- 1/2 cup warm water
- 1 tsp. sugar
- 1 tbls. yeast
- 3 cups warm water
- 1/3 cup sugar
- 1/3 cup vegetable oil
- 1 tsp. salt (I use kosher salt)
- 4 cups semolina flour
- 3 cups whole grain flour (I typically use 1c.rye, 2c. whole wheat)
- 3 cups high gluten bread flour (more or less to make stiff dough)
- 1 cup hulled sesame seeds
Add the water, sugar, oil and salt to yeast mixture. Stir to dissolve sugar and salt.
Add semolina flour all at one time. Mix together thoroughly. It reminds me of cornbread at this point.
Add whole grain flour one cup at a time, mixing well after each addition.
Mix yeast, 1 tsp. sugar and 1/2 cup warm water in large bowl. Let sit until bubbly
Add bread flour a little at a time until you get a workable dough. Turn out onto countertop and knead in more flour. Knead for 5 to 10 minutes. Form into ball and place into large oiled bowl.
Cover with a damp cloth and let rise until doubled. Punch down dough and let rest 15 minutes. Can now be formed into loaves of any type. I started out making 4 round loaves and baking them on two cookie sheets, but I also like french loaves, buns or using whole recipe to make a party sandwich loaf.
After forming into loaves, brush top and sides with cold water and sprinkle with lots of sesame seeds. Roll onto top and brush bottom with water and lots of sesame seeds.
Place onto greased pans and let rise until doubled. Bake in a pre
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.