Amaranth Soda Bread

DIRECTIONS

• Preheat oven to 400F.
• Combine water and vitamin C crystals; stir and let dissolve.
• In a large mixing bowl, combine 2-1/4 cups of the flour with the starch, salt and ground seeds.
• Whisk together lightly.
• When the crystals are dissolved, add the water and the oil to the flour mixture.
• Mix batter.
• Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet.
• Put the rest of the flour on a bread board or a piece of waxed paper.
• Combine the boiling water and baking soda.
• Stir to dissolve, then add to the dough.
• Stir (the dough will be very stiff).
• When the water disappears, beat hard for 10 strokes.
• Turn the dough onto the floured board or waxed paper.
• Roll the dough to coat it with flour.
• Working quickly, roll, pat, fold and punch for 2-3 minutes.
• The dough will absorb enough flour to handle easily, yet it remains soft.
• Gather dough into a smooth ball and put it on the floured baking sheet.
• Pat into about an 8" round, 1" thick at the edges and mounded slightly in the center.
• Use a sharp knife of razor blade to slash a deep"X" in the top of the dough.
• Pop into oven at once.
• Immediately reduce temperature to 325 degrees.
• Bake 55-65 minutes.
• "Done"may be a little tricky to determine (the toothpick test isn't enough).
• Use a clean oven mitt or paper towels, grab the loaf and crack it open.
• Look deep inside- uncooked dough appears darker in color, so it is easily detected.
• If you see that, put the loaf back in for another 10 minutes.
• Note cooking time for future reference.
• *Although you can make this recipe with as little as 2 Tbs of oil, it tastes better when it contains 4 Tbs (1/4 cup).
• Because there is no fat from egg yolks, the additional oil helps avoid dryness.