Nutbread

2 cups warm milk
4 tsp. honey
2 tsp. yeast

Combine these three and let sit while working on the rest . . .

2 cups white wheat flour or whole wheat flour
1/2 cup chopped nuts (raw, any assortment)
1/4 tsp. caraway seed
1/2 tsp. fennel seed
1 1/2 tsp. poppy seeds

Stir these together. When the yeast mixture is nice and foamy, stir that in, then let rest until about doubled.

1 tsp. salt
2 cups flour

Add these to the sponge dough. Knead for about 10 minutes. Place in an oiled bowl, turning the ball of dough so it too gets coated in oil, cover with plastic wrap, and let rise in a warm place for 30 minutes, or until nearly doubled again. I find it works best, in this weather, to stick it outside. Darn people always over-air-condition everything.

Form the dough into a a log-resembling shape and stick it in an oiled bread pan. Spray the inside of your oven or place a pan of water on the bottom. Put the dough in. Set the oven to 400 and bake for about 1 hour.