4 1/2 cups all-purpose flour, divided
2 tsp. salt
2 pkg. fast rising yeast
1 1/2 cups milk
1 1/2 cups water
1/4 cup honey
1/4 cup vegetable oil
1 tsp. freshly grated orange peel (optional)
4 cups whole wheat flour

In a large bowl, mix 3 cups all-purpose flour, salt and yeast.

In a medium saucepan, heat milk, water, honey and oil and orange peel (if using) to 125°F-130°F (will feel hot to touch but do not boil).

Gradually add milk mixture to the dry ingredients, beating for 2 minutes at medium speed of mixer. Stop mixer and scrape down sides and bottom of bowl occasionally.

Gradually add 1 cup all-purpose flour; beating at high speed for 2 minutes, scraping bowl occasionally.

Using a large spoon, stir in whole wheat flour and enough additional all-purpose flour to make a stiff dough.

Knead dough on a lightly floured surface until smooth and elastic (8-10 minutes) or knead in mixer with dough hook, about 6 to 8 minutes. Place in a greased or oiled bowl, turning once to grease top.

Cover dough with overturned bowl and let rest 10 minutes.

Roll dough out to an 18 x 10-inch rectangle. Roll up to form a loaf shape, pinching the seams together to seal.

Place with the seam side down in a greased 16 x 4 x 4-inch long loaf pan. Cover lightly with a clean cloth and let rise in warm place, free from draft, until doubled in size (30-60 minutes).

Bake at 375°F for 35 minutes or until done. Remove from pan and cool on wire rack.

Makes 1 long loaf.

Submitted by: Belle