Prep 3 hrs
Cook 35 mins
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.
- 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
- 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 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.
- 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.
- 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.
I found that I needed to add a good bit more water to this as my cereal sucked up all of the first amount. That said this came out delicious and I love the texture. I made enough for 1 loaf and turned it into 10 dinner rolls. The orange adds a lovely flavor accent :D. Made for Pick A Chef, Spring 2013.