Amaranthsodabread Recipes

AMARANTH PORRIDGE

Steps:

• Combine the amaranth and water in a small saucepan, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Stir every once in a while, as the amaranth may stick to the bottom of the pan.
• Stir in the milk, syrup or brown sugar, and a pinch of salt. Stir vigorously until the porridge is creamy. Remove from the heat and serve.

AUNT KATHY'S IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan.
• Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan.
• Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.

AMARANTH SODA BREAD

Steps:

• Preheat oven to 400F.
• Combine water and vitamin C crystals; stir and let dissolve.
• In a large mixing bowl, combine 2-1/4 cups of the flour with the starch, salt and ground seeds.
• Whisk together lightly.
• When the crystals are dissolved, add the water and the oil to the flour mixture.
• Mix batter.
• Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet.
• Put the rest of the flour on a bread board or a piece of waxed paper.
• Combine the boiling water and baking soda.
• Stir to dissolve, then add to the dough.
• Stir (the dough will be very stiff).
• When the water disappears, beat hard for 10 strokes.
• Turn the dough onto the floured board or waxed paper.
• Roll the dough to coat it with flour.
• Working quickly, roll, pat, fold and punch for 2-3 minutes.
• The dough will absorb enough flour to handle easily, yet it remains soft.
• Gather dough into a smooth ball and put it on the floured baking sheet.
• Pat into about an 8" round, 1" thick at the edges and mounded slightly in the center.
• Use a sharp knife of razor blade to slash a deep"X" in the top of the dough.
• Pop into oven at once.
• Immediately reduce temperature to 325 degrees.
• Bake 55-65 minutes.
• "Done"may be a little tricky to determine (the toothpick test isn't enough).
• Use a clean oven mitt or paper towels, grab the loaf and crack it open.
• Look deep inside- uncooked dough appears darker in color, so it is easily detected.
• If you see that, put the loaf back in for another 10 minutes.
• Note cooking time for future reference.
• *Although you can make this recipe with as little as 2 Tbs of oil, it tastes better when it contains 4 Tbs (1/4 cup).
• Because there is no fat from egg yolks, the additional oil helps avoid dryness.

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.