Prep 2 hrs
Cook 30 mins
Very pretty on your holiday breakfast or brunch table.
- 1 1⁄4 cups milk
- 2 teaspoons honey
- 1 teaspoon dry yeast
- 3 teaspoons butter or 3 teaspoons margarine
- 3 1⁄2 cups whole wheat flour
- 2 teaspoons butter or 2 teaspoons margarine, melted
- 2 1⁄2 cups mixed dried fruit, chopped into bits
- Butter a med size bowl.
- Heat together milk and honey in a small pan until very warm (about 110 degrees).
- Pour 1/2 of the warmed liquid into a small bowl.
- Mix in yeast and set aside until it bubbles (about 10 minutes).
- Add 3 T. butter to remaining milk and stir over a low heat just until butter is melted.
- Pour into a large bowl.
- Mixed together 2 cups of sifted flour, the yeast mixture and the milk/butter mixture and beat for 1 minute.
- Work as much of the remaining flour into the dough as it will take.
- Knead dough in a food processor until a ball forms or by hand for 8 to 10 minutes.
- Roll dough into a ball.
- Place into buttered bowl, turning to coat all sides.
- Cover with a towel and let rise in a warm place for 45 minutes.
- Butter a large baking sheet.
- Punch dough down on a lightly floured surface.
- Roll into an 18x9 inch rectangle.
- Brush with melted butter.
- Spread fruit bits on to dough all the way to the ends at top and bottom, but leave a 1 inch margin on each side.
- Roll up length wise, jelly roll style.
- Form into a circle, joining ends together by moistening with a little water.
- Place on prepared cooking sheet.
- With sharp scissors, cut the wreath 3/4 of the way across and 1 inch apart all around the wreath.
- Twist each piece and lay it on its side so the fruit is showing.
- Cover and let rise for about 30 minutes or until doubled.
- Preheat oven to 350 degrees.
- Bake on middle shelf for 25 to 30 minutes or until golden brown.