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Honey Wheat Twist
Recipe Courtesy North Dakota Wheat Commission

cup apple juice
1/3 cup wheat germ
2 packages active dry yeast
cup warm water (105 - 115 degrees)
3 tablespoons butter or margarine, softened
cup honey
2 teaspoons salt
1 egg
2 cup bread flour
cup whole wheat flour

cup chopped almonds
1 teaspoon butter or margarine

2 tablespoons sugar
cup honey

Heat apple juice just to boiling in small saucepan. Stir in
wheat germ; cool.

Dissolve yeast in warm water in large mixing
bowl. Stir in butter, honey, salt, egg, wheat germ-apple juice
mixture and 2 cups of the bread flour. Beat until
smooth. Divide dough in half. Stir in enough of
the whole wheat flour to one half to form a soft
dough. Stir in enough of the remaining bread flour to
the other half to form a soft dough.

Turn each half onto
lightly floured surface; knead until smooth and elastic, about 5 minutes.
Let rise in warm place until double, about 1 1/2
hours. Punch down dough; roll each half into a rope about

15 inches long. Place ropes side by side on greased
baking sheet; twist together gently and loosely. Pinch ends to
fasten. Let rise until double, (approximately 1 hour).

Heat oven to
350 degrees F. Bake until twist is done, 30-35 minutes.
Cool slightly; glaze.

Cook and stir almonds in butter until
almonds are brown. Add sugar and honey; heat to boiling,
stirring constantly. Remove from heat; cool.

Nutritional Information