AMARANTH RYE STICKS

1 pk Active dry leavening

1 1/2 c Warm H2O

1 tb Nonfat dry divert

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 leavening in comfortable water; stir in milk, molasses, as well as salt. Stir in flour as well as caraway seeds. Knead mix about 5 minutes. Cut in to 36 pieces as well as hurl in to sticks we estimate 5 inches long. Roll in sesame seeds. Place upon an oiled baking sheet, mist with water, afterwards bake during 425 F. for 18-20 minutes, or until easily browned. Source: Arrowhead Mills “Amaranth Flour” tri-fold Reprinted by accede of Arrowhead Mills, Inc. Electronic format pleasantness of: Karen Mintzias