This bread is super soft and tastes best when it comes right out of the oven. You can substitute the amaranth with any nuts or dried fruit. I love the combination of walnuts and cranberries. If you want to give it a crunchy crust, just top it with some pumpkin or sunflower seeds before baking. If you don’t have a cake tin, you can simply form the dough into a round shape and bake it on a baking tray. I never manage to finish the whole bread before it goes stale, so I put half of it in the freezer. Simply cut it into slices and put them into a zip bag. You can thaw it in the fridge overnight or put the frozen slices into the oven for about 5 minutes.
400g wholemeal flour (I used spelt flour) plus some extra for kneading the dough
80g popped amaranth
500g of low fat curd
2 tsp. baking powder
Preheat the oven to 180 degrees C and lightly grease a medium, rectangular cake tin or use parchment paper.
Combine the flour with baking power and amaranth.
In a separate bowl whisk together low fat curd and the egg, till smooth. Combine with flour.
Tip the dough onto a clean surface. Use a little dusting of flour to stop it from sticking. Knead until all ingredients are combined well.
Put the dough into the cake tin and brush with a little water.
Bake for 30- 35 minutes. Use a wooden skewer or toothpick to test if the bread is done. If the dough sticks to the toothpick bake for a little longer, if it comes out clean, take the bread out of the oven. Let it cool down for a bit until you take it out of the tin.