Amaranth Soda Bread Recipes

AMARANTH SODA BREAD

Steps:

• Preheat oven to 400F.
• Combine water and vitamin C crystals; stir and let dissolve.
• In a large mixing bowl, combine 2-1/4 cups of the flour with the starch, salt and ground seeds.
• Whisk together lightly.
• When the crystals are dissolved, add the water and the oil to the flour mixture.
• Mix batter.
• Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet.
• Put the rest of the flour on a bread board or a piece of waxed paper.
• Combine the boiling water and baking soda.
• Stir to dissolve, then add to the dough.
• Stir (the dough will be very stiff).
• When the water disappears, beat hard for 10 strokes.
• Turn the dough onto the floured board or waxed paper.
• Roll the dough to coat it with flour.
• Working quickly, roll, pat, fold and punch for 2-3 minutes.
• The dough will absorb enough flour to handle easily, yet it remains soft.
• Gather dough into a smooth ball and put it on the floured baking sheet.
• Pat into about an 8" round, 1" thick at the edges and mounded slightly in the center.
• Use a sharp knife of razor blade to slash a deep"X" in the top of the dough.
• Pop into oven at once.
• Immediately reduce temperature to 325 degrees.
• Bake 55-65 minutes.
• "Done"may be a little tricky to determine (the toothpick test isn't enough).
• Use a clean oven mitt or paper towels, grab the loaf and crack it open.
• Look deep inside- uncooked dough appears darker in color, so it is easily detected.
• If you see that, put the loaf back in for another 10 minutes.
• Note cooking time for future reference.
• *Although you can make this recipe with as little as 2 Tbs of oil, it tastes better when it contains 4 Tbs (1/4 cup).
• Because there is no fat from egg yolks, the additional oil helps avoid dryness.

AMAZINGLY EASY IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

SEEDED WHOLE GRAIN SODA BREAD

Steps:

• Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
• Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
• Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
• Do ahead
• Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.

AMARANTH-SUNFLOWER-SPELT BREAD

Steps:

• Place 1 cup water and 1/4 teaspoon sea salt in a 1-quart saucepan and bring to a boil.
• Add amaranth, lower flame, and cover. Simmer for 45 minutes or until water is absorbed.
• Preheat oven to 350°F
• Spread the sunflower seeds on a baking sheet and toast for 8 to 10 minutes. Remove from the oven and allow to cool.
• Whisk together the flour, cornmeal, baking powder, baking soda, 1/2 cup of the toasted sunflower seeds, and remaining sea salt in a medium-size mixing bowl.
• In a separate bowl, whisk together the soy milk, amaranth, olive oil, apple cider vinegar, and maple syrup.
• Combine the wet and dry ingredients. Mix thoroughly, but do not overmix. Batter will be thick but pourable.
• Lightly oil (or pan-spray) a 9- or 10-inch pie pan.
• Pour in the batter and sprinkle with the remaining 1/4 cup of sunflower seeds.
• Bake for 45 minutes or until a toothpick comes out clean.