits the development of tumors, and normalizes metabolism.
The UN Food Commission called amaranth a crop of the 21st century: the grains of this plant contain a record amount of protein - 14-16%. This protein is rich in the amino acid lysine, just like milk, although the lysine content in other grains is low. Now in many countries of the world, work is underway to study amaranth and develop cosmetic preparations, therapeutic and preventive nutrition on its basis.
Amaranth grains have good milling qualities and taste reminiscent of nutty. Amaranth flour has a high biological value, serves as a rich source of minerals such as calcium, magnesium, phosphorus, vitamins C and PP.It does not contain gluten and therefore can be used in patients with celiac disease (gluten enteropathy).
Scientists of the Kuban State Technological University were engaged in the development of the technology of rye-wheat bread with amaranth flour, as a result of which rye-wheat bread "Saltyk" was created.
The results of laboratory baking tests show that the addition of amaranth flour instead of part of the rye flour improves the quality of the finished product. The specific volume of tin bread increases in comparison with the control by 5%; porosity - by 8.5%; acidity - by 20%; total crumb compressibility - by 18.6%; the content of aromatic substances - by 18%, respectively.
In addition, it is advisable to use amaranth flour to accelerate the ripening of the dough, by intensifying its fermentation and accumulation of organic acids, as well as the content in the additive of a large amount of mineral substances that give an acid reaction.
The most optimal from the point of view of baking properties, rheological properties of the dough and the quality of finished products is the use of amaranth flour protein semi-fat-free up to 10% instead of rye flour.

Vilapo
barbariscka, very nice bread. And I have not even seen such torment here, I will have to take a closer look
Axioma
barbariscka!
🔗

With respect to your skill and thanks for the impeccable author's recipe!
I read and admired with pleasure - thanks!
Omela
Vasilisa, to die for what bread !!!!
Twist
Vasilisawhat a handsome bread! A cut
barbariscka
Vilapo Thanks Lena!! Amaranth is a very unpretentious plant, it can be grown in the country and if not flour, then collect the seeds. They have a lot of useful properties, they can be used when baking bread.

AXIOMA Thank you! I was very pleased to hear this from you.

Omela Oksanchik, there is no need to fall, you will bake many more wonderful breads

Twist Marisha, thanks !!! I am glad that I liked the bread
Vilapo
Quote: barbariscka

Vilapo Thanks Lena!! Amaranth is a very unpretentious plant, it can be grown in the country and if not flour, then collect the seeds. They have a lot of useful properties, they can be used when baking bread.
barbariscka, to try bread with this flour, you still have to look for it. Of course I have a dacha, but where it is, they only sunbathe and bathe;) and they don't grow anything, well, except flowers
barbariscka
Vilapo And in my dacha there were mainly flower beds made of herbs.
But of course, it is better to find flour and try some bread.
Merri
Vasilisa, very beautiful bread! Does amaranth flour feel or is it for originality?
barbariscka
Merri Thank you!! I deliberately did not add any spices to taste the bread. It is a different, different aroma, a different structure ... It is necessary to try, it is difficult to describe.
But it can be seen by its color, with such a nutty shade .. Besides, the fermentation also proceeded faster than usual. This additive is definitely not for originality.
Merri
I'm afraid I won't buy flour like that in my town.
barbariscka
Irina, I was also very surprised when I saw it in the store. Perhaps you will. I would not have paid attention if it had not been heard.
Asya Klyachina
Garden amaranth grows well in the middle lane, like a weed, another thing is that you cannot collect seeds for flour, you need a whole field. Leaves can be added to the salad and dried, so there will be a lot of this good.
barbariscka
Asya Klyachina You are right, amaranth really grows like a weed. Several years ago, I planted him in my dacha .., having read the magazine "Household Economy" ... He grew up quickly, but then I did not get imprinted, he did not arouse much interest in me. Of course, you can't get seeds for flour, but they are also used as a grain additive in bread .. And in Germany, amaranth popcorn is even sold. It is interesting that all the forgotten things now come to us from abroad. It turns out that in Russia they once baked bread from amaranth seeds ...
Merri
Quote: barbariscka

