*(except flour, grains, and some really heavy stuff), Einkorn and Amaranth Porridge Sourdough Bread, https://breadtopia.com/einkorn-and-amaranth-sourdough-bread-revisited/, La Cloche, Romertopf & Emile Henry Ceramic Bakers. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Amaranth is an ancient “pseudo-grain” or seed, originally cultivated in Mesoamerica. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Combine 1 cup whole wheat flour, water, and sourdough starter in a large bowl. 120g sourdough starter. Given the high percentage of bread flour in the dough (68% of the total flour weight) and the good gluten development, the dough bubbled nicely toward the end of the bulk fermentation (photo on the right). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. If your baking vessel is made of cast iron, you can add an ice cube under the parchment paper. Now through midnight CST on Cyber Monday Nov. 30 use coupon code TG2020 when checking out for 10% off everything in your cart (except items already on sale). Mix in all-purpose flour, 1/2 cup at a time, until the dough is no longer sticky. Return the dough to the bowl, cover and let it rest about 30 minutes. Let the dough cool for several hours before cutting. Stir remaining 1/2 cup whole wheat flour, amaranth flour, honey, baking soda, and salt into the starter mixture. The internal temperature of your bread should be at least 205F when you remove it from the oven. I actually laminated the dough twice in a row about an hour after mixing. In a warm-lit oven, this dough fermented about 4 1/2 hours. Laminate the dough 1-2 times. This dough was a little dryer and more manageable than the porridge recipe dough, making for a slightly tighter crumb and lovely bloom to the score. Preshape the dough into a ball, cover it with your bowl, and let it rest 20-60 minutes. Flip your dough directly into the base of your baking vessel, or flip it onto parchment paper and then transfer the dough and parchment to the base of your vessel. Cover with clingfilm and leave overnight, at room temperature, until the mixture is bubbly. Roll out dough on a floured work surface to 1/2-inch thickness. Depending on where you live, you may need to add a little water. Add comma separated list of ingredients to include in recipe. A few years ago, I wrote an Einkorn and Amaranth Porridge Sourdough Bread recipe. You could increase it to 20g if you want to try. Bread Recipes See all Bread Recipes . Scrape the dough out of your bowl and onto a lightly floured countertop. Recipes. One-click unsubscribe on every email. There was very little information about amaranth flour in my bread books on hand. Add comma separated list of ingredients to exclude from recipe. Let sit until spongy, 7 hours to 1 day. The aroma of the dough is captivating and doesn't fade away when the bread is baked, giving you a tasty new bread experience.