Amaranth Sunflower Spelt Bread Recipes

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BREAD MACHINE AMARANTH AND ORANGE BREAD



Bread Machine Amaranth and Orange Bread image

This is from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in its introduction, "Although it has no nuts, this bread is nutty and fruity, dense and healthy. Amaranth, a high-protein grain from Central America, contributes the mellow flavor that goes so well with orange and honey. It is wonderful to wake up to the smell of amaranth bread and to start the day with a wallop of taste and nutrition."

Provided by mersaydees

Categories     Breads

Time 3h10m

Yield 1 Loaf

Number Of Ingredients 10

2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
1/3 cup whole wheat flour
3/4 cup amaranth flour
3 tablespoons powdered milk
3 tablespoons honey
3 tablespoons grated orange zest
3/4 teaspoon salt
1 1/2 tablespoons vegetable oil
1 1/4 cups water

Steps:

  • Add ingredients to your bread machine in the order suggested by its manufacturer.
  • Process on the bread cycle.

Nutrition Facts : Calories 2088.4, Fat 36, SaturatedFat 8.6, Cholesterol 23.3, Sodium 1870.6, Carbohydrate 386.2, Fiber 24.2, Sugar 62, Protein 58.8

MULTI-GRAIN SPELT BREAD



Multi-Grain Spelt Bread image

This is not sweet since it has no sugar in it. It's delicious warm with some Vegan Earth Balance on it or even some honey would be nice. I didn't put the cooking time in the details but will elaborate in the directions.

Provided by Jo Zimny

Categories     Other Breads

Time 40m

Number Of Ingredients 12

1 3/4 tsp sea salt
3 c whole spelt flour
2 1/2 tsp baking chocolate, semi-sweet
1/2 tsp baking powder
9 Tbsp coconut
2 Tbsp apple cider vinegar
1/2 c sunflower seeds, roasted
3 1/2 c water
3 Tbsp teff seeds
3 Tbsp amaranth
3 Tbsp millet
3 Tbsp quinoa, cleaned

Steps:

  • 1. Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
  • 2. While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
  • 3. When done, set the cooked grains aside in a bowl to cool.
  • 4. In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
  • 5. Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
  • 6. Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
  • 7. Be gentle with this, don't over mix it will just make it tough.
  • 8. Pour the batter into your 8x4 loaf pan and smooth the top.
  • 9. Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
  • 10. Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
  • 11. Enjoy!

AMARANTH-SUNFLOWER-SPELT BREAD



Amaranth-Sunflower-Spelt Bread image

I've only made the whole-wheat variation of this recipe, but it was very tasty and easy. Adapted from The Angelica Home Kitchen cookbook.

Provided by Lifla

Categories     Quick Breads

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup water
1/2 cup amaranth
3/4 teaspoon sea salt, divided
3/4 cup sunflower seeds
1 1/2 cups spelt flour or 1 1/2 cups whole wheat flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 cup soymilk
6 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon maple syrup

Steps:

  • Place 1 cup water and 1/4 teaspoon sea salt in a 1-quart saucepan and bring to a boil.
  • Add amaranth, lower flame, and cover. Simmer for 45 minutes or until water is absorbed.
  • Preheat oven to 350°F
  • Spread the sunflower seeds on a baking sheet and toast for 8 to 10 minutes. Remove from the oven and allow to cool.
  • Whisk together the flour, cornmeal, baking powder, baking soda, 1/2 cup of the toasted sunflower seeds, and remaining sea salt in a medium-size mixing bowl.
  • In a separate bowl, whisk together the soy milk, amaranth, olive oil, apple cider vinegar, and maple syrup.
  • Combine the wet and dry ingredients. Mix thoroughly, but do not overmix. Batter will be thick but pourable.
  • Lightly oil (or pan-spray) a 9- or 10-inch pie pan.
  • Pour in the batter and sprinkle with the remaining 1/4 cup of sunflower seeds.
  • Bake for 45 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 351.6, Fat 24.6, SaturatedFat 3.2, Sodium 570.5, Carbohydrate 26.5, Fiber 4.7, Sugar 2.8, Protein 9.1

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