4 cups all purpose flour (here I replaced 1 cup of all purpose flour with 1/2 cup amaranth and 1/2 cup buckwheat flour – to reduce the gluten content)
1 1/2 cup kefir (or yogurt)
2/3 cup beet puree’
2 tsp. salt
2 tsp. sugar
2 tsp. dry yeast
1/2 packet (40 gr. or 3 1/3 oz.) dry sour dough starter
1. Place all the ingredients into your bread machine in the exact order.
2. Set the machine to program 8 (yogurt bread) and bake.
3. Cool bread in the pan for 5-10 minutes and turn out.
Note: To make your bread by hand use the standard method with kneading by hand or food processor. Let rise twice and then bake in a standard bread pan at 350deg F (170deg C) for 40-45 minutes or until golden (pink!) and sounds hollow when tapped on the bottom.