Wednesday, December 28, 2011

Spinach Sourdough Flat Loaves with Amaranth Flour


I submit the Spinach Loaves to Yeastspotting.


445 g cut spinach leaves, frozen
6 spring onions, chopped
1 teaspoon sweet paprika powder
15 g salt
505 g whole wheat flour
Defrost the spinach in a microwave, add onions, salt and sweet paprika powder. Combine all in a food processor. In a large mixing bowl knead a  dough from the spinach and whole wheat flour.

Cover and let sit at room temperature for 8 hours.
Then add:
500 g  mature whole wheat sourdough starter
230 g rye  mature sourdough starter
192 g whole amaranth flour
Knead the dough, cover and let ferment for 5-6 hours.
Turn on the oven and shape two large flat loaves.

Bake for 15 minutes at 500F at a baking stone, turn the loaves on the other side and bake for another 5-10 minutes.


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