Wholemeal Bread with Quinoa, Amaranth and Chia

For the whole wheat bread, rinse 150 g quinoa well in a sieve, put it in a small bowl, pour 100 ml hot water over it and let it swell covered for about 1 hour.

Mix the swollen quinoa with the other ingredients and knead for about 5 minutes. Cover the dough with a cloth and let it rest for about 30 minutes. Meanwhile, brush a loaf pan with margarine and sprinkle with some of the amaranth pops.

Knead the dough again, pour into the pan and sprinkle with the remaining amaranth pops. Cover and let rise in a warm place until doubled in volume.

Preheat the oven to 220 °C top and bottom heat. Place a deep baking tray at the bottom of the oven and heat.

Place the pan on a rack in the oven, pour about 200 ml of hot water into the baking tray and close the door immediately.

After 10 minutes, reduce the temperature to 180 °C, let the steam escape briefly and bake the bread for 50 minutes.

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