African Coriander Bread


  • 2 Packages active dry yeast

  • 1 ½ cups lukewarm milk

  • 1 ½ cups whole wheat flour

  • ½ cup margarine – melted and cooled

  • 1 tablespoon ground coriander

  • 1 tablespoon orange peel grated

  • 1 tsp. salt

  • ½ tsp. ground ginger

  • ½ tsp. ground cinnamon

  • 1 medium egg

  • 4 cups all-purpose flour


Dissolve yeast in milk in a large bowl. Stir in the remaining ingredients except the all-purpose flour. Add enough all purpose flour to make the dough easy to handle. Turn the dough onto a lightly floured surface and knead for 5 to 10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl. Turn greased side up and cover. Let rise 1 hour or until doubled in size. Grease 2 loaf pans. Punch down dough and divide in half. Shape into two eight-inch loaves and place in pans. Let rise 40-45 minutes in loaf pans. Heat oven to 375. Cut lengthwise slash in each loaf. Bake 35-40 minutes until golden brown, and makes a sound hollow when tapped. Remove from pan and let cool on a rack. Store in a plastic bag at room temperature.