3 cups water
3/4 cup uncooked wheat berries
1 package dry yeast (about 2 1/4 teaspoons)
1 cup 2% reduced-fat milk
2 tablespoons dark honey (such as buckwheat)
2 1/2 teaspoons salt
3 cups bread flour, divided
2 cups whole wheat flour
1 cup amaranth flour
Cooking spray
2 tablespoons bread flour
2 tablespoons wheat bran

Recipe Directions
Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside.
Let reserved cooking liquid stand until warm (100° to 110°). Stir yeast into cooking liquid.

Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100° to 110°). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes.

Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Coat two 9 x 5-inch loaf pans with cooking spray; dust each with 1 tablespoon bread flour.

Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat procedure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 18 servings (serving size: 1 slice)

1 cup amaranth
1 small clove garlic, peeled and finely chopped
1 medium onion, peeled and finely chopped
3 cups water or vegetable stock
Sea salt or tamari soy sauce to taste
Hot sauce to taste (optional)

Recipe Directions
1. Combine the amaranth, garlic, onion, and stock in a 2 quart saucepan.
Boil, reduce heat and simmer, covered until most of the liquid has been
absorbed, about 20 to 25 minutes.
2. Stir well. If the mixture is too thin or the amaranth not quite tender
(it should be crunchy, but not gritty hard), boil gently while stirring
constantly until thickened, about 30 seconds. Add salt or tamari to taste.
3. Stir in a few drops of hot sauce, if desired, and garnish with chopped
tomatoes.

1 cup amaranth flour
1/2 cup arrowroot powder
1/2 cup ground almonds
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons honey

Recipe Directions
1. In a large bowl, combine amaranth flour, arrowroot, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, oil and honey; mix well. Stir liquids into flour mixture; mix well.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 tablespoons for each pancake. Brown on both sides and serve hot.

1 cup bread flour
1/3 cup amaranth flour
2/3 cup brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 cup chopped rhubarb
1/2 cup water
1/4 cup honey
3 tablespoons vegetable oil
*1 egg
1/2 cup chopped strawberries

Recipe Directions
1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.
2. Whisk together rhubarb juice, honey, oil, and egg.
3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.
4. Bake at 375 degrees F (190 degrees C) for 22 to 25 minutes.

1 cup water
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 tablespoons white sugar
2 tablespoons instant powdered milk
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup amaranth flour
2 tablespoons chopped sun-dried tomatoes
1/4 cup grated Asiago cheese
1 teaspoon dried basil (optional)
1/2 teaspoon freshly ground black pepper
1 teaspoon active dry yeast

Recipe Directions
1. Place all ingredients into bread machine in order given.
2. Bake according to bread machine directions for regular bake.

Vegetable cooking spray
1 teaspoon vegetable oil
2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1 cup uncooked whole-grain amaranth
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
2/3 cup maple syrup
2 tablespoons vegetable oil
2 eggs
2 tablespoons chopped pecans

Recipe Directions
Preheat oven to 400°.
Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes.

Combine cornmeal and next 5 ingredients (cornmeal through salt) in a large bowl. Combine buttermilk, syrup, 2 tablespoons oil, and eggs in a small bowl; stir well with a wire whisk. Add to cornmeal mixture, stirring until dry ingredients are moistened.

Pour batter into the preheated skillet; sprinkle the pecans over batter. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.

Yield: 16 servings

1 dried New Mexico or California chili (about 6 in.)
1 teaspoon salad oil
1 onion (1/2 lb.), finely chopped
1 clove garlic, minced or pressed
1/3 cup amaranth
1/3 cup quinoa, rinsed and drained
1 cup corn kernels, fresh or frozen
1 cup fat-skimmed chicken broth
2 tablespoons lime juice
1/3 cup chopped fresh cilantro
4 large butter lettuce leaves, rinsed and crisped
Salt
Fresh-ground pepper

Recipe Directions
1. Wipe chili with a damp cloth. Using scissors, cut off and discard chili stem end; remove and discard seeds. Cut chili crosswise into 1/4-inch strips.
2. In a 10- to 12-inch nonstick frying pan over medium-low heat, stir chili in oil until it smells toasted and feels slightly crisp (avoid scorching), 1 to 2 minutes. With a slotted spoon, transfer chili pieces to towels to drain (they crisp as they cool).

3. Add onion and garlic to pan. Stir often over medium-high heat until onion is lightly browned, about 5 minutes.

4. Add amaranth and quinoa. Stir until grains are slightly toasted, about 1 minute. Mix in corn and broth. Bring to a boil over high heat; cover and simmer over medium heat until liquid is absorbed, about 15 minutes.

5. Let cool to room temperature. Or nest pan in ice water and stir occasionally with a fork until cool, about 10 minutes.

6. Mix lime juice and cilantro with grains. Spoon onto plates lined with lettuce leaves. Top salads with the crisp chili pieces. Add salt and pepper to taste.

Yield: Makes 4 servings

3 cups water
3/4 cup uncooked wheat berries
1 package dry yeast (about 2 1/4 teaspoons)
1 cup 2% reduced-fat milk
2 tablespoons dark honey (such as buckwheat)
2 1/2 teaspoons salt
3 cups bread flour, divided
2 cups whole wheat flour
1 cup amaranth flour
Cooking spray
2 tablespoons bread flour
2 tablespoons wheat bran

Recipe Directions
Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside.
Let reserved cooking liquid stand until warm (100° to 110°). Stir yeast into cooking liquid.

Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100° to 110°). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes.

Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Coat two 9 x 5-inch loaf pans with cooking spray; dust each with 1 tablespoon bread flour.

Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat procedure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 18 servings