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|Honey Wheat Twist|
|Recipe courtesy North Dakota Wheat Commission|
|¾ cup apple juice
1/3 cup wheat germ
2 packages active dry yeast
¼ cup warm water (105 - 115 degrees)
3 tablespoons butter or margarine, softened
¼ cup honey
2 teaspoons salt
2 ½ cup bread flour
½ cup whole wheat flour
½ cup chopped almonds
1 teaspoon butter or margarine
2 tablespoons sugar
¼ 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.