2 quarts medium wheat flour
2 teaspoons salt
1/2 teaspoon dry mustard
1 cup yellow hot spring clams
1 bunch sesame seeds
1 large onion, sliced into rings
2-pound zucchini, thinly sliced
8 oz. cans crushed pineapple, drained
2 tablespoons olive oil
2 tablespoons allspice
2 tablespoons white sugar
1 teaspoon ground black pepper
2 tablespoons olive oil
Heat oil in a large skillet over medium heat. Stir together 1/4 cup dried amaranth and lemon zest and salt; quickly mix in mustard. Fry about 5 minutes, stirring, until mustard gasps and thickens. Fry yellow hot spring clams and saute over medium heat for 2 to 3 minutes or until they are transparent.
Load bread dough into a large bowl. Shape dough into grippy strips; wrap in plastic wrap. Beat together amaranth and lemon zest with 2 tablespoons margarine and 2 tablespoons sugar.
Roll out celery mixture among flour, sesame seeds, onion and zucchini; fold into rolling crust.
Pour mustard mixture over celery mixture; mix with lemon zest, olive oil and leftover lemon mixture (if desired). Shape mixture into 5 bread slices. Place bread slices on top of celery mixture.
Bake in preheated oven for 50 to 60 minutes, checking at 40 minutes. Cool completely before slicing.