This afternoon I felt like eating rolls for dinner. I’ve been playing with a few bread recipes this winter and finally I am getting to the point that I can make a good loaf just by “eye.” This recipe includes some of my favorite nutritional enhancements: amaranth flour and molasses. Both molasses and amaranth are high in iron. Amaranth also has some calcium, while molasses has Magnesium, Vitamin B6 and a little calcium. All of which are good ingredients for growing children and or those who do not eat a lot of dairy or animal products.

Dry Ingredients (mix together in a bowl):

2.5 cups whole wheat flour

1 cup amaranth flour

1/4 cup wheat gluten

1 tsp salt (1/2 a tsp is fine if you prefer your bread less salty)

Wet Ingredients

3/4 cup warm water (about 110F)

1 tbsp yeast

1/2 cup beer (or milk substitute — I used some Mighty Arrow)

1 tbsp maple syrup

2 tbsp molasses

2 tbsp canola oil

1/4 extra water or beer (as needed)

I heat up my water, mix in my yeast and let it proof (get foamy) for 5 to 10 minutes. Then I mix in my other wet ingredients and stir well. In a separate bowl (usually my mixer bowl) I combine the dry ingredients. Mix the two together using your hands or a dough hook until well combined. Knead for 5 to 10 minutes until the dough is tacky, but not sticky. Add water or flour as needed to get the right consistency. Let rise for about an hour or until doubled in size. Shape into a loaf or rolls.

I like to start my bread hot (I also toss a 1/4 cup of water in the bottom of the oven when I preheat it) and then reduce the temperature to make a thick crunchy crust. This recipe I baked at 425F for 15 minutes and then 350F for 25 minutes. My oven tends to be on the hot side, so just watch your bread and make sure it doesn’t burn! It will be ready when it is brown and gives off a hollow sound when tapped. If you bake at a constant temperature you might want to try 375F for 40 to 50 minutes.

Optional: brush wet dough with oil, egg white or milk substitute and then sprinkle with sesame seeds, poppy seeds or your favorite bread topper.

Result: Absolutely delicious! I ate three rolls myself (just finished of my last one writing this post). Hint of sweet, hint of salt, but mostly chewy goodness. A full flavored bread accented by the sesame seeds, which get a toasted flavor from baking.