1 c Whole blanched almonds

2 Cakes or packets (6 0z ea)

Active yeast 1 c Warm water (80-85 degrees)

1/4 c Packed brown sugar

1/3 c Honey

2 Eggs, beaten

1 t Salt

1/2 c Butter, melted

2 t Grated orange rind

1/2 c Buttermilk or sour milk

2 c Whole wheat flour, unsifted

2 1/2 c White flour, unsifted

Brown sugar filling 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 12x10 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. 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.