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.

Multigrain Sourdough with Buttermilk

It meant to be recipe for sourdough waffles but in Tuesday morning  I woke up with no enthusiasm for making them. I was in bad mood, there was no sun outside. So instead of  adding : eggs and butter to the multigrain base I mixed in whole wheat flour.

 I believe that the breads I bake reflect my emotional state. What I mean is that my mood has an impact on my actions. The bread could have look better if I had shaped it once more and put into a pan. But I didn't feel like saving its shape (I didn't care because I knew that I would be eating that loaf alone) and left it as it was. 

Here it is :(. It has interesting flavor, the crumb is good but the crust is very tough.  

  I submit the loaf to Yeastspotting  hosted this week by Hefe und mehr.

445g sourdough starter (liquid, bubbling; 200g (stone ground rye) sourdough +245 g whole wheat sourdough)

920 g buttermilk (946 ml)
101 g whole buckwheat flour
101 g whole millet flour
101 g whole amaranth flour

buckwheat (left),  millet (center),  amaranth (right)

202 g whole wheat  flour

In a large bowl, I combined the ingredients and let them  ferment for 14 hours in cool place . It would be great base for waffles.

Then I  mixed in:
600g whole wheat flour
and set it  aside for 45 minutes. After that time, I added 22 g salt and left the dough it in a mixing bowl for 45 minutes.

 I shaped the loaf, put into the proofing "basket" (actually it was the large colander, which I use very often for proofing my favorite round loaves) and preheated my oven to 500F.
I baked it  for 20 minutes at 480F wit steam and for 30 minutes at 450F.