*  Exported from  MasterCook  *
 
                       HONEY ALMOND WHOLE WHEAT BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Whole blanched almonds
    2                    Cakes or packets (6 0z ea)
                         Active yeast
    1       c            Warm water (80-85 degrees)
      1/4   c            Packed brown sugar
      1/3   c            Honey
    2                    Eggs, beaten
    1       t            Salt
      1/2   c            Butter, melted
    2       ts           Grated orange rind
      1/2   c            Buttermilk or sour milk
    2       c            Whole wheat flour, unsifted
    2 1/2   c            White flour, unsifted
                         Brown sugar filling
 
   Chop almonds. Note, that other nuts can be substituted. Crumble yeast if in
   cake form) or packets and add into warm water and stir until dissolved.
   Stir in brown sugar and honey. Stir in eggs, salt, melted butter, orange
   rind and buttermilk (or sour milk). Mix all flours with all but 2
   tablespoons of nuts; stir into liquid mixture. Let this very soft dough
   rest for 10 minutes. Scrape dough onto board or pastry cloth dusted with
   about 1/2 cup of additional all-purpose flour. Knead for about 5 minutes,
   working in flour on the board, until dough is elastic but still soft and
   tender. Place dough in greased bowl. Cover with plastic wrap and let rise
   in a warm place about 2 1/2 hours, or until doubled in bulk. (A turned off
   oven with the light on is a good place.) Turn dough onto floured board
   again; gently pat into a 12x10 inch rectangle. Sprinkle Brown sugar filling
   over dough and roll up from the 10 inch side. Fold two ends under to make a
   ball-shaped loaf and place on a greased baking sheet. Brush with melted
   butter. Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches
   long. Fasten with paper clips into a ring and set ring around the dough.
   Cover loosely with plastic wrap and let rise in a warm oven until doubled
   in bulk, about 1 hour. Sprinkle loaf with remaining chopped nuts, (and some
   butter and brown sugar if you like) and bake at 350F for 1 hour or until
   golden brown. Makes one 3 3/4 pound loaf. Cut into halves or quarters and
   freeze separately, if you like. BROWN SUGAR FILLING: Mix 1/2 cup brown
   sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ. I
   also add some finely chopped nuts.
  
 
 
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