My Dad and I are making bread today. It’s a tradition.
For this loaf, we are popping the ancient grain amaranth to add a crunchy texture and nutty flavor. Watch the video to see the technique for popping the grains on the stove at medium high heat.
My Dad and I are making bread today. It’s a tradition.
For this loaf, we are popping the ancient grain amaranth to add a crunchy texture and nutty flavor. Watch the video to see the technique for popping the grains on the stove at medium high heat.