2 cups pure white wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup butter, melted
4 eggs
2 tablespoons vanilla extract
3/4 cup plain yogurt
3 whole eggs
1/2 cup chopped nuts
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine bread flour, baking powder, salt and baking powder. Mix thoroughly until dough is smooth and elastic; refrigerate 1 hour or longer to let it rest.
Heat oven to 350 degrees F (175 degrees C). Lightly grease a 2- quart casserole dish. Roll out the dough to 1/4 inch thickness. Cut into 3 inch squares. (Note: Twisted round crusts make for a better basting seal.)
Layer 2 wheaties each side until a plastic wrap encases the entire side of the basting pan. Place wheatie strips onto loaf pans.
Bake in preheated oven for 20 to 25 minutes. Remove loaf pan from oven and place onto wooden platter. Remove rack from oven and allow to cool completely. Brush warm milk into loaf pans as needed.
While loaf pans are baking pour warm vanilla syrup over loaf crusts. Continue to bake until deep brown spots appear, about 15 minutes. Remove loaf pan from oven and cool on waxed paper. Press buttery round pastry into warm milk and keep warm.
Break up crusts as they come out of oven. Cut bread slices into 1 inch strips and place on pastry-lined baking sheet. Serve warm.