2 tb Dry Yeast OR 2 Pre- 1/2 ts Cinnamon
Measured Packages 1 ts Honey
1/4 c Nonfat Dry Milk 1 ts Oleo + 1/2 t. For Bowl
2 ts Aniseed Crushed 1/2 c Each Whole-Wheat Flour And
5 1/2 c Unbleached Flour Buckwheat Flour
1/2 c No Sugar Apple Juice 1/2 ts Unsalted Corn Oil
3/4 c Unsweetened Pinapple Juice Margarine For Pans OR
1 1/4 c Water Use Spray
2 ts Freshly Grated Orange Rind
Preheat Oven To 375 F. 5O Cal. Per 3/8 Inch Slice
(Fat 0.5. Chol. O.) 1. in A Large Mixing Bowl, Combine Yeast, Milk,
Aniseed & 2 C. Unbleached Flour. 2. in A Saucepan, Combine Juices,
Water, Orange Rind, Cinnamon, Honey & 1 T. Oil. Heat Until Warm. (105
To 115 F.) Pour Over Dry Ingredients. Beat With A Wooden Spoon For 1
Min. Cover With Plastic Wrap & Let Stand For 10 Min. 3. Add
Whole-Wheat Flour, Buckwheat Flour And All But 1/2 C. Of Balance Of
Unbleached Flour, 1/2 Cup At A Time, Beating With Wooden Spoon After
Each Addition. After Adding 4 1/2 C. Of Flour, Dough Will Become
Difficult To Beat With Wooden Spoon. Scoop Up & Turn Onto Lightly
Floured Board & Knead, Adding Balance Of Flour, If Necessry, To Make
A Smooth & Elastic Dough. 4. Shape Dough Into Ball. Drop Into Lightly
Oiled, Fairly Straight-Sided Bowl, Turning To Coat. Cover Tighly With
Plastic Wrap & Let Rise At Room Temperature (70 To 80 F.) Until
Doubled in Bulk. (About 1 Hour 15 Min.) 5. Punch Dough Down.
Transfer To Board & Cut Into 3 Equal Parts. Cover With Waxed Paper &
Let Dough Rest For 5 Min. 6. Roll Each Piece Out Into A 7 X 12 in.
Rectangle. Starting With Short End. Roll Up Tightly, Tucking in
Sides& Pressing Seams To Hold. Place, Seam Side Down, in 3 Small Loaf
Pans (7 1/8 X 3 5/8 X 2 1/4 in.) Greased With Margarine OR Cooking
Spray. Cover With Plastic Wrap & Let Rise At Room Temperature Until
Doubled in Bulk. (About 1 Hour.) 7. Gently Remove Plastic Wrap. Bake
in Preheated 375 F. Oven For 40 Min. Remove Bread From Pans. Place
Back in Oven Directly On Rack & Bake For 5 Min. More. Loaves Should
Be Crispy & Golden Brown. Let Cool Thoroughly Before Slicing.
Yields
3 servings
