Wheat bread with amaranth flour (master class)

Category: Sourdough bread
Wheat bread with amaranth flour (master class)

Ingredients

Wheat sourdough 100% moisture active 150 grams
Wheat flour 1 grade 300 grams
Whole grain wheat flour 100g
Amaranth flour 50 grams
honey 1 tsp
vegetable oil b / s 1 tbsp. the spoon
water 270 gram
dry yeast 1 gram
fine sea salt 9 grams

Cooking method

  • Wheat bread with amaranth flour (master class)Sourdough refreshed 6 hours before the batch 30 * 70 * 70. I have "eternal" leaven, which I feed with flour. It seems to me that she grows better this way.
  • Dough
  • Wheat bread with amaranth flour (master class) Mixed flour with yeast. We put all the ingredients except for salt and oil in the bowl of the combine and knead the coarse dough with a hook. Autolysis 20 minutes.
  • Wheat bread with amaranth flour (master class) Add oil and salt. We knead the dough. The dough is soft, silky, lightly smears on the bottom of the bowl. The batch took me 10 minutes.
  • Wheat bread with amaranth flour (master class) Lubricate the table, container or bowl with oil. Round the dough and put it on fermentation, covered with a film or a shower cap. Fermentation 1.5 hours with one fold after 45 minutes.
  • Wheat bread with amaranth flour (master class) Dough before folding after 45 minutes.
  • Wheat bread with amaranth flour (master class) Dough after the second 45 minutes. It has doubled or slightly more.
  • Wheat bread with amaranth flour (master class) Crumple, round, cover and leave to rest for 15 minutes.
  • Wheat bread with amaranth flour (master class) We form bread of any shape. I have a round one. Place with the seam upwards on the proofer in the basket.
  • Wheat bread with amaranth flour (master class) Proof until double in volume. It took me 50 minutes at a temperature of 25 degrees.
  • Wheat bread with amaranth flour (master class) Flip the bread onto the baking paper. We make incisions.
  • Wheat bread with amaranth flour (master class) I heat up the oven along with the cast iron. Temperature is 240 degrees. I transfer the workpiece to a container, cover it with a lid. Baking with the lid closed for 20 minutes. Then we remove the lid, lower the temperature to 180 degrees and bring the bread to readiness. My total baking time was 40 minutes.
  • We take out from the oven, cool and enjoy.
  • Wheat bread with amaranth flour (master class)
  • Wheat bread with amaranth flour (master class)
  • Wheat bread with amaranth flour (master class)

The dish is designed for

1 loaf of bread

Time for preparing:

3.5-4 hours

Cooking program:

oven, mixer

Note

I took the bread recipe from our Vasilisa in her magazine 🔗... This recipe is also on this site.here But with the permission of the author and the moderator, I post it too. Vasilisa uses yoghurt and corn oil in her recipe. I replaced all the liquid with water and reduced its volume. I have ordinary vegetable oil.
Thank you honey for the recipe. : a-kiss: The result is a very tasty and aromatic bread. on this photo Wheat bread with amaranth flour (master class) you can see how soft it is. The crust is not coarse, thin. I baked it twice in a row.Vasilisa!I can tell you with confidence that the bread remains completely fresh the next day. It is as soft as the first day of baking. Thanks again for the recipe. And I'm sorry for the impudence!
Bake and enjoy! Good bread to you !!!

barbariscka
Angela, I am very pleased to see my recipe in such a good performance: girl_love: I am very glad that I liked the bread, bakes for health !!! The bread turned out great!
Admin
Angela, well, what a handsome man! And you were afraid
ang-kay
Quote: barbariscka

: I am very glad that I liked the bread,
And I'm glad you're glad!
ang-kay
Quote: Admin

Angela, well, what a handsome man! And you were afraid
Tanyusha, thanks. I was not very afraid, it just became somehow uncomfortable. : girl_in_dreams: I first saw it in the magazine. Baked. I wanted to exhibit. I decided to look at it or not. And he turned out to be. : girl-th: So the dilemma has arisen. But I tried not to let the master author down.
Admin

Angela, all our breads on the forum and on the internet are like twins-brothers (dairy), since we bake practically according to the same recipes and from the same ingredients flour, water + the rest ... only we combine them in different ways
There are more peki, experiment more and exhibit more recipes, you have beautiful bread
ang-kay
Galina S
Angela !!!!!!!!! amazing bread you have !!!!!! how the mood rises when I see bread !! especially SUCH BREAD !! And thanks to Vasilisa she taught us a lot

