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Pain Nord Africain au Coriandre)
2 packages active dry yeast
1 1/2 cups lukewarm milk (scalded, then cooled)
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
1/4 teaspoon ground cinnamon
1 1/2 cups whole wheat flour
4 to 4 1/2 cups all-purpose flour
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.
Turn dough onto lightly floured surface; knead until smooth and elastic, 5 to 10 minutes.
Place in greased bowl; turn greased side up. Cover; let rise until double, about 1 hour. Dough is ready if indentation remains when touched.
Punch dough down; divide into halves. Shape each half into an 8-inch long loaf.
Place loaves into two greased 9 x 5-inch loaf pans.
Cover; let rise until double — 40 to 45 minutes.
Heat oven to 375 degrees F.
Cut lengthwise slash in top of each loaf.
Bake until loaves are golden brown and sound hollow when tapped — 35 to 40 minutes; remove from pans.
Cool on wire racks.
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