Treasured gifts.
Divine teachings.
An Ocean of Gratitude.
thank-you Kristin
Gillian introduced me to this recipe. She made it one night with a delicious beetroot borsch and a green salad.
This bread is wonderful with a simple soup for a no-fuss dinner. I loved eating it the next day with a thick spread of salted butter, a dollop of homemade jam, or a drizzle of honey. It feels like a perfect balance between bread and cake.
variations
- For a savoury addition, add sautéed fennel rounds or chopped olives and a sprinkling of rosemary to the bread before baking.
- I like this bread with more sweetness, so I added extra maple syrup to the recipe. If you want it less sweet like the original recipe, use only one tablespoon of maple syrup and increase the milk to 1 cup.
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.’
ingredients
1 cup water
½ cup/100g amaranth
¼ tsp fine rock salt
½ cup/65g sunflower seeds – divided
1½ cups/200g whole-spelt flour
½ cup/70g medium ground cornmeal (can use polenta)
1½ tsp baking powder
¾ tsp baking soda
½ tsp fine rock salt
¾ cup/165g unsweetened almond milk
¼ cup/45g olive oil (mild tasting)
3 Tbsp/30g apple cider vinegar
¼ cup/70g maple syrup
prepare the amaranth
- Place the water and salt in a small saucepan, bring to a boil, then add the amaranth, lower the 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.
prepare the bread
- Preheat oven to 350F/180C. Lightly oil a 9-inch square pan or a round skillet.
- Spread the sunflower seeds on a baking sheet and toast for 8 – 10 minutes. Remove from the oven and allow to cool.
- In a medium-sized mixing bowl, whisk together the spelt flour, cornmeal, baking powder, baking soda, salt, and ¼ cup sunflower seeds.
- In a separate bowl, whisk together the almond 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. (I also like to add a sprinkle of sesame seeds.)
- Bake for 45 – 55 minutes till golden or when a toothpick inserted comes out clean.
Goodness shared from Stacey