Irina, I was also very surprised when I saw it in the store. Perhaps you will. I would not have paid attention if it had not been heard.
Vasilisa, if he appears, I will not miss, I do not indifferently pass by the bakery counters!
Olga from Voronezh
barbariscka Thanks for the recipe! The bread is great! In both senses.
Accidentally met with amaranth flour (small packages of 500 grams) at a spice stand. There was also amaranth oil. Manufacturer - Voronezh region, Boguchar. Pleasantly surprised. So look at spices too.
barbariscka
Olga from Voronezh Thanks for the information, I'll watch. I have this bread in the oven right now. I tried to make it in a spicy way, I want to compare.
Olga from Voronezh
Quote: barbariscka

... this bread is in the oven right now. I tried to make it in a spicy way, I want to compare.
Today there were no plans to bake wheat bread, loafs with raisins were planned. I took it and added 2 tbsp of amaranth flour. l. Baked in a sponge way. Now I took it out of the oven - everything is in order! My dear doesn't mind if I buy more amaranth flour.
barbariscka! Thank you for the news in bakery!
I hope to bake the bread according to the recipe you proposed soon. This is me about my second attempt at making sourdough.
barbariscka
Olga from Voronezh Thank you, bring out the leaven as soon as possible. My sponge sat down, but here it is my own fault, I added more water, everything is fine in moderation.
Olga from Voronezh
Yes, it seems. Amaranth flour is definitely not the reason. These are my dough loaves. I overexposed them in the oven (I set the temperature higher), and so the crumb is normal.
Wheat bread with amaranth flour
Wheat bread with amaranth flour
barbariscka
Olga from VoronezhLovely bread !! In amaranth I am sure, I know from experience that it even speeds up the proofing.
Olga from Voronezh
Quote: barbariscka

.. I know from experience that it even speeds up the proofing process.
How deep did you cut the loaves? It looks like I slashed, so slashed ... My hand is heavy ...
Olga from Voronezh
Here we are!

Wheat bread with amaranth flour

Wheat bread with amaranth flour

I cooked with a brand new sourdough, with my own wheat flour ground on a coffee grinder. There is only one substitution - there is no homemade yogurt, in its role were the remnants of sour cream.
The incision is only tomorrow or later.
Thanks for the recipe!
barbariscka
Olga from VoronezhCongratulations on the leaven, bakes for health! The bread is wonderful!
And the cuts are great, the more confident you make them, the better you get.
Merri
Olga, well done, baked beautiful bread!
Olga from Voronezh
Quote: Olga from Voronezh

The cut is only tomorrow ...
Wheat bread with amaranth flour
Brought a cut. I liked the bread, one is gone. Delicious with cheese for breakfast.
barbariscka
Thanks for the congratulations on the birth of the first starter culture!
Merri
Thank you!
ang-kay
I wanted to lay out this bread of yours after reading the recipe in the magazine. Probably not now.
Admin
Quote: ang-kay

I wanted to lay out this bread of yours after reading the recipe in the magazine. Probably not now.

Why not? Bake your own version of bread and exhibit - on the forum all author's recipes are accepted and welcomed Only give a link to the source where it was taken
ang-kay
Tanya,understandably. Well, I read it at Vasilisa's in the magazine.
Admin
Quote: ang-kay

Tanya,understandably. Well, I read it at Vasilisa's in the magazine.

So let's look at your joint efforts Everything is the same - but the results are different
barbariscka
ang-kay, Angela, will you advertise for my magazine ...
ang-kay
Vasilisa, of course. I already baked it the day before yesterday, and today I'm going to repeat it. I want to see the result. And I'll post it today with a step-by-step photo, if possible.
marin04ka
VasilisaThank you so much for your wonderful recipe!
Delicious bread, delicate crumb, amazing aroma, and most importantly, so healthy! And as always, according to your recipes, everything works out the first time, I am very glad. Thank you very much for your work and efforts! You described everything in such detail and accurately that even a beginner managed to bake such delicious bread!
Wheat bread with amaranth flour

Wheat bread with amaranth flour

It is a pity that my phone was unable to convey this beautiful delicate cream shade, it always takes you to gray.
I will admire your photos
barbariscka
Marina, thank you very much for the photos and for trusting the recipes ...I liked your bread very much, it is clear that it turned out to be good. Bake to your health!
Zhannptica
Didn't see the total baking time) but 10 minutes have already passed I switched to 170. Waiting's
barbariscka
I think the time is out of date ...
Zhannptica
Wheat bread with amaranth flour
barbariscka
Perfect crumb !!!

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