Orange Amaranth Bread

Orange Amaranth Bread

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"Made with a mix of white and wheat bread flours, amaranth flour, orange zest, and honey, this bread has a unique slightly sweet flavor and wonderful aroma. Suitable to make by hand or in your bread machine. I adapted this recipe from one I found online, while looking for bread recipes that use amaranth flour. Very good with butter and honey. Amaranth flour is available from Bob's Red Mill®. Stores that have a decent selection of natural foods or natural markets should stock it."
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2 h 50 m servings 190 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Whisk bread flour, whole wheat bread flour, amaranth flour, and vital wheat gluten flour together in a bowl.
  3. 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.
  4. 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.
  5. Lightly grease a loaf pan.
  6. 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.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 40 minutes.


  • Cook's Note:
  • If you are using a bread machine, place the ingredients into the pan according to your machine's instructions. I recommend mixing the flours before adding to ensure even distribution. Use the basic white cycle.



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