HONEY WHEAT ORANGE BREAD
4 1/2 cups all-purpose flour, divided
2 tsp. salt
2 pkg. fast rising yeast
1 1/2 cups milk
1 1/2 cups water
1/4 cup honey
1/4 cup vegetable oil
1 tsp. freshly grated orange peel (optional)
4 cups whole wheat flour
In a large bowl, mix 3 cups all-purpose flour, salt and yeast.
In a medium saucepan, heat milk, water, honey and oil and orange peel (if
using) to 125°F-130°F (will feel hot to touch but do not boil).
Gradually add milk mixture to the dry ingredients, beating for 2 minutes at
medium speed of mixer. Stop mixer and scrape down sides and bottom of bowl
occasionally.
Gradually add 1 cup all-purpose flour; beating at high speed for 2 minutes,
scraping bowl occasionally.
Using a large spoon, stir in whole wheat flour and enough additional
all-purpose flour to make a stiff dough.
Knead dough on a lightly floured surface until smooth and elastic (8-10
minutes) or knead in mixer with dough hook, about 6 to 8 minutes. Place in a
greased or oiled bowl, turning once to grease top.
Cover dough with overturned bowl and let rest 10 minutes.
Roll dough out to an 18 x 10-inch rectangle. Roll up to form a loaf shape,
pinching the seams together to seal.
Place with the seam side down in a greased 16 x 4 x 4-inch long loaf pan.
Cover lightly with a clean cloth and let rise in warm place, free from
draft, until doubled in size (30-60 minutes).
Bake at 375°F for 35 minutes or until done. Remove from pan and cool on wire
rack.
Makes 1 long loaf.
4 1/2 cups all-purpose flour, divided
2 tsp. salt
2 pkg. fast rising yeast
1 1/2 cups milk
1 1/2 cups water
1/4 cup honey
1/4 cup vegetable oil
1 tsp. freshly grated orange peel (optional)
4 cups whole wheat flour
In a large bowl, mix 3 cups all-purpose flour, salt and yeast.
In a medium saucepan, heat milk, water, honey and oil and orange peel (if
using) to 125°F-130°F (will feel hot to touch but do not boil).
Gradually add milk mixture to the dry ingredients, beating for 2 minutes at
medium speed of mixer. Stop mixer and scrape down sides and bottom of bowl
occasionally.
Gradually add 1 cup all-purpose flour; beating at high speed for 2 minutes,
scraping bowl occasionally.
Using a large spoon, stir in whole wheat flour and enough additional
all-purpose flour to make a stiff dough.
Knead dough on a lightly floured surface until smooth and elastic (8-10
minutes) or knead in mixer with dough hook, about 6 to 8 minutes. Place in a
greased or oiled bowl, turning once to grease top.
Cover dough with overturned bowl and let rest 10 minutes.
Roll dough out to an 18 x 10-inch rectangle. Roll up to form a loaf shape,
pinching the seams together to seal.
Place with the seam side down in a greased 16 x 4 x 4-inch long loaf pan.
Cover lightly with a clean cloth and let rise in warm place, free from
draft, until doubled in size (30-60 minutes).
Bake at 375°F for 35 minutes or until done. Remove from pan and cool on wire
rack.
Makes 1 long loaf.
