Amaranth Rye Sticks
Yield
36 piecesPrep
15 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 ½ | cups |
water
warm |
|
| 1 | tablespoon |
milk, skim, (non fat) powder
|
|
| 1 | tablespoon |
molasses
|
|
| ½ | teaspoon |
sea salt
optional |
|
| 3 ¼ | cups |
rye flour
|
|
| ½ | cup |
amaranth flour
|
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | x |
sesame seeds
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 355 | ml |
water
warm |
|
| 15 | ml |
milk, skim, (non fat) powder
|
|
| 15 | ml |
molasses
|
|
| 2.5 | ml |
sea salt
optional |
|
| 769 | ml |
rye flour
|
|
| 118 | ml |
amaranth flour
|
|
| 5 | ml |
caraway seeds
|
|
| 1 | x |
sesame seeds
optional |
*
|
Directions
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 degrees F. for 18 to 20 minutes, or until lightly browned.
