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Amaranth Rye Sticksbreads 1 pkg active dry yeast 1 1/2 cup warm water 1 tablespoon nonfat dry milk 1 tablespoon molasses 1/2 teaspoon sea salt (optional) 3 1/4 cup am rye flour 1/2 cup am amaranth flour 1 teaspoon caraway seed 1 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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