Amaranth-Lentil Bread

Ingredients for 1 servings:

• 500 g mineral water, carbonated
• 300 g amaranth, finely ground
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp oil, organic sunflower oil or other
• 300 g lentils, red, finely ground
• 1 tsp salt
• 1 bag of dry yeast, for 500 g flour
• ½ tsp coriander, ground
• 100 g mineral water, carbonated
• possibly seeds or kernels
• oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

gluten-free, vegan

Mix the amaranth, salt, and sugar together and add to the water. Stir to combine, then let it rest for 30 minutes. Add the oil and mix well. Mix the ground lentils, salt, dry yeast, and ground coriander and add to the amaranth dough while stirring (add seeds or kernels if desired). Now add the remaining water and mix everything together on medium speed for at least 2-3 minutes. Pour into a 24 cm loaf pan lined with baking paper. Shake until smooth, and let it rise in a warm place (oven). The dough will rise slightly over the edges, so please DO NOT trim off the excess baking paper. Bake in a cold oven at approximately 150°C for 90 minutes. Carefully remove the bread from the baking paper, brush all over with organic sunflower oil, and continue baking at the same temperature for another 30 minutes. Allow to cool completely before slicing. On a personal note: I was supposed to make pancakes, but since that didn’t work out, I added ground lentils and it turned into a delicious bread. My own recipe.