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Amaranth Bread Recipe

Amaranth Bread Recipe

By What’s Baking

Nutty, slightly sweet amaranth bread with a tender crumb and crisp crust makes a nutritious and flavorful addition to any meal.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic round loaf of amaranth bread with a beautifully cracked golden-brown crust, placed on a weathered wooden cutting board. A cross-section view reveals the bread's distinctive light tan crumb with tiny flecks of amaranth seeds scattered throughout. Soft natural light streams in from a nearby window, highlighting the bread's textural elements and creating gentle shadows. Scattered around the loaf are sprigs of fresh herbs, a small bowl of amaranth seeds, and a linen cloth partially draped beneath the bread. A butter knife rests beside a slice that's been cut to showcase the bread's perfect density and even air pockets, with a small dish of softened butter nearby.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g amaranth flour</li><li class="ingredients-single-item">250g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">50g whole amaranth seeds</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">15g honey (or maple syrup)</li><li class="ingredients-single-item">260ml warm water (about 38°C)</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">10g flaxseeds (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Proofing basket or bowl</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating the yeast. In a small bowl, combine the warm water (38°C - it should feel warm but not hot to the touch) with honey, stirring until dissolved. Sprinkle the yeast over the surface and let it sit for 8-10 minutes until foamy. This activation ensures your bread will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the amaranth flour, bread flour, amaranth seeds, flaxseeds (if using), and salt. The amaranth flour provides a nutritional boost with protein and minerals, while the bread flour contributes the necessary gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Create a well in the center of your dry ingredients and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. If using a stand mixer, combine on low speed with a dough hook for 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Knead the dough by hand for 8-10 minutes (or 5-6 minutes in a stand mixer) until smooth and elastic. The dough will feel slightly tacky but shouldn't stick to your hands. The amaranth makes this dough a bit stickier than traditional bread dough, so resist adding too much extra flour which could make your bread dense.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for 1.5-2 hours, until doubled in size. The first rise develops flavor and structure in your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently deflate the dough by pressing down with your fingertips. Turn it out onto a lightly floured surface and shape into a round loaf by folding the edges toward the center, creating surface tension. Place the shaped dough seam-side up in a proofing basket or bowl lined with a well-floured kitchen towel.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover loosely and let rise for 45-60 minutes, until the dough springs back slowly when poked gently with a finger. Meanwhile, place your Dutch oven or baking stone in the oven and preheat to 230°C for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to bake, carefully flip the dough onto a piece of parchment paper. Score the top with a bread lame or sharp knife, making slashes about 1cm deep. This allows the bread to expand properly during baking and creates that beautiful artisan look.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using the parchment paper, carefully lower the dough into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. This creates steam inside the pot which helps develop a crackly crust. Then remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a wire rack and allow to cool completely before slicing, at least 2 hours. This cooling period is crucial as it allows the crumb to set properly and the flavors to develop. Enjoy your nutritious amaranth bread fresh, toasted, or stored in a paper bag for up to 3 days.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 5 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 2 g
🍗 Protein: 6 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 230 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make this bread without a Dutch oven or baking stone?

Yes, you can bake this bread on a regular baking sheet, though the crust won't be quite as crispy. To compensate, place a metal baking dish with water on the bottom rack of your oven to create steam during the first 15 minutes of baking.

Is amaranth bread completely gluten-free?

This particular recipe isn't fully gluten-free as it contains bread flour. However, you can adapt it to be gluten-free by replacing the bread flour with a gluten-free flour blend plus 1 tsp xanthan gum, though the texture will be somewhat different.

How can I store homemade amaranth bread to keep it fresh longer?

For optimal freshness, store cooled amaranth bread in a paper bag at room temperature for up to 3 days. For longer storage, slice the bread, wrap tightly in cling film and freeze for up to 3 months. Defrost slices as needed or toast from frozen.

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