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!