Honeyed Nutbread

2 cups warm milk, almond milk, or water
4 tsp. honey
2 tsp. yeast
4 cups white wheat flour or whole wheat flour
1/2 cup raw nuts
1 1/2 tsp. poppy seeds
1/2 tsp. fennel seeds
1/2 tsp. caraway seeds
1 tsp. salt
extra honey

Combine the milk, honey, and yeast let sit while working on the rest . . .

Stir together 2 cups flour, nuts, and seeds. When the yeast mixture is nice and foamy, stir that in, then let rest until about doubled.

Add the rest of the flour and the salt 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.

Form the dough into a large circular loaf and place on a baking sheet coated with oil or corn meal. Brush liquid honey all over the top of the loaf. Place a pan of water on the bottom of the oven. Put the dough in the oven. Set the oven to 400 and bake for about 1 hour.