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- 2 1/4 t. dry yeast
- 1 1/2 c. whole wheat flour (fine ground) (Use a flour from a family farm if possible like Wheat Montana or Stone Stack Mill.)
- 2-3 c. white flour (I can always buy Shawnee Mills flour, an old Oklahoma company, at our local grocery store.)
- 10 T. butter (I made my own butter using these directions.)
- 3/4 c. local honey
- 1 t. cinnamon (I used a Vietnamese cinnamon here—nothing local about it.)
- 1 t. vanilla extract (I did use my homemade version.)
View Full Recipe at Eliots Eats
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