PREPARATION:

1. Combine 1 ¼ cups of water, the oil, honey and yeast in the bowl of an electric mixer. Let stand until the yeast has bloomed, 10 to 15 minutes. Once the yeast has bloomed, add the whole wheat flour, vital wheat gluten, orange zest, grains and salt. Hook up to the electric mixer with a dough hook. Place on a low setting and let the dough knead for 15 to 20 minutes. If the dough is too wet, add some flour, a little at a time. If it is too dry, add just a bit of water, a little at a time.
2. Remove the dough and form into a ball. Lightly wipe the inside of a mixing bowl with some oil before placing the dough inside. Cover with a damp towel and set aside in a warm place to let the dough rise, about 2 ½ hours. The dough should be doubled in size. Remove the dough after it has risen and place on a clean counter surface. Punch the air out of the dough and fold it over itself. Slowly roll the dough like a jelly roll and pinch the seam to create a seal. Form into a loaf and place the dough into a lightly oiled bread pan, seam down. Cover with a damp towel and place in warm place to let the dough rise again, about 1 hour.
3. Preheat the oven to 425 degrees F. Place the bread on top of a baking sheet pan. Add 1 cup of water to the pan (this will create steam, so the crust will be crispy). Cook until golden brown and when the bread sounds hollow when tapped, about 30 minutes. Remove from the oven and set aside to cool before slicing.

   Editor's Note: Look for local honey and other organic, locally-grown ingredients when possible.

4. Learn more about sustainable food choices with our Eat Green Guide.