EINKORN & AMARANTH PORRIDGE SOURDOUGH BREAD
Amaranth porridge sourdough bread tastes amazing and has a cool waxiness, that makes it ideal to pair with olive oil and tomatoes. Or simply slather with butter to complement the slight leafy-greens flavor imparted by the porridge.
Provided by Melissa Johnson
Categories Recipes
Time 2h15m
Number Of Ingredients 13
Steps:
- Porridge
- In a small saucepan, bring the water and amaranth grain to a rapid boil on your smallest burner.
- Lower the heat to simmer, cover the pan, and set a timer for 20 minutes.
- After 20 minutes, turn off the heat, but leave the lid on for an additional 10 minutes. Your amaranth will be cooked, with minimal excess water, and not sticking to the pan.
- Bread
- Mix the flour and water until incorporated and let it sit for 1-2 hours.
- Add the leaven and salt to the dough and let it rest about 40 minutes.
- After the rest, stretch and fold the dough 4-6 times every 20-30 minutes, incorporating the amaranth porridge during the second stretch and fold. I use a wet dough scraper and my hand to pull the dough up and over on all four sides of the bowl twice around. By the fourth stretch and fold, the dough will feel quite wet. Do two more (six in total) rounds of stretching and folding if you have the time, as this will help strengthen the gluten.
- Let the dough ferment for a total of 8-12 hours (since adding the leaven), depending on room temperature. My dough fermented 10 hours at 69 F.
- Scrape the dough out onto a well-floured counter. Flour the top of the dough, then stretch it and fold it in thirds and then in half. Let it rest 15-20 minutes while you prepare your basket with rice flour and amaranth.
- Re-flour your counter, flip the dough onto the floured counter and shape it into a boule.
- Place the boule into the banneton seam-side down, cover and let it proof for 60-90 minutes, preheating the oven for 30 minutes before the proofing time is finished. My dough proofed 75 minutes at 69 F. (A different version went 60 minutes at 75 F.)
- The dough will be floppy during the transfer to your cooking vessel, but if you used rice flour, it should not stick to the basket. Score rather than relying on the seams as they have likely sealed.
- Bake:
- Covered for 20 minutes at 500 F
- Covered for 10 minutes at 450 F
- Uncovered for 10-15 minutes at 450 F
- The internal temperature should be at least 205 F.
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Sundar neupane
neupanesundar@yahoo.comI would definitely recommend this bread to anyone who loves sourdough bread.
Saeed Swati
swatisaeed66@hotmail.comThis bread is a bit pricey, but it's worth it for the quality.
Lisa Lali
l@yahoo.comI love that this bread is made with all natural ingredients.
Mugonero
mugonero@hotmail.comThis bread is a great way to get your daily dose of whole grains.
Aoun Muhmmad
muhmmad-aoun@aol.comI'm not a huge fan of einkorn flour, but I actually really enjoyed this bread.
Thaimi Hernandez
thaimih36@yahoo.comThis bread is a bit more labor-intensive than some other sourdough recipes, but it's worth the extra effort.
Anila Keerio
anila-keerio100@gmail.comI'm so glad I found this recipe!
Nicholas Munyeke
m-nicholas62@hotmail.co.ukThis bread freezes well, so I always have a loaf on hand.
MB Niazi
n.m42@hotmail.comI've made this bread several times now, and it always turns out perfectly.
Kabirkabir Khan
k-k67@yahoo.comThis bread is a bit more dense than traditional sourdough bread, but I actually prefer it that way.
Daniel Tesfaye
daniel.t9@yahoo.comI would definitely recommend this recipe to anyone who loves sourdough bread.
Luke Stafford
stafford-l@gmail.comThis bread is perfect for sandwiches or toast.
Jenfri Cubas
jenfri@hotmail.co.ukThe amaranth adds a nice crunch to the bread.
Zp King
k_z@hotmail.comI love the nutty flavor of einkorn flour. It really shines through in this bread.
Tavon Chamber
c-tavon@hotmail.co.ukThis bread is a great way to use up leftover sourdough starter. It's also a great option for people who are looking for a healthier bread.
King Bloch
b_k66@yahoo.comI was pleasantly surprised by how easy this bread was to make. It didn't require any special equipment or ingredients, and it turned out perfectly.
LAR6ANO
lar6ano75@yahoo.comThis bread is a keeper! It's easy to make and absolutely delicious. I love the combination of einkorn and amaranth flours.
Infinix S5
infinix.s7@yahoo.comI've been wanting to try einkorn flour for a while now, and this recipe was the perfect opportunity. The bread turned out beautifully, with a crisp crust and a soft, fluffy interior. The amaranth added a nice touch of texture and flavor.
Love Guru
g_love1@aol.comThis einkorn amaranth porridge sourdough bread was a delightful surprise! It had a slightly nutty flavor and a wonderfully chewy texture. I'm definitely adding this recipe to my regular rotation.