|4.9028573 (9)||rate this recipe »|
This bread, a specialty of Betsy Oppenneer, is terrific for sandwiches. Its slight sweetness and hint of orange marries well with turkey, particularly if you're one of the people who loves turkey sandwiches with a dollop of cranberry sauce in the filling.
2 cups (16 ounces) water
2 cups (8 ounces) 10-Grain Cereal
1 tablespoon (1 package) active dry yeast or 2 teaspoons instant yeast
1 tablespoon salt
1/4 cup (1 3/4 ounces) oil
2 large eggs, beaten
1 tablespoon grated orange rind (or up to 1/2 teaspoon orange oil)
1/2 cup (6 ounces) honey or brown sugar
6 cups (25 1/2 ounces) King Arthur Unbleached All-Purpose Flour
Bring 1 1/2 cups water to a boil, add the cereal, cover and let sit until the temperature reaches 110°F, about 1 hour. Heat the remaining 1/2 cup water to 110°F and combine it with the yeast, in a large bowl, to soften.
Add the cereal mixture, salt, oil, eggs, orange rind (or oil), honey, and 2 cups of flour. Beat vigorously for two minutes. Gradually add enough remaining flour, a little at a time, to make a dough stiff enough to knead. Turn the dough out onto a floured surface and knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl, turning once to make sure the entire ball is coated with oil. Cover with a towel, and let rise until doubled, about 1 hour. Punch dough down and turn out onto a work surface. Divide dough into halves or thirds, depending on the size of your panstwo 8 1/2 x 4 1/2-inch or three 8 x 3-inch pans. Shape dough and place in the pans, which have been well-greased. Cover with a towel and let rise until doubled, about 45 minutes.
Bake loaves in a preheated 375°F oven for 30 to 35 minutes, or until they test done. Immediately remove bread from pans, and cool completely on a wire rack. Yield: Two large or three small loaves.
Nutrition information per serving (1/2-inch slice, 56 g): 145 cal, 4g fat, 4g protein, 19g complex carbohydrates, 5g sugar, 2g dietary fiber, 17mg cholesterol, 208mg sodium, 65mg potassium, 1mg iron, 47mg calcium, 47mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 9, November 1992 issue.