Amaranth-wheat bread with homemade sourdough

First you need to prepare a sourdough:

1. Put 1 tablespoon of sourdough in a bowl.
2. Add water at room temperature, stir.
3. Pour the sifted wheat flour, mix everything again, cover the bowl with cling film and leave at room temperature for 2-8 hours (the time depends on the room temperature and the "strength" of your starter). The sponge will be ready when its volume increases by 3 times.

Now you can proceed to the preparation of sourdough bread directly:

4. Pour the sponge with water at room temperature, mix.
5. In a separate container, sift wheat flour, add amaranth to it, as well as amaranth seeds, salt and sugar. Mix everything well.
6. Now pour the diluted sourdough into the flour mixture, pour in the olive oil.
7. Knead the dough in the dough mixer for 5-6 minutes at second speed or with your hands - it should become elastic, not stick to your hands.
8. Grease a bowl with vegetable oil, lay out the dough, round it, cover the bowl with cling film. Leave the dough to stand at room temperature for 3-4 hours. During this time, it should increase in volume by 2 times.
9. Sprinkle the work surface with flour, lay out the dough, round it, gathering the edges to the center. Then turn the dough over, shape it into a ball, and let it "rest" for 10 minutes.
10. Mash the dough into a flat cake, then roll it into a tight cylinder.
11. Grease the bread baking dish liberally with vegetable oil, put the dough into it, slightly level its surface.
12. Cover the mold with cling film and leave at room temperature for 30-60 minutes. The test should be 2 times more.
13. Lightly sprinkle the dough with water and put it in a preheated oven to 200 degrees for 45-60 minutes.
14. Remove the finished bread from the mold and cool on the grill.

Bon appetit!