Amaranth is the second bread. recipes

I went to the stores in search of unfermented malt.
But as often happens, malt alone wasn’t enough and, having grabbed other things that were necessary and not so necessary for baking bread, I couldn’t resist and bought amaranth flour. Having read at home about the benefits and unique properties of amaranth, I decided to find out what amaranth flour does in baking and bake bread with it.

My bread recipe is based on all previously baked breads.
Ingredients
150 g wheat sourdough 100% humidity
300 g wheat flour 1c.
100 g whole wheat flour
50 g amaranth flour
230 g water
70 g natural yogurt
9 g salt
1 tsp honey
1 tbsp corn oil
3 g compressed yeast

Preparation
I set the starter overnight:
20 g starter 100%
80 g whole wheat flour
80 g of water.
After 12 hours at room temperature (20°C), the starter had tripled in size.

In the morning I sifted and mixed the flour. I stirred the yeast with a small amount of warm water, added flour until it became sour cream, sourdough, honey and whisked everything together. I poured the mixture into the combine bowl and mixed it with the flour at first speed. I left it for 20 minutes to autolyse.
Knead for 5 minutes, increasing speed. Added salt and vegetable oil and kneaded for another 3 minutes until the gluten developed to medium.

I put the dough on the work surface, folded it and sent it to ferment in a bowl. In 1 hour 30 minutes the dough doubled in volume. Once during this time I folded the dough.

Divided into two parts. I rolled each into a ball, rested for 15 minutes and formed two loaves.

Proof for 30 minutes without pan on a sheet of baking paper. I had to leave urgently, and I put the preparations in the refrigerator for 2 hours. They almost doubled in size in the refrigerator. I gave them a chance to warm up at room temperature and cut them.

Preheated the oven to 240°C. I threw the loaves onto the baking stone. I baked it with steam for the first 10 minutes. Then I lowered the temperature to 170°C and baked on convection until done.
I kept it in the switched off oven for about 20 minutes and cooled on a wire rack.

Probably ideally it would have been necessary to bake with amaranth oil, but I didn’t have time to buy it. It was possible to bake with just sourdough without yeast, but I played it safe and added 3 g of pressed yeast.
They say that bread with amaranth flour does not go stale for a long time, but I’m not sure that I can test this, since the result was extremely tasty bread with a thin crust, a wonderful crumb with uniform porosity, and a slight nutty flavor.
In general, the experiment was a success.

And a little about amaranth flour.

Amaranth is one of the oldest grain crops on Earth. Amaranth's homeland is Central and South America.
In terms of the content of useful substances, this plant is many times superior to wheat and other traditional cereals. Amaranth strengthens the immune system, inhibits the development of tumors, and normalizes metabolism.
The UN Food Commission has named amaranth a crop of the 21st century: the grains of this plant contain a record amount of protein - 14-16%. This protein is rich in the amino acid lysine in the same way as milk, despite the fact that the lysine content in other grains is low. Currently, in many countries around the world, work is underway to study amaranth and develop cosmetic preparations, therapeutic and preventive nutrition based on it.
Amaranth grains have good milling qualities and a nutty taste. Amaranth flour has high biological value and serves as a rich source of minerals such as calcium, magnesium, phosphorus, vitamins C and PP. It does not contain gluten and therefore can be used in patients with celiac disease (celiac enteropathy).

Scientists from the Kuban State Technological University were developing the technology of rye-wheat bread with amaranth flour, as a result of which rye-wheat bread “Saltyk” was created.
The results of test laboratory baking show that the addition of amaranth flour instead of part of the rye flour helps to improve the quality of the finished products. The specific volume of tin bread increases by 5% compared to the control; porosity - by 8.5%; acidity - by 20%; overall crumb compressibility - by 18.6%; the content of aromatic substances is by 18%, respectively.
In addition, it is advisable to use amaranth flour to accelerate the ripening of dough, due to the intensification of its fermentation and the accumulation of organic acids, as well as the addition of a large amount of mineral substances that give an acidic reaction.
The most optimal from the point of view of baking properties, rheological properties of dough and the quality of finished products is the use of amaranth protein flour, semi-defatted up to 10%, instead of rye flour.

