1 1/2 c Lukewarm water
1 1/2 tb AM Unrefined Vegetable Oil
3 tb Honey or maple syrup
1 1/2 ts Sea salt (optional)
1 1/2 tb Active dry yeast
1 c AM Amaranth Flour
2 1/4 c AM Whole Wheat Flour
Mix first five ingredients together, then stir in flours. Roll dough onto
a lightly floured surface (about 1/4" thick). Spread with butter and
sprinkle with remaining ingredients, except amaranth seeds. Toast seeds
in a dry skillet until lightly browned. Roll up dough and slice 2 inches
thick. Place on sides, close together in an oiled pan. Sprinkle with
amaranth seeds, and bake at 350 F. for 30 to 40 minutes.
Source: Arrowhead Mills "Amaranth Flour" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
