Amaranth quinoa bread

Ingredients for 1 servings:

• 100 g amaranth
• 50 g quinoa
• 300 ml water
• 100 ml soy milk (soy drink), oat or rice milk
• ½ tsp, leveled salt
• 200 g rye flour, T 997
• 250 g spelt flour, T 1050
• 1 pinch(s) of sugar
• 1 cube of yeast
• 200 ml spelt drink (possibly soy, oat, rice)
• 10 g salt
• 1 tsp, sautéed coriander, ground
• ½ tsp, leveled caraway seeds, ground
• n. B. spelt flakes, linseed for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

Yeast bread

Roast the amaranth and quinoa over medium heat until fragrant. Bring to a boil with water and milk, season with salt, and simmer gently for about 25 minutes. Stir a few times and let the mixture cool to lukewarm. Meanwhile, heat the spelt drink with a pinch of sugar and stir in the yeast until smooth. Knead all ingredients in a food processor slowly for at least 5 minutes on low speed, then briefly on high speed. Cover the dough and let it rise in a warm place for 30 minutes. Then transfer it to a greased loaf pan. Brush the surface with water, sprinkle with linseed and spelt flakes, and press down lightly. Cover and let rise for another 45 minutes. Bake in a preheated oven at 230°C (top/bottom heat) on the second shelf from the bottom for 35-40 minutes (30 minutes is enough for me – tap the dough if necessary).