Amaranth Soda Bread

Recipe by TishT
READY IN: 1hr 45mins
YIELD: 1 loaf




  • Preheat oven to 400F.
  • Combine water and vitamin C crystals; stir and let dissolve.
  • In a large mixing bowl, combine 2-1/4 cups of the flour with the starch, salt and ground seeds.
  • Whisk together lightly.
  • When the crystals are dissolved, add the water and the oil to the flour mixture.
  • Mix batter.
  • Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet.
  • Put the rest of the flour on a bread board or a piece of waxed paper.
  • Combine the boiling water and baking soda.
  • Stir to dissolve, then add to the dough.
  • Stir (the dough will be very stiff).
  • When the water disappears, beat hard for 10 strokes.
  • Turn the dough onto the floured board or waxed paper.
  • Roll the dough to coat it with flour.
  • Working quickly, roll, pat, fold and punch for 2-3 minutes.
  • The dough will absorb enough flour to handle easily, yet it remains soft.
  • Gather dough into a smooth ball and put it on the floured baking sheet.
  • Pat into about an 8" round, 1" thick at the edges and mounded slightly in the center.
  • Use a sharp knife of razor blade to slash a deep"X" in the top of the dough.
  • Pop into oven at once.
  • Immediately reduce temperature to 325 degrees.
  • Bake 55-65 minutes.
  • "Done"may be a little tricky to determine (the toothpick test isn't enough).
  • Use a clean oven mitt or paper towels, grab the loaf and crack it open.
  • Look deep inside- uncooked dough appears darker in color, so it is easily detected.
  • If you see that, put the loaf back in for another 10 minutes.
  • Note cooking time for future reference.
  • *Although you can make this recipe with as little as 2 Tbs of oil, it tastes better when it contains 4 Tbs (1/4 cup).
  • Because there is no fat from egg yolks, the additional oil helps avoid dryness.