amaranth-sunflower-spelt bread

24th May 2016

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Treasured gifts.

Divine teachings.

An Ocean of Gratitude.

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thank-you Kristin

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This recipe was introduced to me by Gillian.  She made it one night accompanied with a delicious beetroot borsch and a green salad.

A wonderful bread to go with a simple soup for a no fuss dinner.  I love eating this bread the next day, with a thick spread of salted butter and a dollop of home-made jam/a drizzle of honey.  Feels like a perfect balance between a bread and a cake.

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amaranth-sunflower-spelt bread

6 – 8 servings

Recipe slightly adapted from ‘Angelica’s Kitchen’.

She goes on to say, ‘ This is a highly nutritious bread that cries out for a leguminous accompaniment. Try cutting it into thick wedges and serving it alongside your favourite bean dish or soup. It can also be cooked in a cast-iron skillet, bringing it straight to the table and served piping hot.  The bread has a satisfying, complex texture in part because some of the sunflower seeds are mixed into the batter while others are sprinkled on top.’

For a savoury addition, add some sautéed fennel rounds or chopped olives and a sprinkling of rosemary on top of the bread before baking.

I like this bread with more sweetness, so I added extra maple syrup to the recipe.  If wanting it less sweet as in the original recipe, use only 1 Tablespoon of Maple syrup and increase the soy milk to 1 cup.

to cook the amaranth:

1 cup filtered water

½ cup amaranth

¼ tsp rock salt

for the bread:

¾ cup sunflower seeds – divided

1 ½ cups whole spelt flour (wholewheat flour can be substituted)

½ cup medium ground cornmeal (can use polenta)

½ tsp baking powder

¾ tsp baking soda

½ tsp rock salt

¾ cup unsweetened soy/almond milk

¼ cup olive oil

3 Tblsp apple cider vinegar

¼ cup maple syrup

to cook the amaranth:

Place 1 cup water and ¼ tsp salt in a small saucepan and bring to boil.

Add amaranth, lower flame, and cover.  Simmer for 35 – 45 minutes or until the water has absorbed.  Set aside and allow to sit for 10 minutes.  It will be sticky and wet.

to make the bread:

Preheat oven to 350F/180C.  Spread the sunflower seeds on a baking sheet and toast for 8 – 10 minutes. Remove from the oven and allow to cool.

Lightly oil a 9-inch square pan or a round skillet.

In a medium-sized mixing bowl, whisk together the whole spelt flour, cornmeal, baking powder, baking soda, salt and ½ cup sunflower seeds.

In a separate bowl, whisk together the soy milk, olive oil, apple cider vinegar, maple syrup and cooked amaranth.

Combine the wet and dry ingredients together.  Mix thoroughly, but do not over-mix.  The batter will be thick, but pourable.

Pour the batter into the pan/skillet and sprinkle with the remaining ¼ cup sunflower seeds.

Bake for 45 – 55 minutes till golden, or when a toothpick inserted comes out clean.

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Goodness shared by Stacey

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