Amaranth Whole Grain Bread Roll
Protein-rich, hearty bread roll that tastes like a fresh wheat loaf in brown paper bag sleeves you see in country market baskets
Ingredients
- 2 cups whole wheat flour
- 1 cup water, plus 1-2 tablespoons as needed
- 1/2 tsp instant yeast
- 1 tsp kosher salt (or any salt will work)
- 1/4 cup cooked amaranth
Instructions
- Add the flour, yeast and salt to a mixing bowl with a dough hook. Keep the yeast and salt on separate sides of the bowl when you add.
- Then gradually add in water and start mixing on medium speed with the dough hook (or blending and beating up with pressure by hand if you don't have a mixer with dough hook). Gradually turn on higher speed to break down the gluten in gluten grains. With a machine, it will take about 7-10 minutes.
- While waiting, prepare a square or rectangular plastic or glass container (a 4″ square all around will work well). Lightly line coat the bottom of the proofing container with olive oil before proofing.
- When the dough has been mixed and worked enough (after the wet slapping stage against the mixer), it's ready for proofing. Slip off the dough hook and place dough directly in the proofing container. Close the lid or put a piece of plastic wrap on top and let the dough proof for 2-3 hours (or more at room temperature.) You can also leave overnight in the fridge covered so it doesn't dry out (adding a little more water to compensate for the moisture that will be lost).
- After proofed, prepare a baking sheet with sprinkled whole wheat flour (or any flour for bench flour). If you use a Silpat or liner sheet to the pan, then there's no sticking.
- Shape the dough as rolls or one long loaf shape. Add your personality!
- Bake at 350°F/180°C for about 25 minutes or until bottom is golden to medium brown. Enjoy while still warm!
- Tip: If you would like to add 1/4 cup cooked amaranth for your multi whole grain ciabatta bread, you'll need about 1/2 the water (about 1/2 cup of water instead of 1 cup).