Spelt Amaranth Sunflower Bread Recipes

Steps:

• 1. Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
• 2. While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
• 3. When done, set the cooked grains aside in a bowl to cool.
• 4. In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
• 5. Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
• 6. Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
• 7. Be gentle with this, don't over mix it will just make it tough.
• 8. Pour the batter into your 8x4 loaf pan and smooth the top.
• 9. Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
• 10. Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
• 11. Enjoy!

Steps:

• Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens.
• Stir in the butter and salt and 3 cups of flour. Stir vigorously with a wooden spoon.
• Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface.
• Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic. Do not overknead!
• Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk. (I find that sometimes it only takes an hour, make sure to check!).
• Grease two 8 1/2" x 4 1/2" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan.
• Cover and let rise in a warm draft-free spot for about 1 hour or until the dough has risen to the top of the pans. (Again, I find that it seems to take less time than listed here.).
• Preheat the oven to 350°F.
• Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.