Monday, 17 October 2011

Amaranth Series


Amaranth Based Buns/ Bread

Formulation used

250g of Flour (75% wheat and 25%Amaranth flours)

20g of Sugar

2.5g of salt

2g of yeast

30g of margarine

1 ml cooking oil

Water added as required


  1. Mix the yeast and a little sugar in a little Luke warm water. Leave for about 5 minutes to activate the yeast until foamy.
  2. Mix the dry ingredients(flour, sugar, salt) together in a bowl
  3. Add and rub margarine into the dough and mix
  4. Make a well in the dough mixture and add oil, then mix
  5. Add yeast solution to the mixture a little at a time
  6. Add some warm water a little a time while mixing and kneading the dough until it is smooth, non sticky and elastic
  7. Put the dough in greased plastic bags and leave it to rise for 1 hour.
  8. Punch the dough down and knead the dough again to remove air
  9. Divide the dough into small portions of the desired bun size
  10. Mould the dough portion into small balls and put on a greased baking tray
  11. Cover the balls with plastic sheet and leave the balls to swell until they are almost double their size for 1 hour
  12. Bake the balls in a hot oven, reheated at 180oC until top turns light brown. This will take about 20 minutes
  13. Remove the buns from the heat and brush the top with fat.

Above are Pictures of the buns baked using the 25% Amaranth and 75% wheat Flour

Amaranth Based Cakes

Formulation used

250g Flour (75% wheat and 25% amaranth)

100g of sugar

100g of margarine (fat)

8g of Baking powder

2 eggs

80ml milk (optional)

Baking time: 40 minutes at 250oC degrees

  1. Preheat your oven to 250 degrees.
  2. Lightly grease the cake pans/ tins and sprinkle flour on the pan.
  3. Turn upside down to remove excess flour.
  4. Beat the butter and sugar in a mixer until smooth
  5. Add the beaten eggs and flavors (if desired). Mix until it has a smooth consistency.
  6. In a separate bowl mix the flour, baking powder and salt.
  7. Add a little flour, then a little milk at a time. Keep adding a little of each until they are done.
  8. Gently mix the batter by hand and put it in previously greased cake pans. Bake for 40 minutes and does the toothpick test to see if it's ready.

Above are Pictures of the cakes baked using the 25% Amaranth and 75% wheat Baking Flour


Formulation used

500g of Flour (25% Amaranth and 75% wheat flours)

60g of margarine

1 egg

1g of salt

70g of Sugar

150ml of milk (optional)

4g of active dry yeast

Luke warm water, add as needed


  1. Dust the yeast over the warm water, and let stand until foamy.
  2. In a bowl, mix the yeast mixture, milk, sugar, salt, eggs, margarine and the flour together. Knead for until smooth and elastic.
  3. Place the dough into a greased bowl, and cover.
  4. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  5. Turn the dough out onto a floured surface, and gently roll out to desired thickness.
  6. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  7. Heat oil in a deep-fryer to 175 degrees C. Slide doughnuts into the hot oil using a wooden spoon. Turn doughnuts over as they rise to the surface.
  8. Fry doughnuts on each side until golden brown.
  9. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.

    Above are Pictures of  deep fried Doughnuts made using the 25% Amaranth and 75% wheat Flour