Amaranth is the oldest annual plant, whose homeland is considered to be South America. If the ancient Incas and Aztecs grew it as a grain crop along with corn and beans, then in our country amaranth was considered a weed for a long time.

Amaranth grows wild throughout almost the entire territory of Russia. Our gardeners grow amaranth exclusively for decorative purposes. It is amazing that few people know about the benefits of this plant. Among the ancient Greeks and China, amaranth was considered a plant that bestows longevity. Truly magical properties were attributed to him. And if you look at it, then it is so. Amaranth is simply a storehouse of vitamins and minerals.

The leaves, stems and roots of amaranth are eaten. Not to mention the seeds. Amaranth oil is widely used in cosmetology.

Nutritionists strongly recommend using amaranth flour and amaranth seed grains as a dietary supplement. Recently, amaranth flour has been used in the production of pasta and bakery products, as well as added to sauces, waffles, cakes, pancakes, puddings, cookies, muffins, and biscuits.

You can buy amaranth seeds or flour at a pharmacy or in health food departments.

When amaranth flour is added to regular baking flour at a rate of 10%, baked goods acquire a subtle, delicate, nutty taste and medicinal properties. And what’s amazing is that it doesn’t go stale for a long time.

We suggest baking bread with amaranth flour and bran. The recipe is universal; to prepare such healthy bread, you can use an oven, a bread machine, and knead the dough in a thermomix.

To prepare bread with the addition of amaranth flour we will need

Ingredients:

amaranth seed flour - 120 gr.,
wheat baking flour - 350 gr.,
wheat bran - 30 gr.,
dry yeast - 3 tsp,
salt - 1 tsp,
sugar - 2 tbsp. l.,
water 350 ml,
olive oil 2-3 tbsp. l.

Cooking process:

Knead the bread dough. The dough can also be kneaded by hand. To do this, mix the dry ingredients, add water, oil and knead the dough thoroughly. Place in a warm place to ferment well. Under no circumstances should the bowl of dough be placed in a draft.

If you have a thermomix, this is quite easy to do. Place all ingredients in a thermomix bowl. Select the “spikelet” mode. Time 5 minutes. The yeast dough must ferment for at least 3 hours. Periodically turn on the “spikelet” mode for a few seconds to knead the dough. After 3 hours, the dough for homemade bread with amaranth is ready for baking.

Transfer the bread dough into a loaf pan. Pre-lubricate the mold with olive or any odorless vegetable oil.

Let the bread rise for 20-30 minutes.

Bake bread with amaranth in an oven preheated to 220 degrees for 35 minutes. Wrap the hot loaf of bread in a linen towel and let cool. Our healthy and delicious amaranth bread is ready!

You can also knead the dough for amaranth bread and bake it in a bread machine according to the instructions.

Thanks to Vasilisa for the recipe and photo.

Bon appetit and good recipes!

In recent years, our country has been literally overwhelmed by a huge amount of typically American products. Not so long ago, the use of quinoa, a seed that is purely American in origin, became fashionable. And for quite a long time, amaranth was considered nothing more than a weed, and only recently it began to be eaten more and more often. Correct solution! After all, such a number of vitamins, microelements and other useful substances are not found in almost any other plant.

Why is she interesting?

At least in that it is absolutely. Moreover, it simply contains a huge amount of protein - about 16% - and a lot of vitamins. Amaranth flour also has an antioxidant effect.

If we compare this type of flour with rye, wheat or buckwheat, amaranth will undoubtedly win in many respects. For example, it contains much more fiber and protein, vitamins E and B. In addition, it contains potassium, calcium, manganese, magnesium, selenium and zinc.

An enviable lineup, wouldn't you agree? And what’s good is that this amazing composition transfers all its beneficial properties to bread baked from amaranth flour. Never heard of this? Do you think this is some kind of newfangled novelty that came from abroad? Not at all. Historians believe that amaranth bread was a staple in the diet of the Incas and Aztecs more than 7,000 years ago. And in Rus' it appeared in pre-Petrine times.

