---------- Recipe via Meal-Master (tm) v8.02
  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
            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