What are the benefits of amaranth?
First is the amino acid lysine. Most cereal grains, like wheat, are relatively low in this essential amino acid. Alternatively, amaranth is relatively rich in lysine, containing approximately twice as much as wheat on an ounce-for-ounce basis.
Next are the minerals calcium, iron, and magnesium. When it comes to minerals, amaranth is much more like Swiss chard than wheat! It contains about four times more calcium and twice as much iron and magnesium as wheat.
A variety of non-GMO bulk grains and seeds may be found here.
Posted: June 13, 2018
I made this bread using amaranth for the first time and it came out wonderfully! It has a bit of an 'earthy' taste of 'the good old days', but at the same time sophisticated enough to be served with French cheese and red wine. The crumb is soft and moist with tiny seeds. We had it after lunch with a vanilla rum plum jam and it was a perfect combination.
- 1 c. amaranth seeds (whole grain amaranth)
- 1 1/2 c. water + 1/3 c. warm water
- pinch of salt
- 2 tsp. dry yeast
- 1 tbsp. honey
- 4 c. whole wheat flour
- 1/2 c. amaranth flour
- 2 tsp. salt
- 1 1/4 c. milk
- 2 tbsp. soft butter
In a medium saucepan mix together amaranth seeds, a pinch of salt, and water (1 1/2 c.)
Bring water to a boil, and cook for about 10 minutes on a low heat. Turn off the heat and let the mixture soak on the switched-off plate.
In a small bowl stir yeast and honey into warm water (1/3 c. cup) and put it aside for 15 minutes.
Mix the flours and salt in a bowl, make a mould and pour the yeast mixture in. Stir the flours and yeast together. Cover the bowl with a damp towel and let the dough rest for 15 minutes.
Stir milk and butter into cooked amaranth and add it to the dough. Using an electric mixer fitted with the dough hook knead the dough for about 5 minutes. Cover the bowl with a damp towel and let the dough rest until doubled in volume (about 1.5 hours).
Preheat the oven to 475°F.
On a lightly floured surface form the dough to a ball, then put it on a baking sheet. Let it rest for 10 minutes. For the decoration you can insert a drinking glass in the middle of the ball, then slash the loaf with a very sharp knife in a radial pattern eight times, then remove the glass.
Put the baking sheet on the middle rack in the oven, bake 10 minutes at 475°F, and then 35 minutes at 375°F.
Whole Grain Amaranth (ăm′ə-rănth′) is an ancient "grain". And being thousands of years old doesn't keep this "grain" from combining with other ingredients to create delicious flavorful loaves of bread.
Pleasant Hill Grain products I used for this recipe...