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Categories:
water honey active dry yeast bread flour whole wheat bread flour amaranth flour vital wheat gluten flour orange zest vegetable oil salt
Viewed: 24 - Published at: 3 years agoIngredients
- 1 1/4 cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
- 3 tablespoons honey
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups bread flour
- 1/3 cup whole wheat bread flour
- 3/4 cup amaranth flour
- 1 tablespoon vital wheat gluten flour
- 3 tablespoons grated orange zest
- 2 tablespoons vegetable oil
- 3/4 teaspoon salt
Method
- Stir water, honey, and yeast together in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Whisk bread flour, whole wheat bread flour, amaranth flour, and vital wheat gluten flour together in a bowl.
- Stir orange zest, vegetable oil, and salt into yeast mixture. Gradually add flour mixture to yeast mixture to form a sturdy dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease a loaf pan.
- Punch down dough, turn onto a lightly floured surface, and knead 5 to 6 times. Form dough into loaf and place into prepared pan. Let rise until doubled in volume, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 40 minutes.
