|Dry yeast||3 Teaspoon|
|Warm water||1 Cup (16 tbs)|
|Whole wheat flour||2 1⁄2 Cup (40 tbs), divided|
|Honey||1⁄2 Cup (8 tbs)|
|Chopped dates||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Raw sunflower seeds||3⁄4 Cup (12 tbs), chopped|
Dissolve yeast in warm water.
Add 1 cup of the flour.
Mix until spongy.
Let rise until light and frothy.
Add the remaining flour and the honey, dates, beaten eggs, sunflower seeds, salt, and spices.
It should be a fairly firm mixture.
Spoon into a greased 9 x 5-inch bread pan, cover with a cloth, and let rise until nearly doubled in bulk (about 40 minutes).
Bake at 375° 45 minutes, or until a toothpick inserted in center of loaf comes out clean.
Turn out onto a wire rack to cool.
Stir into lukewarm milk mixture.
Add whole wheat flour and beat vigorously.
Cover with a cloth and let rise in a warm place until doubled in bulk, about 30 minutes.
Add remaining ingredients.
The dough should be just stiff enough to handle.
Tum out onto a lightly floured board or pastry cloth and knead until smooth and elastic, about 10-15 minutes.
Place in a greased bowl, brush with oil, cover, and let rise until doubled in bulk, about 1 hour.
Knead lightly 1-2 minutes.
Form into a round loaf.
Place on a large greased baking sheet, cover, and let rise about 1 hour, or until doubled in bulk.
Bake at 400° 10 minutes.
Reduce heat to 350° and continue baking about 40 minutes until lightly browned and loaf sounds hollow when tapped on bottom.
Cool on a wire rack.
Frost with Confectioners Icing and decorate with more nuts and fruit.