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1
Chop almonds.
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2
Note, that other nuts can be substituted.
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3
Crumble yeast and add into warm water and stir until dissolved.
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4
Stir in brown sugar and honey.
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5
Stir in eggs, salt, melted butter, orange rind and buttermilk.
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6
Mix all flours with all but 2 tablespoons of nuts; stir into liquid mixture.
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7
Let this very soft dough rest for 10 minutes.
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8
Scrape dough onto board or pastry cloth dusted with about 1/2 cup of additional all-purpose flour.
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9
Knead for about 5 minutes, working in flour on the board, until dough is elastic but still soft and tender.
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10
Place dough in greased bowl.
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11
Cover with plastic wrapand let rise in a warm place about 2 1/2 hours, or until doubled in bulk.
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12
(A turned off oven with the light on is a good place.)
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13
BROWN SUGAR FILLING:
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14
Mix 1/2 cup brown sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ.
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15
I also add some finely chopped nuts.
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16
Turn dough onto floured board again; gently pat into a 12x10 inch rectangle.
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17
Sprinkle Brown sugar filling over dough and roll up from the 10 inch side.
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18
Fold two ends under to make a ball-shaped loaf and place on a greased baking sheet.
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19
Brush with melted butter.
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20
Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches long.
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21
Fasten with paper clips into a ring and set ring around the dough.
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22
Cover loosely with plastic wrap and let rise in a warm oven until doubled in bulk, about 1 hour.
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23
Sprinkle loaf with remaining chopped nuts, (and some butter and brown sugar if you like) and bake at 350F (180C) for 1 hour or until golden brown.
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24
Makes one 3 3/4 pound loaf.
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25
Cut into halves or quarters and freeze separately, if you like.
