Ingredients to make one large braid:
- 2 cups (250 g) whole-wheat flour
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (5 ml) salt
- ⅔ cup (100 g) chopped dried apricots
- 1 lemon
- 1 cake compressed yeast
- 1¼ cups (300 ml) warm milk
- 2 tablespoons (30 ml) honey
- 4 tablespoons (50 g) melted margarine
- 2 tablespoons (30 ml) cracked wheat
In a large bowl mix 2 cups of whole-wheat flour, 2 cups of all-purpose flour, 1 teaspoon of salt, ⅔ cup of chopped dried apricots and the grated rind of 1 lemon.
In another bowl blend 1 cake of compressed yeast with 1¼ cups of warm milk until the yeast is dissolved. Make a well in the flour and pour in the yeast mixture, 2 tablespoons of honey and 4 tablespoons of melted margarine. Mix the ingredients together to form firm dough.
Turn the dough out onto a floured surface and knead it well for 10 minutes, or until it becomes firm and elastic and is no longer sticky.
Lightly grease a large bowl. Put the dough into the bowl and cover it with greased plastic wrap. Put the dough in a warm place to rise for 45 to 60 minutes or until it has doubled in bulk.
When the dough has risen, turn it out onto a lightly floured surface and knead it again for 2 to 3 minutes. Shape the dough into a sausage about 12 inches (30 cm) long. Cut it into 3 equal strands, leaving the dough joined at one end. Braid the strands of dough and pinch the ends together. Turn the ends under the braid. Place the braid on a greased baking sheet.
Preheat the oven to 425°F (220°C).
Cover the baking sheet with greased plastic wrap and put the braid in a warm place to rise for 20 to 30 minutes, or until it has doubled in bulk.
Brush the braid with milk and sprinkle it with 2 tablespoons of cracked wheat. Bake the braid for about 30 minutes, or until it is golden brown and sounds hollow when it is tapped underneath. Cool on a wire rack.