| 2 | packages regular active dry yeast |
| 1 1/2 | cups warm milk, (105°F to 115°F) |
| 1 1/2 | cups Gold Medal® whole wheat flour |
| 1/2 | cup honey |
| 1/2 | cup butter or margarine, melted and cooled |
| 1 | tablespoon ground coriander |
| 1 | tablespoon grated orange peel |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground ginger |
| 1/2 | teaspoon ground cinnamon |
| 1 | egg |
| 3 | to 4 cups Gold Medal® all-purpose flour |
| 1. | Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle. |
| 2. | Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. |
| 3. | Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double. |
| 4. | Heat oven to 375ºF. |
| 5. | Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature. |
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| Tiny, yellowish tan coriander seeds have a flavor that resembles a blend of lemon, sage and caraway. |
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| Dough rises best when yeast is at the right temperature. A thermometer can help you ensure that the milk is 105°F to 115°F. |
Nutrition Information:
175 ( 55 ); 6 g ( 3 g); 25 mg; 160 mg; 27 g ( 2 g); 5 g 4 %; 0%; 2 %; 8 % 2 ; 1/2