As mentioned earlier, amaranth flour contains absolutely no gluten, that is, gluten. This suggests that it will not be possible to make baked goods using only amaranth flour, so it is always mixed with wheat flour. There are basic proportions: 1 part amaranth flour and 3-5 parts wheat flour. Of course, you can try to increase the specific gravity of the amaranth product, but, unfortunately, this often harms the quality of baked goods.

Let's look at several recipes for making surprisingly healthy and tasty amaranth bread.

Amaranth bread (basic recipe)

Ingredients:

- 200 grams;
wheat flour – 400 grams;
water – 350 ml;
yeast – 15 grams;
sugar – 1 tablespoon;
salt - a pinch;
olive oil – 25 grams.

Preparation:

Make sure the water is at room temperature and the yeast is fresh. Otherwise, you may ruin the recipe.

Dissolve the yeast with sugar, 1/3 of the wheat flour and half of the water. Leave the resulting mixture warm for about 10-15 minutes - this will allow the yeast to begin its work. After the specified time has passed, add the remaining wheat flour, amaranth flour and knead the dough, adding the remaining water in small portions. Be prepared to knead the dough for at least 10-15 minutes. At the very end of the process, add oil and salt.

The dough should be quite fluid. Lightly dust the mixture with flour and leave it alone for about 2 hours until the dough has at least doubled in volume.

Cover a baking sheet with parchment or special paper. Divide the dough into 2 equal parts. Roll each into a loaf and twist it several times. Of course, you can skip this step and leave the loaf just smooth - this will not affect the taste of the future bread. After forming the loaf, let it rise for another 40 minutes.

Now you need to preheat the oven to 200 degrees and put the bread in it for about 20-25 minutes. Checking its readiness is very simple: tap the bottom - if the sound is dull, the bread is ready.

Let the loaf cool completely and enjoy the taste. And its taste is simply amazing! And you will definitely want to repeat this recipe.

Amaranth bread with sesame seeds

Ingredients:

– 50 grams;
wheat flour – 370 grams;
water – 300 ml;
vegetable oil (you can take amaranth) – 2 tablespoons;
honey – 1 tablespoon;
sesame – 1 tablespoon;
yeast - 1.5 teaspoons;
salt - a pinch.

Preparation:

Start by sifting the flour. This will enrich it with oxygen and help the dough rise better. Now mix all the dry ingredients in a large bowl and gradually add water. Mix everything thoroughly and add oil. Knead the dough. At this stage you will have to try hard, but the result will not disappoint you.

Next, remove the finished dough to a warm place. Make sure there is no draft near the future bread - this will prevent it from rising. Let it sit for at least 40-60 minutes. After this time, divide the dough into desired size loaves.

Grease a baking dish with vegetable oil and place the bread on it. Let it sit for another half hour.

Preheat the oven to 220 degrees. Bake the loaves for about 30-40 minutes. It remains to let the bread cool and for this it is better to wrap it in a towel.

Amaranth bread with oatmeal

Ingredients:

- 200 grams;
oatmeal – 200 grams;
wheat flour – 600 grams;
yeast – 1 pack;
sugar – 50 grams;
salt – 2 teaspoons;
boiling water – 0.5 liters.

Preparation:

Dissolve sugar in boiling water. Separately, mix oatmeal and amaranth flour. Combine the water and flour and set aside until the mixture has cooled completely.

Dissolve the yeast in water and combine it with the cooled flour mixture in a large container. Mix thoroughly. Now carefully pour the wheat flour into the bowl and knead the dough. You will have to knead until you get a homogeneous mass.

Divide the dough into 2 equal pieces and place on a baking sheet. Of course, it must first be lubricated with vegetable oil. Wait until the loaves have at least doubled in volume. Next, lower them and let them rise again.

Bake the bread in the oven at 200 degrees for about 1 hour.

A very interesting recipe. The bread it produces is no less healthy and tasty than usual. True, it is not suitable for all dishes, but it can always be used as a base for sandwiches.

Amaranth sourdough bread

In the process of preparing this version of bread, you will learn how to create an amaranth leaven for baked goods, which rises the dough no worse than the usual yeast.