And the photo where you hold it in your hand drives you crazy
ang-kay
Galya, Good to see you! I haven't run in for a long time! : doctor: Thanks for the praise. Very good bread. Try it if possible.
Marusya
Angela, wonderful bread! : bravo: The master class is simply gorgeous! Thank you and Vasilisa!
ang-kay
Marusya,
RinaPetit
Girls, what kind of taste does amaranth bring?
ang-kay
Radically none. Maybe have a little nutty flavor.
SvetaI
Angela, I here on occasion bought amaranth flour and baked this bread.
True, I don't keep wheat leaven, so I took your advice in one of the recipes and put in a long leaven, which successfully replaced my leaven.
Instead of whole wheat flour, I used spelled flour, which enhanced the nutty flavor. Even my son noted this, and he is my main connoisseur and eater of my "masterpieces".
In general, this is "not our" bread, my eaters do not welcome gray bread, they prefer either white wheat or custard rye, but this loaf left quite quickly.
This is what he was:
Something pictures are not loaded into the gallery, I will try later
ang-kay
Svetlana, well, that's great. Thanks for sharing. I'm waiting for the bread in the photo.
SvetaI
Here are my pictures at last
Wheat bread with amaranth flour (master class)
Wheat bread with amaranth flour (master class)
I already forgot what it tasted like, I still have to bake
ang-kay
Svetlana, beautiful bread. Next time try to give him 5-10 minutes less proofing. The cuts will open better)
Zhannptica
Where I climbed, a photo with a finger excited me very much. I, too, have such a hunt)) but sesame flour will not work? Instead of amaranth then ??? Otherwise I also want such an airy bun
ang-kay
Jeanne, try and tell us)
Zhannptica
Yeah, Testomes, then my Chu-Chu, took me for a medical examination. I'll pick it up in the evening. Can the bread maker handle it?
ang-kay
CANESHNO
Zhannptica
Ok) decided !!!
SvetaI
Quote: ang-kay
Next time try to give him 5-10 minutes less proofing. The cuts will open better)
Yes, he stopped at me, definitely. In general, I was afraid that it would blow out in the oven, but the steam and stone did their job and it turned out pretty well, although the crumb is not as beautiful as yours.
Zhannptica
ang-kay, put. We are waiting
ang-kay
Jeanne, of course we are waiting)
Zhannptica
Wheat bread with amaranth flour (master class)
How is the hunt to tear off a piece
Nizza hot
ang-kay
Jeanne, you are my toiler! Nice bread. I hope you were satisfied with the taste)
Zhannptica
Angela, of course I'm happy)) I'll find amaranth flour one of these days and I'll do it again)))
I'll go to the girls and take them to the railway, let them bake)))
Fotina
Angela, baked yesterday at last))
The first one is based on a brand new sekowa sourdough, more precisely, on a newly made one, since a jar of dry granules has been in the refrigerator for two years. It works, as it turned out, well, despite the fact that the expiration date seems to be out.
I have a question about amaranth flour. I have it dark gray, you can see it from the bread. Everyone, and your crumb is clearly lighter. And crunches on your teeth like sand. Is this how it should be, or did you send me some wrong amaranth flour?))
Wheat bread with amaranth flour (master class)
Wheat bread with amaranth flour (master class)
ang-kay
Good bread turned out. The color most likely depends on the amount of bran in the final product. But bread should not crunch. Maybe the grind is so coarse? Try sowing on a very fine sieve. Then you will see what is there.
Fotina
I'll try to sift. I even tasted the flour after the bread)) yes - it is something that is crunching in it, more solid than bran. But so small that I can't see what it is.
Only a sieve must be found))
Galina S
Angela !!! I found amaranth flour, bought it ... all is necessary !!! of course, you can live without it, but it was a hunt to try. The bread is delicious. Son appreciated it is important

Wheat bread with amaranth flour (master class)

Wheat bread with amaranth flour (master class)

I didn’t taste amaranth, probably it’s good, and my son said that bread smells differently, but delicious. Now I will bake, torment flour)))
ang-kay
Checkmark, you have wonderful bread) The flour is not very audible, because there is very little of it. She only gives a little nutty smell, as for me. Peks for the joy of yourself and your loved ones)
Galina S
Angela! Hello! baked already three times !! My husband is a lover of bread with seeds, so I add sesame and flax to it. I was very fond of this bread. Much more amaranth flour
Wheat bread with amaranth flour (master class)
ang-kay
Check mark, handsome twins) And always excellent.
Galina S
Angela !! and thanks again !!

Wheat bread with amaranth flour (master class)
Wheat bread with amaranth flour (master class)
tomorrow I plan your bread again
ang-kay
You never cease to please. Thank you.
Galina S
Angel, hello! we got hooked straight on this bread
Thank you so much!!

Wheat bread with amaranth flour (master class)

Wheat bread with amaranth flour (master class)
ang-kay
Check mark, Thank you and Vasilisa. I just repeated her masterpiece)
Doriana
You have a very beautiful bread. It is a pity that I did not feel a nutty note there (and I wanted so much), a taste for an amateur
ang-kay
Doriana, that's for sure. To each his own.

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