Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small cookie sheet and press out to be about 3/4 inch in thickness. Sprinkle with mini chocolate chips and press down lightly.
Combine all-purpose flour, yeast, & salt in a bowl. Add water and stir until smooth. Mix enough of the whole wheat flour in to make a soft dough. Knead on a floured surface until smooth & elastic (3-5 minutes). Cover dough with the bowl and let stand for 15 minutes.
The flavor of honey really comes through in these little loaves. Another bonus: Honey retains moisture and therefore keeps baked goods from getting dry and stale. If you're not crazy about walnuts, sub in almonds, pecans, or pine nuts—or just omit them. Frozen in a heavy-duty resealable bag, these honeyed loaves will taste fresh-baked for up to 3 months.
WORK TIME: 20 minutes
TOTAL TIME: 45 minutes + cooling time
SERVINGS: 16 (4 mini loaves, each serves 4)
Wildflower Honey creates a beautiful glaze. A complex honey would be wasted here because the mustard would overpower any nuances. We love the lemony prune stuffing, but for less fuss you can serve the chicken without it. The roasting time will be the same.
WORK TIME: 10 minutes
TOTAL TIME: 1 hour 45 minutes
Sub almonds with cashews, cut-up dried apricots for the cranberries, or chopped figs for the raisins. Choose strong, dark honey or a delicate, light type—whichever suits your taste.
WORK TIME: 10 Minutes
TOTAL TIME: 45 Minutes + Cooling Time