My amaranth bread recipe includes 20% amaranth flour (based on overall flour content) and an additional portion of amaranth porridge made from amaranth seeds and water. It is therefore not a pure amaranth flour bread recipe, but using around 20% amaranth flour in a loaf of bread will provide a good texture and the amaranth taste will come through nicely.
Amaranth bread ingredients
Sourdough
- 30 g rye sourdough starter at 100% hydration
- 75 g wholemeal flour
- 75 g water
Seed and Nut Soaker
- 50 g chopped walnuts
- 50 g chopped pumpkin seeds
- 80 g water
Amaranth Seed Porridge
- 80 g amaranth seeds
- 160 g water
Main dough
- 450 g strong white bread flour
- 110 g amaranth flour
- 325 g water
- 12 g salt
Dusting
- Some extra flour I use rice flour