Amaranth-millet sourdough bread

Ingredients for 1 servings:

• Sourdough starter:
• 150 g amaranth, ground
• 2 pinches of dry yeast
• 170 g mineral water, up to 180 g, carbonated (medium)
• 1 tsp beet syrup
• 750 ml carbonated mineral water (green bottle)
• Sourdough starter (as listed above)
• 1 tbsp beet syrup
• 350 g millet, grind
• 350 g amaranth, ground
• 2 cardamom pods, grind
• 2 grains of allspice, grind
• 2 tsp salt, up to 3 tsp
• 150 g sunflower seeds, whole
• 100 g sesame seeds, unhulled
• 3 tbsp oil, virgin if needed
• Oil, virgin

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 55 minutes; Total time approx. 1 day 2 hours 45 minutes

gluten-free, vegan

30cm loaf pan lined with baking paper, 1.8kg approx. Sourdough starter: Mix 150g amaranth and dried yeast with approx. 180g seltzer and a teaspoon of beetroot syrup in a screw-top jar; it should form a thick paste, close the lid. Either put a 1l Tetra Pak carton with the top open, put it over the top and place it on a windowsill in the sun, or put it in the oven at approx. 30-50°C for a few hours. You’ll see when it’s ready when the jar is almost full (air bubbles). Then pour the starter into a mixing bowl (food processor), rinse with seltzer, add the rest of the green bottle and the beetroot syrup, and mix lightly. Place the bowl under the hopper of the grain mill and grind in the millet, amaranth, allspice, and cardamom. Place it back in the food processor, turn the dough hook slightly on, and add the salt, sunflower seeds, and sesame seeds. Mix on medium speed for a good 4-6 minutes (this breaks down the protein and makes it easier to digest). Just before the end of the mixing time, add 3 tablespoons of extra virgin oil. This way, you can slice the bread after about 12-14 hours of resting after baking; otherwise, it needs 24 hours. Pour the dough into a 30 cm loaf pan lined with baking paper, shake until smooth, and let it rise in the oven for a few hours. The rising time isn’t too long. Bake at about 160°C (fan oven) (without preheating) for about 90 minutes. Carefully remove the baking paper and brush all over with extra virgin oil. Bake again at 160°C (fan oven) for about 25-30 minutes. Let it rest for at least 12 hours before slicing; it may still stick to the knife a little, but that doesn’t affect the flavor. My own recipe.