Categories: Breads, Yeast 
      Yield: 1 batch 
  
  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 
 
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           Soft butter, honey, raisins, 
           Cinnamon, chopped nuts, 
           Dried lemon peel, 
           Toasted amaranth seeds 
  
  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