Can Amaranth Grain (Bob's Red Mill Organic whole-grain) be included in a multi-grain bread without special handling or should it be cooked or pre-soaked? The Amaranth was a gift and I have a lot of it--being stored under refrigeration. Is the texture/flavor pleasing?
Submitted by kanewbie on February 20, 2012 - 2:05pm
No soaking required...
unless you are in a REAL hurry to get bread on the table. Small seeds, such as amaranth, millet, nigella, quinoa, sesame, poppy-seed, etc, can be incorporated very easily into a bread dough with no problems, but I'm assuming that you will use a fairly long 'bulk fermentation' time—overnight, at least—with the seeds in the dough.
Check out:
http://www.breadtopia.com/no-knead-recipe-variations/#ss
Best,
Adam
That's right, but...
...I once put them on top of a loaf and they baked out incredibly hard. Inside, they are fine.
FF
Amaranth
Thanks Adam and Frequent Flyer for your responses. I enjoyed the video, copied the recipe, and will not put seeds on outside of my dough before baking. Appreciate the help.