Ingredients:

For sourdough:

rice flour – 150 grams;
– 50 grams;
lemon juice – 1 teaspoon;
sugar – 1 teaspoon;
sparkling mineral water.

For bread:

sourdough – 200 grams;
brown rice flour – 150 grams;
buckwheat flour – 100 grams;
corn flour – 100 grams;
amaranth flour – 100 grams;
oatmeal – 30 grams;
flax seeds – 1 tablespoon;
boiling water – 150 ml;
sparkling water – 200 ml;
salt – 1 teaspoon;
honey – 1 tablespoon;
sunflower seeds or sesame seeds – 2 handfuls;
egg white – 1 piece.

Preparation:

Mix amaranth and rice flour. Scald a liter jar with boiling water - we will prepare the sourdough in it. To do this, pour 50 grams of flour mixture and 50 ml of soda into a container. Add sugar and lemon juice to the jar and mix everything thoroughly.

Now you need to cover this jar with a cloth, put it in a warm place and do not touch it all night. In the morning, add another 50 ml of water and the remaining flour mixture to the container, stir.

Next, cover the jar again with a cloth and leave to infuse for another three days. Only after this amount of time has passed will the starter be completely ready and it will be possible to begin the actual preparation of amaranth bread.

To do this, mix the above components in the required quantity and knead into a homogeneous dough. All that remains is to cover a baking sheet with parchment and place the dough on it. Cover everything with a towel and place it in a warm place for 5-6 hours. At the end of this time, brush the loaf with whipped egg whites and lightly sprinkle with the selected seeds.

This unusual bread only needs to be baked for 60 minutes at a temperature of 180 degrees.

You probably thought that simple bread wasn’t worth so much effort? The simple one may not be worth it, but the amaranth one definitely is. After all, amaranth bread is an extremely nutritious and very healthy basis of the diet. The amazing nutty taste, vitamins and other useful components make amaranth bread many times healthier than the usual rye or wheat loaves.

In Rus', amaranth has been used as food since ancient times: amaranth bread was baked from amaranth flour, which was considered a means of achieving longevity. By the way, in addition to tangible health benefits, bread with the addition of amaranth flour has an indescribable nutty aroma.

Almost everything was eaten - leaves, stems, seeds. Salads were made from the leaves and stems, which were nutritionally superior to salads made from spinach and other vegetables!

Porridges, cold soups like okroshka, and healing high-calorie drinks were prepared from amaranth.

Amrita is the drink of the gods, the nectar of immortality, and also the herb from which it was made.

Amaranth was one of the main grain crops of South America and Mexico (“Aztec wheat”, “Inca bread”), along with beans and corn, for 8 thousand years.

At the same time, references to the wonderful plant have been found in the Slavic world since time immemorial. Amaranth was actively eaten in Rus', only it was called lizards A.

From the seeds of this plant, our ancestors made flour and baked bread, and also made the famous SPELLED.

In addition to the seeds, the leaves were also eaten, adding them to salads. The culture was actively grown in Russia in the Middle Ages.

In his reforms, Peter 1 FORBIDDEN the cultivation of amaranth and the consumption of amaranth bread, which had previously been the main food of the Russian people, which destroyed longevity on Earth, which then remained in Russia; According to legend, the elders lived for a very long time (even the figure of 300 years is mentioned...)

Let's decipher the word AMARANTH.

So it turns out that AMARANTH literally means one who denies death, or rather, one who bestows immortality!!!

The word AMRITA - literally we get the same thing - mrita is death, the prefix “a” is negation.

A pantry of squirrels, a culture of today and the future—that’s what biologists around the world call this plant. Experts from the UN Food Commission have recognized it as a crop that will help provide the growing population of our planet with high-quality protein.

But amaranth is also a wonderful product. It is used in first and second courses, dried, salted and fermented like cabbage, pickled for the winter, and prepared in soft drinks that are more expensive than Pepsi and Coca-Cola.

Amaranth oil has the highest price among vegetable oils and animal fats, in all respects it is 2 times superior to sea buckthorn oil and is used during the complex treatment of radiation sickness, and the sprouted seeds are similar in composition to mother’s milk.

