Categories: Breads 
      Yield: 36 pieces 
  
      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