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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water -- * See Directions First 2 1/2 cups whole wheat flour 1 cup white bread flour 1/2 cup rolled oats 2 tablespoons butter -- softened 3 tablespoons brown sugar 1 1/2 teaspoons salt 2 tablespoons orange zest -- finely minced 2 whole oranges -- juiced * See Directions First 2 teaspoons anise seed -- powdered 3 tablespoons dough enhancer -- optional 1 tablespoon yeast Add Ins (add at beep) 1/2 cup dates -- coarsely chopped 1/2 cup walnuts -- toasted and coarsely chopped * Juice your oranges and place it in the measuring cup and then measure the rest of the water. The orange juice is to be counted as part of the water. Don't forget to zest the oranges first, it is easier. Place all of the ingredients in your machines pan in the order specified by your user'a manual. Select the wheat or white cycle and press start. At the add ingredients beep add the dates and the walnuts. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 6g Fat (21.7% calories from fat); 7g Protein; 40g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 290mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : I don't like whole anise seed so I powder them in a coffee bean grinder (used only for spices). If you don't have a coffee bean grinder use your blender or put them in whole. For the brown sugar I use a natural sugar called sucanat which is evaporated sugar cane juice. You should be able to find it in a health food store. You can use any type of dried dates you want. The little pellets that are coated in oat flour work well and you don't have to chop them. If you aren't going to use the pellets then chop your dates and freeze them for 1 hour to firm them up. This will keep them from mashing so much in the bread dough when you add them. The pellets don't seem to have this problem. The reason for the amount of yeast is because of the wheat flour, the oats, the dates and the walnuts. This is a heavy bread and the extra yeast is needed to leaven the bread to a good height. As for the dough enhancer I use the brand that Sandi at Health For You sells. I buy it by the case and love the stuff. It makes a big difference in your bread. If you don't have any dough enhancer you can leave it out. I do have recipes on my site for some if you want to make some yourself. http://www.breadmachinedigest.com look in the BMD Orginal Recipes section. Want to have some fun and be adventurous? Replace part of the water (not the orange juice) with sourdough starter. You may need to add more water after the dough begins to mix this is caused by the how thick or thin your starter is. Start with a 1/2 cup of starter that has been fed and that is very active. Monitor the dough consistancy during kneading and adjust with more water as needed. Remember the dough should form a nice smooth round ball that is tacky to the touch but no dough should remain on your fingers when you pull them away.