In addition to the wonderful culinary properties that Amaranth oil has, it contains a number of unique substances, microelements and vitamins, the benefits of which for the body can hardly be overestimated.

Scientists have found that amaranth also has effective medicinal properties. Scientists explain this by the fact that amaranth seeds have particularly strong biofields, which determine its miraculous healing properties. Or such a fact. Rickets chickens immediately recovered after being fed amaranth seed residues (chaff) for two days. And further. All the rabbit owners in the neighborhood had deaths of their animals - both adults and young animals. And those who used amaranth as food had none.

Amaranth is especially effective for successful beekeeping.

The healing properties of amaranth have been known since ancient times.

Amaranth oil is a well-known source squalene.

SQUALENE - A SOURCE OF LONGEVITY

Squalene is a substance that captures oxygen and saturates the tissues and organs of our body with it. Squalene is a powerful antitumor agent that prevents free radicals from damaging cancer cells.

In addition, squalene easily penetrates through the skin into the body, affects the entire body and is a powerful immunostimulant. The unique chemical composition of amaranth determines the limitlessness of its use as a remedy.

The ancient Aztecs used amaranth to feed newborn children; warriors took amaranth grains with them on difficult campaigns as a source of strength and health. A veritable pharmacy, amaranth was used to treat royalty in ancient India and China.

Currently, amaranth is successfully used in different countries in the treatment of inflammatory processes of the genitourinary system in women and men, hemorrhoids, anemia, vitamin deficiencies, loss of strength, diabetes, obesity, neuroses, various skin diseases and burns, stomatitis, periodontitis, gastric ulcers and duodenum, atherosclerosis.

Preparations containing amaranth oil reduce the amount of cholesterol in the blood, protect the body from the effects of radiation exposure, and promote the resorption of malignant tumors, thanks to squalene, a unique substance included in its composition.

Squalene was first discovered in 1906. Dr. Mitsumaro Tsujimoto from Japan isolated an extract from the liver of a deep-sea shark, which was later identified as squalene (from the Latin squalus - shark).

From a biochemical and physiological point of view, squalene is a biological compound, a natural unsaturated hydrocarbon. In 1931, Professor of the University of Zurich (Switzerland), Nobel Prize winner Dr. Claur proved that this compound lacks 12 hydrogen atoms to achieve a stable state, so this unsaturated hydrocarbon captures these atoms from any source available to it.

And since the most common source of oxygen in the body is water, squalene easily reacts with it, releasing oxygen and saturating organs and tissues with it.

Deep-sea sharks need squalene to survive in conditions of severe hypoxia (low oxygen) when swimming at great depths.

And people need squalene as an anticarcinogenic, antimicrobial and fungicidal agent, since it has long been proven that oxygen deficiency and oxidative damage to cells are the main causes of aging of the body, as well as the occurrence and development of tumors.

Entering the human body, squalene rejuvenates cells and also inhibits the growth and spread of malignant tumors. In addition, squalene is able to increase the strength of the body’s immune system several times, thereby ensuring its resistance to various diseases.

Until recently, squalene was extracted exclusively from the liver of deep-sea sharks, which made it one of the most scarce and expensive products. But the problem was not only its high cost, but also the fact that there is not so much squalene in the shark’s liver - only 1-1.5%.

The unique antitumor properties of squalene and the great difficulty of obtaining it have forced scientists to intensify their search for alternative sources of this substance. Modern research has discovered the presence of squalene in small doses in olive oil, wheat germ oil, rice bran, and yeast.

But during the same research, it turned out that the highest content of squalene is in oil from amaranth grains. It turned out that amaranth oil contains 8-10% squalene!

During biochemical studies of squalene, many other interesting properties were discovered. Thus, it turned out that squalene is a derivative of vitamin A and, during the synthesis of cholesterol, is converted into its biochemical analogue 7-dehydrocholesterol, which in sunlight becomes vitamin D, thereby providing radioprotective properties.

