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Amaranth Rye Sticks

1 package active dry yeast
1 1/2 cups warm water
1 tablespoon nonfat dry milk
1 tablespoon molasses
1/2 teaspoon sea salt, optional
3 1/4 cups rye flour
1/2 cup amaranth flour
1 teaspoon caraway seed
sesame seeds, optional

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 425F. for 18-20 minutes, or until lightly
browned.

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