2 cups Oat/Amaranth Flour Blend
2 cups boiling water
2 tsp salt
1/4 cup sugar or 1/2 cup molasses
1 package active dry yeast
1/4 cup lukewarm water
4 to 4 1/2 cups all purpose wheat flour
Blend Oat/Amaranth
Blend Flour and softened sugar with 2 cups of boiling water.
Set mixture aside until lukewarm. dissolve dry east into the 1/2 cup
of lukewarm water. Using a large mixing bowl add dissolved yeast to
the cooled sugar and Oat/Amaranth flour mixture. Gradually mix in
the 4 cups of wheat flour. Knead flour mixture into a smooth
dough on a floured bread board or countertop until there is a
spring to the punch. Divide and shape into 2 loaves placing them
into greased bread pans. Let rise until doubled then punch
down. Let the bread rise until doubled again. Bake in
moderate oven, 350 degrees F. for 50-60 minutes.