In addition, vitamin A is absorbed much better when it is dissolved in squalene. Then squalene was discovered in the human sebaceous glands and caused a whole revolution in cosmetology. After all, being a natural component of human skin (up to 12-14%), it is able to be easily absorbed and penetrate into the body, while accelerating the penetration of substances dissolved in the cosmetic product. In addition, it turned out that squalene in amaranth oil has unique wound-healing properties and easily copes with most skin diseases, including eczema, psoriasis, trophic ulcers and burns.

If lubricated amaranth oil the area of skin under which the tumor is located, the radiation dose can be significantly increased without the risk of getting a radiation burn. The use of amaranth oil before and after radiation therapy significantly accelerates the recovery of the patient’s body, since when squalene enters the body, it also activates the regenerative processes of the tissues of internal organs.

AZTEC BREAD.

The healing properties of amaranth have been known since ancient times. In ancient Chinese medicine, amaranth was used as an anti-aging agent. It was known to both the ancient Greeks and the peoples of Central America - the Incas and Aztecs. Among the ancient Greeks it was a symbol of immortality.

Indeed, amaranth inflorescences never fade. Amaranth bread, according to legend, was called the bread of the Aztecs. The name of amaranth among the ancient Mayan, Aztec and American Indian peasants was Ki-ak, Bledo, Huatli. The Indian name for amaranth is ramadan (given by God).

Amaranth is a clear confirmation of the truth: the new is the long-forgotten old. The plant that fed the population of the American continent for eight thousand years now appears before us in the form of a stranger.

Some facts have come down to us about the economic importance of amaranth for the last Aztec empire, which was ruled by Montezuma in the early 16th century AD. The emperor received 9 thousand tons of amaranth as a tax. Amaranth became an integral part of many ritual events in which paint made from it was used.

Obviously, this was the reason that the Inquisition declared the plant a devilish potion, as a result of which the Spanish conquistadors literally burned the Huatli crops, destroyed the seeds, and punished the disobedient with death.

As a result, amaranth disappeared from Central America. European civilization trampled on a foreign, unknown culture, often much higher in intelligence.

No amount of fear of conquerors could force the Indian tribes to abandon the cultivation of Huatli. Especially in hard-to-reach mountain villages. And it’s not even about pagan rituals. Maize (corn) cakes suppressed hunger, but caused intestinal inflammation and pain. The addition of huatli to the dough saved the peasants from suffering.

It is not surprising that Mexico, the USA, and the countries of Central and South America began to cultivate amaranth in large areas.

The UN Food Commission has recognized amaranth as a 21st century crop for its nutritional and healing properties.

HOW TO USE AMARANTH

Seed flour, oil and fresh young leaves are used.

1. Seed flour is added to various porridges, in particular oatmeal. It turns out to be a very nutritious and healthy food.

2. Flour can be added to baked goods in a ratio of 1:3, for example, to pancakes, gingerbread cookies, cheesecakes, cookies, etc. Amaranth flour gives the dough viscosity and stickiness, so baking with pure amaranth flour is done according to special rules.

3. Baking with amaranth flour.

4. Young amaranth leaves are added to salads, stews, vegetable purees and other dishes. A healthy tea is brewed with the leaves.

5. Amaranth oil is also widely used.

Soup dressing made from amaranth leaves.

Dry and chop young amaranth leaves. Use for seasoning soups at the rate of: 1 tsp. dressing for 1 serving of soup.

Salad of fresh amaranth leaves.

Wash 200 g of young amaranth leaves, cut into strips, put in a salad bowl, add 30 g of finely chopped green onions and 20 g of chopped parsley. Season with 1 tbsp. l. vegetable oil.

Omelet with amaranth.

Mix 2 eggs with finely chopped young amaranth leaves. Pour into the pan and cook until done.

Cutlets made from amaranth leaves.

Boil 200 g of young amaranth leaves for 5 minutes, chop, add 2 eggs, 1 chopped lokovitsa, 2 cloves of chopped garlic, 2 tbsp. l. grated cheese, 2 tbsp. l. wheat flour, 1 tbsp. l. fine wheat grain. Add salt and black pepper to taste. Form cutlets from the resulting mass, roll in breadcrumbs, and fry in vegetable oil on both sides. Add 1 cup of water or vegetable broth, bring to a boil, cover and simmer over low heat for 5-10 minutes.

