Product Description
Place of origin: Ukraine
Amaranth flour is a great addition to a healthy diet, suitable for followers of various diets such as those following a specific diet, veganism, or vegetarianism.
The thickening effect of brownish-gray flour is significant, so attention should be paid to this when using it.
Amaranth flour is made from amaranth seeds, so it has the same properties. It is an excellent source of calcium, magnesium, zinc, and other micronutrients. Considering all important plant-based foods, amaranth stands out for its iron content both in quantity and bioavailability.
Not only does its calcium content exceed that of milk, but in terms of biological utilization, amaranth makes it the best source of calcium.
Mineral content: calcium, iron, potassium, sodium, phosphorus, magnesium, zinc
Vitamins: B1, B2, B3, B6, C
Beneficial effects: supports the function of the heart muscle, keeps the mind fresh
Amaranth can be used to make roasted, puffed, popped, and extruded products, which can be mixed into muesli, yogurt, or kefir. Its flour can be used to make porridge, cream soups, and due to its high starch content, bread, pasta, and pastries. It is also suitable for breading. Due to its neutral taste, it can be prepared both savory and sweet.
Bread with amaranth flour
Ingredients:
- 250 grams of fine flour (fine)
- 100 grams whole wheat flour (wheat)
- 12 decagrams of amaranth flour
- 1 heaped tbsp flaxseed meal
- 1 heaped tbsp flour
- 1 tbsp powdered milk
- 1 tbsp flour (wheat)
- 1 packet (7 g) instant yeast
- 2 teaspoons of salt
- 4 dl water
- 1 tbsp coconut oil (or other type of fat)
Preparation:
Line a bread tin with baking paper.
Sift the ingredients into a mixing bowl, mix together, and knead with the dough hook of a stand mixer while gradually adding lukewarm water.
Grease our hands (as the dough is quite sticky), and shape a ball of dough. Place it in our bread tin. Let it rise near the stove or heater. Meanwhile, preheat the oven. Once our dough has risen, place it in the oven and bake it.