2 1/2 c. water, divided
2 c. 10-Grain cereal
2 pkg. active dry yeast
2 tsp. salt
1/4 c. oil
2 eggs, beaten
1 tbsp. grated orange rind
1/2 c. honey or brown sugar
5 c. King Arthur Unbleached All-Purpose Flour

Bring 2 cups water to a boil; add cereal, cover and let sit until the temperature reaches 110 degrees. Heat the remaining 1/2 cup water to 110 degrees and combine it with the yeast in a large bowl to soften.

Add cereal mixture, salt, oil, eggs, orange rind, honey and 2 cups flour. Beat vigorously for 2 minutes. Gradually add enough remaining flour, a little at a time, to make a dough stiff enough to knead. Turn out onto 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 into halves. Shape dough and place in well-greased 8 1/2 x 4 1/2 inch pans. Cover with a towel, and let rise until doubled, about 45 minutes. Bake in 375 degree oven for 30-35 minutes. Remove immediately and cool on a rack.