Recipe for Apricot Cashew Rounds

3.00	c	Stone-ground whole wheat or
		Graham flour
0.25	c	Honey
0.25	c	Vegetable oil
1.00	ts	Salt
2.00	pk	Regular or quick-acting
		Active dry yeast
2.25	c	Very warm water
		(120 to 130 degrees)
3.50	c	All-purpose* or
		Unbleached flour
0.50	c	Finely chopped dried apricot
1.00	c	Finely chopped cashews
		Margarine or butter, melted

Instructions:
*if using self-rising flour Decrease salt to 1 Teaspoon Mix whole wheat flour, honey, vegetable oil, salt and yeast in large bowl.
Add warm water.
Beat on low speed 1 minute, scraping bowl frequently.
Stir in apricots and cashews.
Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface.
Knead about 10 minutes or until smooth and elastic.
Place in greased bowl and turn greased side up.
Cover and let rise in warm place 30 to 50 minutes or until double.
(Dough is ready if indentation remains when touched.
) Grease cookie sheet.
Punch down dough and divide in fourths.
Shape each into round loaf.
Place on cookie sheet.
Let rise 35 to 50 minutes or until double.
Just before baking, make 1/4-inch crosscut slashes across tops.
Bake 35 to 40 minutes.
4 LOAVES (12 SLICES EACH); 100 CALORIES PER SLICE.

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