Amaranth bread with sesame

Ingredients for 1 servings:

• 100 g amaranth
• 50 g sesame seeds
• 350 ml water
• 100 g amaranth, finely ground
• 400 g spelt flour, T 1050
• 150 g spelt flour, T 812 or 630
• 20 g yeast, fresh
• ½ tsp, levelled sugar, or 1 tsp honey
• 100 ml water, lukewarm
• 20 g salt
• 150 ml buttermilk (not cold)

Instructions

Working time approx. 20 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 55 minutes

Yeast bread

Roast the amaranth and sesame seeds over medium heat for 5 minutes until they begin to smell and crackle. Deglaze with the water, cover, and let swell on the lowest setting for 25 minutes. Then let cool and loosen slightly with a fork. Mix the yeast with the sugar/honey and water and let stand for 30 minutes. Mix the amaranth flour, spelt flour and salt in a bowl and make a well in the middle. Pour the yeast liquid into the well and mix with a little flour. Cover the starter dough and let rise in a warm place for 15 minutes. Then stir in the buttermilk and cooked amaranth and knead slowly with a food processor for at least 5 minutes. The dough should be soft and elastic. Knead vigorously again by hand and form into a ball. Sprinkle a round proving basket thickly with flour and let the dough rise, covered, for 30 minutes. Then place on a baking sheet lined with baking paper and let rise for 10 minutes. Cut several times along the sides and bake in a preheated oven at 250°C on the second shelf from the bottom for 10 minutes. Reduce the oven temperature to 200°C and bake for another 25-30 minutes (tap the dough to test for cracking). The bread weighs 1,240 g.