Combine dry ingredients in large bowl. Mix well and set aside. Pour water, oil, honey, vinegar, eggs and egg whites into the mixer bowl. With mixer at lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape bottom and sides of the bowl with spatula. With the mixer on medium speed, beat for 4 minutes. Spoon into lightly greased 9 by 5 loaf pan. Let rise, uncovered, in a warm, draft-free place until dough has risen to the top of the pan, about an hour. Preheat oven to 350° F. Bake for 35 minutes. Cover top of loaf with a piece of foil and bake 30 more minutes more reducing oven heat to 325° F. Check with probe thermometer. When tests to 200° the bread is done. If you don't have a thermometer, should sound hollow when bottom of loaf is tapped. Remove from pan immediately and let cool completely on a rack. Cut with a serrated knife with gentle sawing motion. To freeze, put wax paper between slices, or freeze slices separately in small sandwich bags. Note: Amaranth is a high protein, gluten free grain. This is a light textured, very delicious bread that is good for toast or sandwiches.