Recipe by Tenina http://tenina.com/2008/09/honey-im-home/
100g wheat kernels
4 tsp granulated yeast
50 grams warm water
160 grams whole milk
130 grams honey
generous pinch sea salt
2 tsp ground cardomom
40 grams butter
450 grams bakers flour
50 grams linseed
150 grams flaked almonds (plus extra for topping)
granulated sugar or raw sugar for topping
Grind wheat in TM bowl for 30 seconds on speed 9. Set aside.
Place yeast, warm water, milk in TM bowl and heat for 2 minutes at 50 degrees C on speed 1.
Add honey, salt, cardamom, egg and butter.
Process on speed 8 for a few seconds until blended.
Add flour, linseed and almond flakes.
Knead with lid in closed position for 3 minutes.
Add more flour if too sticky.
Wrap in plastic and allow to prove until doubled.
Make into loaf or rolls.
Brush with water, sprinkle with sugar and flaked almonds.
Allow to rise again.
(In cold weather this may take a long time, but the rise is worth the wait.)
Bake in hot oven (200 degrees C) for around 20-40 minutes, (depending on whether loaf or rolls) or until bottom sounds hollow when tapped.