Amaranth powered rye bread. 


450g rye flour (you can also use wheat flour which gives a lighter, less dense texture and isn’t as sour as rye)⁠
1 tbsp Vital Green
1 sachet instant yeast (7g)⁠
1 tsp salt ⁠
450ml lukewarm water⁠
1 tsp sugar ⁠


Sift the flour into a large bowl and mix all remaining dry ingredients in. ⁠
Make a well in the middle and stir in the sugar-water mix with a wooden spoon.
Once the dough is sticky but comes away from the side of your bowl it is ready for prooving!⁠
Pour into the greased bread tin and cover with a damp cloth. Leave this in a warm place to prove for 30 minutes (or a bit longer if you have the time). ⁠
Once you’ve set your dough aside preheat the oven to 200 degrees C. ⁠
When the dough has risen to the top of the tin place in the oven uncovered. ⁠
Bake for 30-40 minutes. ⁠
When it is ready the top should have formed a good crust and should be lightly browned. ⁠
Turn out immediately and leave on a wire rack to cool. ⁠

Enjoy as is, with a little nutbutter or make yourself a guormet sandwich!


Leave a Comment

Your email address will not be published.