Amaranth Bread

In a small bowl, combine 1.25 cups warm water and 1 tbsp sugar. Sprinkle 2.25 tsp active dry yeast over the top and let it sit for 5 minutes until foamy.

5 min

In a large mixing bowl, whisk together 1 cup amaranth flour, 2 cups whole wheat flour, and 1.5 tsp salt.

Add the yeast mixture and 2 tbsp vegetable oil to the dry ingredients. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic.

8 min

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60 minutes until doubled in size.

1 hr

Punch down the dough and shape it into a loaf. Place in a greased 9 x5-inch loaf pan. Cover and let rise again for 30 minutes until almost doubled.

30 min

Preheat oven to 375 degrees Fahrenheit. Bake for 30 minutes until golden brown and the internal temperature reaches 200 degrees Fahrenheit.

30 min

Remove from pan and let cool on a wire rack before slicing.