Honey Almond Whole Wheat Bread

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 12×10 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.
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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.
Be creative, add what you like!

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.