Amaranth and Flax Seed Bread

Amaranth & Flax seed bread is a one-rise process. The dough rises in a warm oven and is then baked without moving the pans. This works well using 13 oz. coffee cans thereby making cylindrical loaves that are easy to slice for sandwiches or toast.

Combine in a 2 qt. microwave safe bowl 1 12 oz can full bodied beer (or water) 2 T. sugar mix well, and microwave until warm add 3 pkgs. rapid-rise yeast. set aside to proof.

Warm the oven. Include a 2 qt. container of hot water placed on bottom shelf

Combine in a large mixer bowl (KitchenAid type) 1/3 C. amaranth grain (not flour) 1/2 C. flax seed 1 C. Oatmeal (Quaker Quick Cook) 1 C. white bread flour 1 T. sea salt 6 T. sugar 1 12 oz. can beer (or water) thoroughly mix with batter beater

add proofed yeast mixture mix switch to dough hook add 3 - 5 C. white bread flour add 1/4 C. canola oil knead, adding flour until dough ball pulls away from bowl

Prepare 6 coffee cans or 3 11/2 qt stainless bowls for baking the bread. Spray interiors with Pam, place pans in oven to warm.

Turn dough onto floured surface; knead in additional flour if too sticky. The dough can be a little 'wetter' than a typical bread. Roll into a uniform cylinder about the diameter of your arm. Cut into the required number of pieces.

Knead pieces into spheres.

Place dough in pans or cans; spray tops with Pam.

Loosely cover with aluminum foil. place on middle shelf of warm oven to rise; about 1 hr.

When dough has doubled in size, turn oven to 400 F. DO NOT move loaves-they are fragile and may collapse if jostled. DO NOT remove water dish from oven. When oven comes to 400 F. remove foil. Save it. Set timer for 25 min. Do not open oven door for first 10 min. Check color of tops. If too dark, recover with foil.

Turn oven temp. back to 325 F. - Continue baking for 10 min.

Loaves are done when center reaches 190 F. Immediately turn out of pans to cool on wire racks. Freeze loaves if not used immediately.

The bread is great for sandwiches and it toasts well.

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