Amaranth Sunflower Spelt Bread Food

SPELT AND SUNFLOWER BREAD

Steps:

• First make the starter. In a medium bowl mix together the spelt flour, water and active dry yeast, using a wooden spoon. Cover with a cloth or plastic wrap and set aside for about an hour. Leave it at room temperature.
• In a large bowl combine the spelt flour, sunflower seeds and old-fashioned oats. Stir with a wooden spoon. Add the sea salt, water, the starter and the rest of the active dry yeast (4g). Stir with a wooden spoon until well combined. Cover with a cloth or plastic wrap and let stand for 1 hour at room temperature or until double the size.
• Grease the loaf pan (it should be for a loaf weighting around 800g / 28 oz) with vegetable oil. Dust the work surface with sunflower seeds and old-fashioned oats for the coating. Transfer the dough to the work surface, shape it with your hands in the seeds and oats, until you get the length and width of your loaf pan. Transfer the dough into a greased loaf pan, cover with a cloth or plastic wrap and let stand for 1 hour at room temperature. Preheat the oven to 240°C / 475°F.
• Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and pour it onto the hot roasting pan. Place the loaf pan into the preheated oven and lower the oven temperature to 230°C / 425°F. Bake for about 30 - 35 minutes or until lovely and golden-brown. Remove the roasting pan with water after 15 minutes. Let cool on a wire rack or serve warm with a bit (or a lot) of butter and homemade jam. Bon appetite.

AMARANTH-SUNFLOWER-SPELT BREAD

Steps:

• Place 1 cup water and 1/4 teaspoon sea salt in a 1-quart saucepan and bring to a boil.
• Add amaranth, lower flame, and cover. Simmer for 45 minutes or until water is absorbed.
• Preheat oven to 350°F
• Spread the sunflower seeds on a baking sheet and toast for 8 to 10 minutes. Remove from the oven and allow to cool.
• Whisk together the flour, cornmeal, baking powder, baking soda, 1/2 cup of the toasted sunflower seeds, and remaining sea salt in a medium-size mixing bowl.
• In a separate bowl, whisk together the soy milk, amaranth, olive oil, apple cider vinegar, and maple syrup.
• Combine the wet and dry ingredients. Mix thoroughly, but do not overmix. Batter will be thick but pourable.
• Lightly oil (or pan-spray) a 9- or 10-inch pie pan.
• Pour in the batter and sprinkle with the remaining 1/4 cup of sunflower seeds.
• Bake for 45 minutes or until a toothpick comes out clean.

BREAD MACHINE SPELT BREAD

Steps:

• Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.
• Mine uses a total of 2 1/2 hours to mix, let rise & bake.
• Original recipe yield: 1 -1 1/2 pound loaf.

THREE MINUTE SPELT BREAD

Steps:

• Preheat the oven to 200C/gas mark6.
• Combine all the ingredients, adding the water last.
• Mix well and turn the dough into a greased loaf tin.
• Put straight into the oven and bake for an hour.
• Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 minutes.