Amaranth leaf dumplings.

Grind 3 tbsp with one egg. l. flour, adding a little water, knead the elastic dough. Mix finely chopped amaranth leaves, chopped onion, dill and parsley into the dough. Salt and black pepper - to taste. Drop pieces of dough into the boiling broth using a wet teaspoon. After the dumplings float to the surface, they are brought to readiness.

Tea made from amaranth leaves and seeds.

From fresh or dried leaves, you can brew tea in a thermos, like rose hips. Seeds are used as follows: 1 tbsp. l. The panicle with seeds is crushed and poured with a glass of boiling water. After 20 minutes, strain and drink a quarter glass 3 times a day, half an hour before meals and before bed.

Amaranth seeds are used in confectionery products.

Lightly toasted seeds are added to the baking dough. If you add flour from amaranth grains to a dough made from wheat flour, then the baking will not go stale for a long time.

Amaranth-oat bread

Ingredients:

2 cups oatmeal-amaranth flour mixture, 2 cups boiling water, 2 teaspoons salt, 1/4 cup sugar or 1/2 cup molasses, 1 package of dry yeast, 1/4 cup lukewarm water, 4 - 4 1/2 cups full-fledged wheat flour.

Method of preparation: Mix flour and dissolved sugar with 2 cups of hot water. Set everything aside until it cools down. Dissolve yeast in warm water. In a large saucepan, combine the yeast and flour mixture.

Gradually add 4 cups of wheat flour.

Knead the mixture until a homogeneous dough is obtained on a floured board or in a dough mixer until the dough stops sticking to your hands.

Divide and shape 2 loaves and place them on a greased baking sheet. Let them rise to double their size and then lower them.

Let rise again until doubled in size.

Bake at moderate temperature 200 degrees for 50-60 minutes.

Amaranth fritters

Ingredients: 5

00 ml of sour kefir or curdled milk, 100 g of wheat flour, 50 g of amaranth flour, 2 eggs, 2 tablespoons of sugar, 1 teaspoon of soda, Salt to taste.

Cooking method:

Mix kefir, eggs, sugar, salt and soda until smooth.

Add flour in parts, mix until smooth. When adding a small amount of flour, the pancakes will turn out light and tender; with a large amount of flour (with a creamy consistency of the dough), the pancakes will be denser and more satisfying.

Fry over medium heat in sunflower oil.

Amaranth fruit cake

Ingredients: 1/2 cup dates, chopped, 1/4 cup figs, 1/2 cup amaranth seeds, 1 cup boiled water, 2 egg whites, 1/4 cup margarine, 1/4 cup pineapple chunks, 2 cups whole wheat flour , 2 teaspoons baking powder, 1/2 cup walnuts, crushed, 1/2 cup pecans, crushed, 1 teaspoon vanilla extract.

Cooking method:

Soak dates, figs and amaranth in hot water. Beat the eggs well, add honey and margarine. Beat well again.

Mix with the remaining ingredients and knead well.

Pour the mixture into a buttered cake tin. Bake at 175 C for 1 hour 15 minutes.

Amaranth seed meatballs

Ingredients:

150g chopped meat, 200g toasted amaranth seeds (whole amaranth flour can be used), 4 eggs, salt.

Cooking method:

mix everything until a homogeneous mass is obtained. Form meatballs within 4 cm in diameter, cook with mild tomato sauce.

Cookies (biscuits) made from amaranth flour

Ingredients:

2.5 cups of amaranth seed flour, 1.5 cups of corn starch, 100g butter or margarine, 1.5 cups of granulated sugar, 2 eggs, 3 teaspoons of powder (powder), yeast (sourdough), vanillin essence.

Cooking method:

sift corn starch (corn flour) together with yeast powder and place in one bowl, fry until golden brown (in some cases, frying can be done with whole amaranth flour).

Separately mix the butter and sugar and mix well.

Then one by one is combined with eggs and vanilla essence is added. If the mass turns out to be very thick, add a little milk. The mass is rolled out and cut with molds.

