Title: Wreath bread
 Categories: Breads
      Yield: 20 Servings
 
    1/2 c  Maple syrup
      2 tb Dry yeast
      9 c  Whole wheat pastry flour
      2 c  Apple juice
      1 c  Butter
      1 ea Egg, separated
      2 ea Eggs
      1 tb Grated lemon peel
      1 ts Almond extract
    1/4 c  Sliced almonds
 
  ** FLOUR will be used in 4 parts as follows: ** ** 2 1/2 c whole wheat
  pastry flour (1) ** ** 2 c whole wheat pastry flour (2) ** ** 3 1/4 c
  whole wheat pastry flour (3) ** ** 3/4 c whole wheat pastry flour (4)
  ********* In a bowl combine maple syrup, yeast and first of flour. In
  sauce pan heat juice and butter until almost melted. With mixer
  gradually beat liquid into yeast mixture. dry ingredients. Set aside
  egg white for brushing top of loaves. Add in egg yolk, remaining
  eggs, lemon peel, almond extract, and second flour (2) to make a
  thick batter. Stir in third part of flour (3) to make dough. Turn
  onto floured work surface and knead until smooth, continuing to add
  fourth flour (4). Knead at least 15 minutes. Place in lightly oiled
  bowl, turning dough so top is oiled too. Let rise until doubled,
  about 1 hour. Punch down dough. Turn onto floured work surface,
  separate dough for loaves; cut dough for each loaf into 3 equal
  parts. Cover and let rest 15 minutes. Lightly oil two cookie sheets.
  On floured work surface, roll each piece into a 24" length. Place
  three lengths together and braid; it comes out best if you begin in
  the middle and work toward each end. Shape into a ring, join the ends
  and pinch together. Repeat with each loaf. Cover rings with towels
  and let rise in warm place 1 hour. Beat egg white; use pastry brush
  to brush over loaves. Top rings with almonds. Place in oven at 350
  for 15 minutes, then change cookie sheet places. Bake about 15-20
  minutes longer, or until tops are golden brown and bread makes
  thunking sound when tapped with knuckle. Makes 2 loaves