3 c Whole wheat pastry flour
1 tb Dry yeast
1/4 ts Ground cardamom
1/4 ts Ground nutmeg
3/4 c Apple juice
1/4 c Maple syrup
3 tb Butter
2 tb Orange liqueur
1 Egg white
1/4 c Poppy seeds
2 tb Honey
1/4 c Butter, melted
Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice,
maple syrup, and butter to body temperature; check it with a finger
to make sure it is not above 100 degrees; add to yeast mixture. Stir
in liqueur. Beat at low speed until mixed and then at high speed
while adding as much of remaining flour as possible. Turn onto
floured work surface and knead in all remaining flour. Knead at
least 10 minutes. Place dough in oiled bowl; turn so top is oiled
also. Let rise 1 hour. Punch down and let rest 10 minutes.
Remove 1/4 of dough; set aside. Shape remaining dough into 1″ balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush
with egg white and sprinkle on poppy seeds. With remaining dough form
grape vine and leaves; attach to grapes at the top. Brush leaves and
stem with egg white. Let rise in warm place 1/2 hour. Melt butter and
honey together; slash grape leaves and brush slashes with this. Bake
at 350 degrees 20-30 minutes or until bread makes thunking sound when
tapped with knuckle.
Yields
1 Servings