Grease the pans with butter and place the cookies, leaving a distance of 1/2 inch. them.

Bake until browned and separate almost immediately.

Baking powder is prepared from 25 g of baking soda, 25 g of cream with tartaric acid and 12 g of corn starch.

Amaranth grain bread

Ingredients:

1 teaspoon baking soda, 1 cup whole wheat flour, 1 egg white, 3/4 cup high-lysine wholemeal flour, 3/4 cup amaranth seeds, 1 tablespoon margarine, melted, 1 cup low-fat cream.

Cooking method:

Sift baking soda with flour and mix with other dry ingredients. Beat the egg and add it to the milk and melted margarine.

Mix everything well and combine with dry products.

Then place the mixture in an oiled pewter pan and bake in a hot oven for about 25 minutes.

Amaranth seed cutlets

Ingredients:

50g of toasted amaranth seeds, 30g of finely grated carrots, 30g of cooked or natural (raw) peas (make a puree), 20g of boiled potatoes (make a puree), 2 eggs, salt.

Cooking method:

Mix all ingredients thoroughly, form cutlets, roll in breadcrumbs and fry in oil.

Healthy food: The healing properties of amaranth have been known since ancient times. The indigenous population of South America has been using amaranth for food and as medicine for 8 thousand years. Before the reign of Peter I

The healing properties of amaranth have been known since ancient times. The indigenous population of South America has been using amaranth for food and as medicine for 8 thousand years.Before the reign of Peter I, amaranth bread was baked in Rus', the consumption of which significantly reduced the risk of many diseases.

Products for the recipe

Amaranth flour

Whole wheat flour

Amaranth flakes

Amaranth bread

Banana bread with amaranth

According to this recipe, the bread will be more “moist” and heavier, and does not contain sugar.

Compound:

1 cup amaranth flakes
2 large eggs
3 ripe large bananas
3 tablespoons vegetable oil
1/2 cup shelled walnuts
Spices (cinnamon, ginger, nutmeg) to taste.

Lightly beat the eggs, mash with a spoon or beat the bananas with a blender until smooth, mix the beaten eggs, bananas and cereal in one bowl, add the nuts. (the dough should be viscous) and place it in the mold. Bake at 180 degrees on the middle shelf for 30-40 minutes, check readiness with a toothpick.

Banana bread with amaranth

If you cook according to this recipe, you will get a real amaranth-banana cake!

Compound:

100 grams of wheat flour
100 grams of amaranth flour
100 grams of vegetable oil
50 grams of sugar
2 eggs
3 bananas (chopped)
50 grams of nuts

Baking powder/soda, vanillin (vanilla essence or extract), spices to taste.

Mix flour, baking powder, vanillin and spices in a container, beat eggs and sugar separately. Add beaten eggs to flour, pour in vegetable (olive) oil, stir and add bananas. The dough should be thick and dense; if necessary, you can add a little extra flour, mix in the nuts and pour the mixture into the mold. Bake at 180 degrees for about 35-40 minutes. When the banana bread is browned, check with a toothpick for doneness.

Amaranth bread with spelled

100 g amaranth, crushed
300 ml. water
1 stick of yeast
1 tbsp. l. honey
300 ml. warm milk
375 g fine spelled flour
150 g very finely ground amaranth flour
1 tsp. sea salt
1 tbsp. l. vegetable oil

Per serving: approx. 130 kcal, 3 g fat, 21 g carbohydrates, 5 g protein.

Bring crushed amaranth to a boil in water. Reduce heat and cook for another 20 minutes. Leave to swell for another 10 minutes at the lowest setting.

Meanwhile, dissolve the yeast and honey in half the milk and leave for 10 minutes.

Mix spelled (spelt) and amaranth flour in a bowl.

Add the dough, crushed amaranth, the rest of the milk, sea salt and vegetable oil.

Knead into a plastic dough. If necessary, add more spelled flour. Leave to rise for 15-20 minutes.

Place the dough in a greased pan and let rise for another 15-20 minutes.Bake at 180 degrees for about 35-40 minutes.