Peruvian Amaranth Loaf
Amaranth is a tiny grain, grown originally at high altitude, found both in the Andes and the Himalayas. Its high protein content has made it popular with vegetarians.
Serves: 16Hands-on: 30 minutesTotal: 4 hoursDifficulty: Medium
- 1½ cups warm milk
- 2 tsp. honey
- 1¾ tsp. active dry yeast (1 package)
- 3 Tbsp. unsalted butter
- 1 cup amaranth flour
- ½ tsp. kosher salt
- 4 cups bread flour
- 1 Tbsp. molasses
- 1 Tbsp. hot water
- In a large bowl, combine milk, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add butter and amaranth flour; stir to combine. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Coat two 9" × 5" loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape each into an oblong loaf. Place into prepared pans and set aside to proof for 30 minutes, or until dough rises above the pans. Preheat oven to 375°F.
- Combine molasses and hot water, and brush gently onto the risen dough. Bake risen loaf until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.