Spelt Bread with Amaranth
Try the juicy spelt loaf with amaranth from Spoonsparrow or one of our other healthy bread recipes!
Ingredients
- 2 Parsnips
- 150 ml apple juice
- 700 g spelt whole‑grain flour
- 2 packets dry yeast
- 1 tsp salt
- 40 g sesame seeds
- 0.5 tsp fennel powder
- 1 apple
- 50 g amaranth (pop‑amaranth)
- 75 g rolled oats
Instructions
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1.
Peel, wash and roughly chop the parsnips. Heat the apple juice with 100 ml water and cook the parsnips for about 15 minutes until tender. Press through a potato masher, stir in 150 ml water and let cool.
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2.
Mix the flour with yeast and salt. Add sesame and fennel, then the parsnip puree, and knead quickly into a homogeneous dough. If needed, incorporate a little more water. Cover and let rise in a warm place for about 1 hour until doubled in volume.
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3.
If necessary, grease and flour the loaf pan. Wash, dry‑rub and grate the apple. Knead the apple shreds, amaranth and oats into the dough. Shape into a long strand, place in the pan and cover to rise another 30 minutes.
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4.
Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 1 hour. Remove, let rest in the pan for 15 minutes, then turn out onto a cooling rack.
