Amaranth rolls

Ingredients for 1 servings:

• 150 g amaranth
• 450 ml water
• 250 g wheat flour type 550
• 250 g wholemeal wheat flour or wholemeal spelt flour
• 14 g salt
• 20 g fresh yeast
• 1 tsp sugar
• 60 ml water, lukewarm
• 1 tbsp cornstarch for dusting
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 10 minutes

for 8 fine, unusual rolls

Makes approximately 8 rolls. Remove the yeast from the refrigerator so it can reach room temperature. Bring the amaranth and 450 ml of water to a boil, then simmer over low heat for 25-30 minutes. Caution: Stir frequently during the last few minutes, as the mixture tends to burn toward the end of the cooking time. Turn off the stove and let it simmer for another ten minutes, then let it cool to lukewarm. For the yeast dough, combine the flours, crumble in the yeast, add the salt, sugar, the lukewarm amaranth mixture, and approximately 60 ml of lukewarm water. Mix the yeast dough in a food processor or by hand. The specified amount of water is usually sufficient, depending on the consistency of the flour; otherwise, add a little more water (approx. 10 ml) after a few minutes. Cover the yeast dough with foil or a plate and let it rise in a moderately warm place for about an hour. During this time, the dough should roughly double in size. Then place the dough on a floured work surface and knead briefly. Divide into 8 roughly equal pieces and let them rest for a few minutes. Then shape into logs, pinch each end to a point, and flatten slightly. Place on a prepared baking sheet and dust with cornstarch. Preheat the oven to 250°C (top/bottom heat) and heat up an old baking sheet. Let the dough pieces rise for 30 minutes, then cut lengthwise about 1/2 cm deep with a serrated knife, avoiding the tips, so don’t cut across the entire length (don’t press, just cut!). Immediately place in the hot oven, pour a cup of hot water into the preheated baking sheet, and quickly close the door. After 10 minutes, release some of the steam and heat. To do this, open the oven door briefly and wide and then close it again. Turn the oven down to 180-190°C (350-375°F) and bake the rolls for another 20 minutes. Tip: Instead of the rolls, you can also make three breadsticks from the dough. The second baking time is then 30 minutes.