| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Breads |
36 |
Pieces |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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