Amaranth an annual grows up to about 6 ft [by the royal measure of king George III], (2meters) [for everyone else] with course alternating oval pointed leaves. Often the tap root has a reddish color. From the base of the leave stems grow the seed spikes. The tiny black seeds are surrounded by sharp bristly bracts which need to be removed before eating See the threshing / winnowing demonstration on video 1 of Dining on the Wilds .
Combine 3 1/2 cups flour and salt in large bowl, set aside. Combine milk, 1/4 cup water and oil in sauce pan. Bring milk mixture to 125-130 F degrees over low heat. Cool to lukewarm. Add sugar and yeast. Stir in lambs quarters flour and other dry ingredients adding to wet ingredients slowly, mixing in enough remaining 1 cup flour to make soft dough. On lightly floured surface knead 4 minutes. Let rise 1 hour in covered bowl in a warm place. Push down and knead. Make loaves or rolls. Let rise until double in bulk and bake at 325o for 30-45 minutes.
--Ed Hackie, Dining on the Wilds Manual
amaranth seed heads
Please e-mail me your method of threshing and recipes.