4-1/2 to 5-1/2 cups
Bob's Red Mill organic unbleached white all-purpose flour
Instructions
Bring 2 cups water to a boil. Add 10 grain cereal, remove from heat, cover and cool to 100°F.
Heat remaining 1/2 cup water to 110°F and combine with yeast in a large bowl to soften. Add cooled 10 grain cereal, salt, oil, eggs, orange rind, brown sugar and 2 cups unbleached white flour. Beat vigorously for two minutes.
Gradually add remaining flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with plastic wrap and let rise until doubled, about one hour.
Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a loaf and place into well-greased 9"x5"loaf pans. Cover and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375°F. Bake for 25 minutes or until the internal temperature of the loaves reaches 190°F.
Immediately remove bread from pans and cool on wire rack.
