Coriander Bread (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 egg
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.