Artisan No-Knead Bread with Amaranth

This was my first time baking with amaranth and I am totally sold on its nutty flavor. I prefer baking no-knead breads in a Dutch oven, mostly cause it’s so easy and produces a great crust! This recipe makes one large loaf, which I usually cut in the middle to freeze half.

Step: 1

Heat a skillet over medium heat and pour in amaranth; cook and stir until toasted and fragrant, 3 to 5 minutes. Remove from heat and cool.

Step: 2

Dissolve yeast in 1/4 cup lukewarm water in a small bowl. Let stand until bubbly, about 5 minutes.

Step: 3

Mix remaining 2 1/2 cups water with toasted amaranth, yeast mixture, all-purpose flour, bread flour, and salt in a large plastic container with a lid with a wooden spoon until well combined. Cover and let rise in a warm, draft-free place until doubled in volume, about 2 hours.

Step: 4

Dust a cutting board with 1 tablespoon all-purpose flour. Turn the dough out onto the board and briefly knead with floured hands. Shape into a ball.

Step: 5

Line a large bowl with a piece of parchment paper. Place dough in the bowl and cover with a clean dish towel; let rise until nearly doubled in volume, about 1 1/2 hours.

Step: 6

Preheat oven to 450 degrees F (230 degrees C) after dough has been rising for 45 minutes. Place a lidded Dutch oven inside after 25 minutes.

Step: 7

Remove hot Dutch oven from the oven using oven mitts. Place dough carefully inside, lifting it up with the parchment paper. Cut any parchment paper that is peeking out of the Dutch oven with kitchen shears. Cover with the hot lid.

Step: 8

Bake bread covered in the preheated oven for 30 minutes. Remove the lid and continue baking until top is golden brown, about 10 minutes. Lift bread out of the Dutch oven with the parchment paper using oven mitts and tap the bottom; if it sounds hollow, bread is done. Let cool for at least 1 hour on a wire rack.

Per Serving: 300 calories; protein 9.9g; carbohydrates 60g; fat 1.9g; sodium 588.5mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.