Baguette sticks with spelt and amaranth

Ingredients for 4 servings:

• 100 g amaranth
• 350 ml water
• 150 g wheat flour
• 150 g wholemeal spelt flour
• 1 packet of dry yeast
• 2 tsp salt
• 2 tbsp oil

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

Stir the amaranth into 300 ml of boiling water, bring to a boil, and simmer with the lid on for about 30 minutes. Stir frequently, especially at the end of the cooking time, to prevent sticking. Turn off the heat and let the amaranth porridge swell for another 10 minutes, then remove from the heat and let cool. Meanwhile, mix the two types of flour with the yeast and salt. Add 50 ml of warm water, oil, and the lukewarm amaranth. Knead with a hand mixer for about 5 minutes until you have a smooth dough. Dust the dough with a little flour, cover, and let it rise in a warm place for about 60 minutes, until it has roughly doubled in size. Knead the dough on a floured work surface, divide it into 4 pieces, and form into approximately 25 cm long sticks. Place the sticks on a baking sheet lined with baking paper, cover with a kitchen towel, and let rise for about 20 minutes. Meanwhile, preheat the oven to 250°C (top/bottom heat). Cut the dough sticks lengthwise with a sharp knife, brush with a little water, and dust with flour. Bake for 10 minutes, then reduce the heat to 200°C (400°F) and bake for about 20 minutes. Baking times may vary depending on the oven, so check frequently.