Robert’s Orange Date Walnut Bread

  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.

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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.
Tags: bread, recipe, sweet