BREAD MACHINE AMARANTH AND ORANGE BREAD
This is from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in its introduction, "Although it has no nuts, this bread is nutty and fruity, dense and healthy. Amaranth, a high-protein grain from Central America, contributes the mellow flavor that goes so well with orange and honey. It is wonderful to wake up to the smell of amaranth bread and to start the day with a wallop of taste and nutrition."
Provided by mersaydees
Categories Breads
Time 3h10m
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Add ingredients to your bread machine in the order suggested by its manufacturer.
- Process on the bread cycle.
Nutrition Facts : Calories 2088.4, Fat 36, SaturatedFat 8.6, Cholesterol 23.3, Sodium 1870.6, Carbohydrate 386.2, Fiber 24.2, Sugar 62, Protein 58.8
AMARANTH & WHOLE WHEAT BREAD FOR BREAD MACHINE
This recipe is adapted from The Bread Machine Cookbook by Donna Rathmell German. I used applesauce rather than oil, and whole wheat flour rather than bread flour. I omitted nonfat dry milk powder and chopped walnuts, and added flax meal, vital wheat gluten, and oat bran. The amounts here will make one large (2 lb) loaf.
Provided by Ms Yanover
Categories Yeast Breads
Time 4h
Yield 1 large loaf, 14 serving(s)
Number Of Ingredients 12
Steps:
- I used the Large Loaf, Whole Wheat, Light Crust Cycle for my machine--follow directions for your bread machine. I put all wet ingredients into the bread machine mixer bowl first. Then I mix all dry ingredients together in a separate bowl except yeast, particularly so the vital wheat gluten won't clump up. Pour dry ingredients on top of wet, add yeast, and there you go!
Nutrition Facts : Calories 140.7, Fat 1.7, SaturatedFat 0.3, Cholesterol 15.1, Sodium 258.5, Carbohydrate 28.5, Fiber 4.2, Sugar 5.2, Protein 5.2
AMARANTH-SUNFLOWER-SPELT BREAD
I've only made the whole-wheat variation of this recipe, but it was very tasty and easy. Adapted from The Angelica Home Kitchen cookbook.
Provided by Lifla
Categories Quick Breads
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 351.6, Fat 24.6, SaturatedFat 3.2, Sodium 570.5, Carbohydrate 26.5, Fiber 4.7, Sugar 2.8, Protein 9.1
AMARANTH SODA BREAD
Posted in response to a request for gluten free/dairy free bread. This round loaf is delicious "real bread". You will enjoy most when still warm. Egg-free soda bread does not keep well, and freezing just doesn't capture the fresh from the oven goodness. Eat it up quickly!
Provided by TishT
Categories Quick Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1634.2, Fat 46.3, SaturatedFat 8.2, Sodium 3744.8, Carbohydrate 269.9, Fiber 29.8, Protein 41.2
ORANGE AMARANTH BREAD
Made with a mix of white and wheat bread flours, amaranth flour, orange zest, and honey, this bread has a unique slightly sweet flavor and wonderful aroma. Suitable to make by hand or in your bread machine. I adapted this recipe from one I found online, while looking for bread recipes that use amaranth flour. Very good with butter and honey. Amaranth flour is available from Bob's Red Mill®. Stores that have a decent selection of natural foods or natural markets should stock it.
Provided by LEYLEE24
Categories White Bread
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- Stir water, honey, and yeast together in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Whisk bread flour, whole wheat bread flour, amaranth flour, and vital wheat gluten flour together in a bowl.
- Stir orange zest, vegetable oil, and salt into yeast mixture. Gradually add flour mixture to yeast mixture to form a sturdy dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease a loaf pan.
- Punch down dough, turn onto a lightly floured surface, and knead 5 to 6 times. Form dough into loaf and place into prepared pan. Let rise until doubled in volume, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 40 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 33.6 g, Cholesterol 0.1 mg, Fat 3.6 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 0.4 g, Sodium 147.3 mg, Sugar 4.6 g
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