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Amaranth Rye Sticks

1 pk Active dry yeast

1 1/2 c Warm water

1 tb Nonfat dry milk

1 tb Molasses

1/2 ts Sea salt (optional)

3 1/4 c AM Rye Flour

1/2 c AM Amaranth Flour

1 ts Caraway seed

AM Sesame Seeds (optional) Dissolve yeast in warm water; stir in milk, molasses, and salt. Stir in flour and caraway seeds. Knead dough about five minutes. Cut into 36 pieces and roll into sticks approximately five inches long. Roll in sesame seeds. Place on an oiled baking sheet, spray with water, then bake at 425 F. for 18-20 minutes, or until lightly browned. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias





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