3 c  Whole wheat pastry flour
1 tb Dry yeast
1/4 ts Ground cardamom
1/4 ts Ground nutmeg
3/4 c  Apple juice
1/4 c  Maple syrup
3 tb Butter
2 tb Orange liqueur
1    Egg white
1/4 c  Poppy seeds
2 tb Honey
1/4 c  Butter, melted

Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple
syrup, and butter to body temperature; check it with a finger to make sure
it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat at
low speed until mixed and then at high speed while adding as much of
remaining flour as possible. Turn onto floured work surface and knead in
all remaining flour. Knead at least 10 minutes. Place dough in oiled bowl;
turn so top is oiled also. Let rise 1 hour. Punch down and let rest 10
minutes.

Remove 1/4 of dough; set aside. Shape remaining dough into 1″ balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with egg
white and sprinkle on poppy seeds. With remaining dough form grape vine and
leaves; attach to grapes at the top. Brush leaves and stem with egg white.
Let rise in warm place 1/2 hour. Melt butter and honey together; slash
grape leaves and brush slashes with this. Bake at 350 degrees 20-30 minutes
or until bread makes thunking sound when tapped with knuckle.