Nutty Orange Wheat Bread

This recipe is one I have wanted to try since I saw it in the Fleischmann’s Yeast booklet “Best-Ever Breads” from 1993. It was their 125th anniversary effort. I finally made it for this “orange” week, and wonder why I didn’t do it sooner. I looked at the recipe on Fleischmann’s website, and the proportions are not the same. I like the recipe from the book better.   The recipe directions are mine, not Fleischmann's. This would also make nice small loaves for gifts. My husband gave it a big “thumbs up”, and thought it would be perfect for chicken sandwiches for supper.
Do cover the loaves with foil the last 15 minutes; the amount of honey in the loaf makes it brown too fast otherwise. I added the wheat germ and wheat bran, as I do to almost every yeast bread recipe I make. I buy them in bulk at the Amish groceries, although my local Fareway carries them too. After I grated the orange peel, I sectioned the orange and used it for ambrosia – a real two-for-one that would please the frugal housewives of the past. 
 This treasured bread board that was our Grandmother's says 'Gib Uns Heute Unser Taegliches Brot" or "Give us today our daily bread" in German.
Nutty Orange Wheat Bread

4 1/2 Cups Bread Flour -- 18-20 ounces
3 1/2 Cups Whole Wheat Flour -- 16 ounces
4 Teaspoons Instant Yeast
2 Tablespoons Wheat Bran -- optional
2 Tablespoons Wheat Germ -- optional
1 Tablespoon Orange Peel -- grated
1 1/2 Teaspoons Salt
2 Cups Milk -- (or water and add 2/3 cup dry milk to flour)
1/2 Cup Water
1/3 Cup Honey
1/4 Cup Butter
1 1/2 Cups Pecans or Walnuts-- chopped, toasted (6 ounces)

• In a large bowl, combine all but 1 cup of bread flour, whole wheat flour, undissolved yeast, orange peel, and salt. Heat milk, water, honey, and butter until very warm (120-125°). Gradually add to flour mixture. Using paddle attachment, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in nuts and enough remaining flour to make a soft dough. Change to dough hook and knead until smooth and elastic, about 4-6 minutes more. Cover; let rest 10 minutes.
• Divide half of the dough (about 1# 14 ounces) into 3 equal pieces (about 10 ounces each); form each into smooth ball. Place in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1/2 hour.
• Bake at 375° for 35 to 40 minutes or until done. Cover with foil during last 15 minutes to prevent excess browning. Remove from pan; cool on wire rack.

**(If you use active dry yeast instead of rapid rise or instant yeast, you must let it rise 30-45 minutes instead of just letting it rest.
Cost in 2010: $ 4.17 or $2.08 per loaf. Yield: "2 Loaves"
Per Serving: 183 Calories; 6g Fat (28.6% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 123mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.