A Tradition in Family Baking

Orange Walnut Bread

Orange Walnut Bread
With the fresh, sunny flavor of orange in each bite, this special bread will brighten up even the gloomiest of mornings.

THIS RECIPE MAKES 1 LOAF
Ingredients
Medium
  • ¾ cup Water
  • 2 TBSP Vegetable Oil
  • ¼ cup Low-sugar orange marmalade
  • 1+1/2 tsp Salt
  • 3 TBSP Sugar
  • 1 cup Whole Wheat Flour
  • 2 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast
  • ½ cup Walnuts

Large
  • 1 cup Water
  • 3 TBSP Vegetable Oil
  • ¼ cup, plus 1 TBSP Low-sugar orange marmalade
  • 2 tsp Salt
  • ¼ cup Sugar
  • 1+1/2 cup Whole Wheat Flour
  • 2+1/2 cups Bread Flour
  • 1 TBSP Active Dry Yeast
  • ⅔ cup Walnuts
Instructions
  1. Recipe featured at Whole and Heavenly Oven.

  2. Baker's Note: Due to the low volume of this loaf, the medium recipe can be used in a small machine.

BREAD MACHINE METHOD

  1. Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Walnuts can be added 5 minutes before the end of the last kneading cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

MIXER METHODS

  1. Use ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, sugar and salt. Combine water, oil and marmalade; and heat to 120°-130°F.
  2. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in whole wheat flour, walnuts and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  3. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add whole wheat flour, walnuts and remaining bread flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

  4. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding whole wheat flour and remaining bread flour until dough forms a ball. Add walnuts; pulse just until mixed.

RISING, SHAPING AND BAKING

  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place loaf on greased cookie sheet. Cover; let rise until indentation remains after touching. Combine 1 egg and 1 TBSP water; brush top. Sprinkle with oatmeal. Bake in preheated 375°F oven 30 to 40 minutes. Remove from cookie sheet; cool.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

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