Marín Astocondor, a master chef renowned for his culinary expertise in traditional Peruvian cuisine, shares with us his cherished recipe for homemade kiwicha bread. Kiwicha, also known as amaranth, is a highly nutritious ancient grain that has been cultivated in the Andean region for thousands of years.
Astocondor’s passion for preserving and promoting indigenous ingredients shines through in this delightful recipe. With his guidance, you too can experience the unique flavors and health benefits of kiwicha bread right in your own kitchen.
To begin, gather the following ingredients:
– 2 cups of kiwicha flour
– 1 cup of all-purpose flour
– 1 tablespoon of active dry yeast
– 1 teaspoon of salt
– 1 tablespoon of honey or agave syrup
– 1 cup of warm water (around 110°F or 43°C)
– 2 tablespoons of vegetable oil
In a large mixing bowl, combine the kiwicha flour, all-purpose flour, yeast, and salt. Mix well to ensure the ingredients are evenly distributed. Create a well in the center of the mixture.
In a separate bowl, dissolve the honey or agave syrup in the warm water. Add the vegetable oil and stir until well combined. Pour this liquid mixture into the well you created in the dry ingredients.
Gradually incorporate the dry and wet ingredients, using a wooden spoon or your hands, until a soft dough forms. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.
Return the dough to the mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm place for approximately 1 hour, or until it doubles in size.
After the dough has risen, gently punch it down to release any trapped air. Shape it into a loaf or desired shapes, such as rolls or buns, and place them on a greased baking sheet.
Cover the dough once again and allow it to rise for an additional 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Once the dough has risen for the second time, uncover it and place the baking sheet in the preheated oven. Bake for approximately 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the kiwicha bread from the oven and let it cool on a wire rack before slicing and enjoying. This wholesome bread pairs well with a variety of spreads, from butter and jam to savory toppings like avocado or tomato slices.
Marín Astocondor’s homemade kiwicha bread offers a delightful way to incorporate the nutritional benefits of this ancient grain into your daily diet. With its unique flavor and texture, this bread is not only delicious but also a testament to the rich culinary heritage of Peru. So roll up your sleeves, gather the ingredients, and embark on a journey to savor the taste of tradition with every bite of kiwicha bread.
