Ingredients

1 package active dry yeast , 1 cup lukewarm milk (98 to 110 degrees F) , 3 tablespoons honey , 3 cups whole-wheat pastry flour , 1 pinch salt , 3 tablespoons melted butter or safflower oil , 3/4 cup cranberries , 2 cups cored and peeled green apples -- sliced , 1/2 cup water , 1/4 cup dried currants , 1 cup maple syrup , 3 tablespoons arrowroot powder , 1 tablespoon lemon juice , 1/2 teaspoon cinnamon , 1 tablespoon grated lemon rind , safflower oil -- to coat baking sheet

Method

1. In a large bowl combine yeast, milk, and honey. Let mixture stand for 5 minutes. Stir in 1-1/2 cups of the flour and let batter rise for 15 minutes. Add remaining flour, salt, and butter to form a dough. Knead dough for 5 minutes on a floured breadboard, then place in a clean bowl and cover with a dish towel. Let dough rise for 45 minutes. , 2. In a covered saucepan over medium-high heat, simmer cranberries, apples, the water, and currants until berries pop. In a small bowl mix 2/3 cup of the maple syrup, arrowroot, lemon juice, cinnamon, and lemon rind. Uncover saucepan and add maple syrup mixture to cooking cranberries. Stir well. Heat, stirring constantly, until thick. Remove from heat and let cool 15 minutes. , 3. Preheat oven to 375 degrees F. Lightly oil a large baking sheet. Separate dough into 8 balls. Roll into 5-inch circles on a floured breadboard. Place equal amounts of cranberry filling into the center of each circle. Lightly dampen edges of circle with water and fold edges in to form a turn