Amaranth spelt bread

Name: Amaranth spelt bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 25 g puffed amaranth; 750 g Spelt flour (Type 630); 75 g Spelt flakes (large leaf); 100 g + 1 tablespoon whole grain spelt; 2 TEASPOONS Salt; 1 1/2 TABLESPOONS Sugar; 1 cube (42 g) Yeast; 7-10 Tbsp Flour; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

25 g puffed amaranth
750 g Spelt flour (Type 630)
75 g Spelt flakes (large leaf)
100 g + 1 tablespoon whole grain spelt
2 TEASPOONS Salt
1 1/2 TABLESPOONS Sugar
1 cube (42 g) Yeast
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, spelt flakes, 100 g spelt meal, amaranth, salt and sugar in a very large mixing bowl. Crumble yeast in 500 ml warm water, dissolve while stirring, pour into the flour mixture. Add olive oil and knead everything with the dough hooks of the hand mixer.
2
Then knead well with your hands for about 5 minutes on a floured work surface.
3
Put back into the bowl, cover and leave to rise in a warm place for about 45 minutes. Then knead well on a floured work surface. Shape into a loaf of bread (approx. 30 cm long and 17 cm wide).
4
Place on a baking tray lined with baking paper, lightly scratch the surface several times with a knife. Sprinkle with 1 tbsp. spelt grain. Cover with a towel and leave in a warm place for about 30 minutes.
5
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 10 minutes. Then reduce the oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and continue baking for approx. 30 minutes.
6
Remove from the oven, place on a cake rack and allow to cool. Tastes best fresh. Tomatoes with chives and fresh pepper taste best with it.