Amaranth recipes

Ingredients:

150 g Amaranth

450 ml water

250 g spelled flour 630

250 g wholemeal spelled flour

1 packet dry yeast

1 tsp sugar

90 ml water

15 g salt

1 tbsp potato starch (or other starch flour)

Preparation:

Mix yeast with sugar and 90 ml lukewarm water.
Simmer Amarant with 450 ml water for 20-25 minutes, stir again and again. Then leave it without heat until until the amaranth mixture is lukewarm.
Mix the spelled flour with wholemeal spelled flour, add the lukewarm amaranth, the yeast mixture and the salt and knead to a dough. If necessary, add a little water (in approx. 10 ml steps) and cover your dough in a warm place. Let it rise for about an hour.
Form approx. 90 g heavy rolls with pointed edges from the dough, lightly brush the rolls from above with water and dip them in starch flour (alternatively, the rolls can also be dipped in popped amaranth seeds). Let the shaped rolls rise again for approx. 30 minutes.
Before baking, cut in with a knife at the top (leave about 2 cm to the tips).
Place a heat-resistant bowl with water in the oven, bake the rolls in the preheated oven for 10 minutes at 200° C top and bottom heat, then the temperature Turn down to 175° C and continue baking for approx. 30 minutes

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