| 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 |
| | Optional: |
| | Soft butter, |
| | Honey, |
| | Raisins, |
| | Cinnamon, |
| | Chopped nuts, |
| | Dried lemon peel, |
| | Toasted amaranth seeds |
1. 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
You can easily substitute the WW flour for oat, spelt, or a non-glutenous flour to make this a gluten free recipe.
I used 1 c. water, 1/2 c. rice milk and it was a sweeter bread than w/just water.