|Whole wheat flour||1 Cup (16 tbs)|
|Dry yeast||1 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|All natural granola cereal||1⁄4 Cup (4 tbs)|
|Unsalted sunflower kernels||2 Tablespoon|
|Orange rind||2 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
Combine whole wheat flour, yeast, and salrtin a large bowl; set aside.
Combine milk, water, honey, and margarine in a small saucepan; cook over medium heat until very warm (120Â° ro 130Â°).
Add milk mixture and egg to reserved flour mixture; beat at low speed of an electric mixer until well blended.
Beat at medium speed an additional 3 minutes.
Stir in cereal, sunflower kernels, orange rind, and enough all-purpose flour to make a soft dough.
Turn dough out onto a lightly floured surface; knead about 8 to 10 minutes or until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down.
Turn dough out onto a lightly floured surface, knead 4 to 5 rimes.
Shape dough into a loaf.
Place in a 9- x 5- x 3-inch loaf pan coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk.
Bake at 375Â° for 30 minutes or until loaf sounds hollow when tapped.
Transfer loaf to a wire rack immediately; cool before slicing.