Buckwheat Amaranth Bread

I find my white bread recipe (Soft White Dinner Rolls ) to be a great base recipe for experimenting with bread. I had some whole grain amaranth in my house and since I finally figured out I can blend/grind my own flours, I decided to try a multigrain recipe.

I subbed in buckwheat and amaranth for some of the white flour. I added turmeric, of course, plus sunflower seeds. I was originally going to include spelt, but I wanted to see how these flavors intertwined first.

The loaf turned out good. It has a great multigrain flavor with the two flours and the sunflower seeds. The amaranth has an earthy, sweet nuttiness to it and the buckwheat is nice and mellow. I find that amaranth’s flavor tends to predominant breads. Knowing this, I used slightly less amaranth than buckwheat in this recipe.

Why bake with whole grains? Whole grains retain the bran and germ which contain many nutritional benefits but are removed from processed grains. Thus cooking with whole grains widens your nutritional profile as well as your flavors. Here are just a few nutritional benefits of amaranth and buckwheat.

Amaranth is a good source of several essential vitamins and minerals including B vitamins, calcium, iron and zinc. One cup of cooked amaranth contains 9 grams of protein. Amaranth contains all of the essential amino acids making it a complete source of protein.

Buckwheat is also a rich source of protein, dietary fiber, and B vitamins. It contains several dietary minerals, such as niacin, magnesium, manganese and phosphorus. Buckwheat packs an antioxidant punch; it contains the plant-compounds rutin, quercetin, vitexin and D-chiro-inositol. To top it it off, buckwheat is gluten-free as well!

I really enjoy baking with whole grains; they create such a hearty bread. What are some of your favorite whole grains to bake with?

Yield: 1 loaf

Buckwheat Amaranth Bread

  • 1 cup buckwheat flour
  • 3/4 cup amaranth flour.
  • 1¼ cup unbleached all purpose flour
  • 2 to 2½ teaspoons active yeast
  • 1¼ teaspoon salt
  • 1 tablespoon sugar
  • 1/4 teaspoon turmeric
  • ¼ cup potato flour or 1/3 cup potato flakes
  • ¼ cup canola oil
  • ¼ cup unsweetened almond milk, lukewarm
  • 1 cup lukewarm water
  • 1/4 cup sunflower seeds (optional)

In the bowl of your stand mixer or a large mixing bowl, combine the almond milk, water, sugar, and yeast and let it set for 2 to 3 minutes. Then add the oil, salt, and flours.

Knead them together until you’ve made a soft, smooth dough- about 7 minutes in the mixer or 10 minutes by hand.

You can adjust the dough’s consistency with additional flour or water as needed, but remember the more flour you add while kneading the denser your final loaf will be (so add flour in small increments if needed). My dough was a bit sticky and I added about 2 tablespoons of additional flour during the kneading process.

Transfer dough to a greased bowl, cover, and set in a draft-free place to rise about 1 hour. Dough will be puffy, but not necessarily doubled in bulk.

Transfer dough to a lightly greased work surface; I use a cutting board lightly sprayed with canola oil. Shape dough into an 8-inch log and place in a lightly greased 8½ x 4½-inch loaf pan, cover, and let rise for another hour, bread should have risen about an inch about the rim of the pan.

Toward the end of the second rise, preheat your oven to 350°F. For loaf bread, bake about 40 minutes, tenting loaf with aluminum foil during the last 10 minutes of baking.

Remove bread from the oven. Turn loaf out onto a wire rack and allow to cool. Enjoy!

Before first rise.
After first rise.
After second rise. Cooler temperatures prevented mine from rising more.
Just from the oven.
Beautiful multigrain bread.

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