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Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 8 |
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This bread 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. Ingredients:
2 cups water |
2 cups whole grain breakfast cereal, 10 grain preferred |
1 (1 tablespoon) package active dry yeast |
1 tablespoon salt |
1/4 cup oil |
2 eggs, beaten |
1 tablespoon orange rind, grated |
6 cups unbleached all-purpose flour |
Directions:
1. 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.
2. Add cereal mixture, salt, oil, eggs, orange rind (or oil), honey and 2 cups 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.
3. 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 pans - two 8 1/2 x 4 1/2 or three 8 x 3 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.
4. 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.
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