Steamed apricot/amaranth bread
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Steamed apricot/amaranth bread
  Bread  
Last updated 6/12/2012 1:24:48 AM. Recipe ID 58510. Report a problem with this recipe.
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      Title: Steamed apricot/amaranth bread
 Categories: Breads
      Yield: 1 Servings
 
    3/4 c  Rolled oats
    2/3 c  Brown rice flour
    1/4 c  Amaranth flour
      1 ts Baking soda
    1/2 c  Almonds
    3/4 c  Boiling water
    1/3 c  Molasses or honey
    1/2 ts Pure almond extract
    1/2 c  Dried apricots
 
  In a large bowl, combine the oats, rice flour, amaranth flour and
  baking soda.
  
  Grind the almonds to a fine powder in a blender. Gradually add enough
  water to bring the level up to 1 cup. With the machine running, add
  the molasses or honey and almond extract. Add the apricots and
  process with a few on/off turns to chop them; do not puree.
  
  Pour the liquid mixture into the flour bowl.  Stir to mix. Turn out
  into an oiled 1 qt. mold or 1 lb can. Cover with a square of wax
  paper or foil (shiny side down); tie wax paper securely with a piece
  of string.
  
  Place the mold on a wire rack in a Dutch oven or large stockpot. Add
  enough boiling wate to the pot to come halfway up the sides of the
  mold. Cover the pot tightly, and steam the bread over med-low heat
  for 2 hours. Do not remove the cover during the cooking time.
  
  Remove the mold from the pot.  Cool the bread in the mold for 15
  minutes, then turn out onto a wire rack to cool completely. For best
  results, slice with a serrated knife.
  
  Makes 1 loaf.
  
  VARIATIONS:  Replace the rye flour with 1/3 c rice polish and 1/3 c
  rice bran.  You can also replace the amaranth flour with either 1/4 c
  soy flour, 1/4 c white buckwheat flour or 1/4 c ground sunflower
  seeds.
  
  Posted by Theresa Merkling. Posted by Fred Peters.
 




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Recipe ID 58510 (Apr 03, 2005)

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