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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

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;

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