Orange Wheat Bread
Isn't been a long while since I posted a bread last? Its not that I have not been baking bread - but last few times, my calculations have gone all wrong! Usually when I bake during the weekends - I make sure that the bread lasts us through the week, at least for 3-4 days of the days in the middle. I use it as plain toast, sandwich with omelet, french toast etc of course coupling with other breakfast items. But then bread is always convenient in the morning esp. when you are working isn't it?
Orange Wheat Bread
It so happened that last 3 times I baked, all the time the bread got over the very next day(!!!!!). yes! Delicious that they were and 90% got over during tea time ( ask the other specimen in the house - don't look at me! I am not completely at fault) with a frugal slice for the next morning and then NOTHING. Then I had to fend off with other breakfast items or store bought breads for the rest of the week since I don't get the time/energy to do it during the weekday. Orange Wheat Bread Among such 'disappearing-too-fast' breads is this - Orange Wheat Bread. The lightly Orange flavor just enhances the texture of the bread. The recipe is immensely simple and which I got from Bread Baking book. The recipe is very straightforward and I adapted it a tiny bit by adding some Vital Wheat Gluten. Not only does it add nutrition by way of protein to the bread, it also helps in providing a beautiful texture to the bread - esp. when it comes to Whole Grain breads. I added only 1 tbsp of this wheat gluten powder and the texture was simply amazing. It is of course optional and you can skip it in the recipe - the original recipe didn't have it. I also reduced the amount of butter to reduce the calories
  • Cook time:
  • Prep time:
  • Yields: Makes one 9X5 inch loaf
Ingredients
  • 2-1/4 cups whole wheat flour
  • 1 tbsp Vital Wheat gluten (optional - I used it for the texture)
  • 1/2 tsp salt
  • 4 tbsp butter ( I used 2 tbsp and increased a little more liquid from the orange juice to maintain wet ingredients)
  • 2 tbsp brown sugar
  • 1/2 envelope rapid-rise yeast
  • grated rind and juice of 1/2 orange ( I used one whole orange- it didn't hurt the recipe )
Method
1. Stir the flour into a large bowl. Add gluten,salt - mix until combined and then rub in the butter with your fingertips
2. Add the sugar, yeast and orange rind. Take the orange juice in a measuring cup and make upto 7/8 cup with lukewarm water. Add this juice to the flour and mix into a soft ball.
3. Knead on a lightly floured surface until smooth
4. Place this in a loaf pan, cover with a kitchen towel ,
5. set it aside in a warm place until doubled in size.
6. Bake in a preheated 425F oven for 20-30 minutes or until the top has browned lightly and the bottom sounds hollow when tapped on the bottom.
7. Turn it out to cool.
Cut into slices. Orange Wheat Bread

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3 Member Reviews

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By La @ FoodSlice on Sep 3, 2011

I tried both with plain flour and whole wheat flour, the second version didnt rise well and was too dense as i didn't have vital wheat gluten either. I loved the plain flour version and the subtle orange flavour, of course changed a few things to suit my kitchen. Blogged about it here - http://foodslice.blogspot.com/2011/06/orange-bread-for-breakfast.html

By June on Aug 20, 2011

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27 Comments

By Reshmi Abhay on Apr 29, 2012

hi DK, just wanted to ask.. i do not have an oven but a godrej convection microwave.. how do i go about it? do let me know.. thnx much!

By Sana on Jan 13, 2012

Hi dk, I made this bread and everything went well until after i removed it and sliced it, it turned a beautiful colour and sounded hollow but i could see raw dough in side and it looked dense. And also it smells alot like yeast everytime i bake a bread. I wont give up. But before trying out again, can u please point it out, as to where i may have gone wrong? Thanks.

By Sana on Jan 6, 2012

After so much hesitation i am again trying to bake a bread again, my only succesful bread was your zupfe and after several failed attempts of other breads :-x after almost a year im trying out this bread.i didnt have rapid rise yeast so i used dry yeast and mixed the wet and dry ingredients separately. When it all came together my bread dough was not at all sticky or difficilt to work with but actually on the drier side. But i still carried on with the kneading for more than ten minutes and now i have left it to rest in the oven. I hope it rises. I do not have a loaf pan. So i will shape it and bake it. Wish me luck. I hope again this doesnt discourage me from bread making again :wink:

By Nupur on Dec 22, 2011

Hi, When I bake the cake rises nicely, however, after I take it out from the oven it sinks in the middle. Can you tell me the reason? Thanks

By meenakshi on Dec 22, 2011

Hi, I made this yesterday and it did not rise as much as yours. I used the ingredients exactly the way you mentioned it :) Although it was not as crumbly as the bread that I baked before this. Any idea why?

By johannes on Jul 26, 2011

Hi! Thanks for these great recipes, I am becoming an avid follower of your website :-) I am planning to make this wonderful loaf, but have a question though, how much would 1/2 envelope of rapid rise yeast be in tsp or tbspn?? Thanks very much!!!

By allana on May 24, 2011

I just made this... wow! So easy and so good! Love that you don't have to proof the yeast, that is the scariest part of baking bread, in my opinion. This isn't going to make it very long in my house...

By Alexandra on Feb 23, 2011

:-P Delicious!

By Healthy Whole Wheat Bread | |Cook-curry Nook| on Sep 22, 2010

[...] comfortable playing around with bread doughs yet, what started out as wanting to try DK’s Healthy Orange Whole Wheat Bread, ended up being something quite different, though the basic idea was the same. What made me change [...]

By Ranjana on Aug 25, 2010

Hi! I always wanted to learn baking but I didnt have a OTG. All your recipes made me buy one!:). I have fresh yeast with me..is this different from the yeast u have mentioned in this recipe...I know I might be asking a very silly question...but I m stuck. :(. I also want to know is what is whole wheat pastry flour? Will I find it in the local stores in mumbai? Also a suggestion..Is a glossary possible?...

Thank you so much for your kind words. Fresh yeast is indeed different from "Active yeast" and "Instant yeast". You will find more info here - http://www.foodsubs.com/LeavenYeast.html. The Whole wheat pastry flour has a higher starch and lower gluten content than regular Whole wheat flour. This helps to give more tender result to the baked product. I am not sure if this is available in Mumbai. To see ideal substitute see this table - http://chefinyou.com/2009/07/substitutes-in-baking-101/. Glossary is a huge process...will try to do it when time permits for sure :) Thanks for the suggestion.

By Potluck After Church « Life After Graduation on Jul 13, 2010

[...] Since I had some orange left over, the next recipe I’m going to try is: “Healthy Orange Whole Wheat Bread” [...]

By Aruna on May 17, 2010

hi, in case you dont add wheat gluten, is it necessary to refrigerate the dough to develop better gluten?

I am not sure if it will. It might but I have never done that way.

By PriyaRaj on Apr 20, 2010

Hi DK, Thanks for this wonderful blog. I would rate it 5 stars. I chanced upon this blog looking for Dhokla recipe but ended up doing the Orange Whole Wheat bread. You make every dish look very simple and the results ofcourse were amazing. This was the first time i baked a bread and it came out delicious and flavourful. The only problem i could see was that the bottom of the bread was bit hard. Was it because i baked it in a sheet rather than using a loaf pan? Also i did not add the wheat gluten.

The reason for the bottom being hard was the heat of the oven. May be your bread got cooked a little faster and quicker. Next time you can place it in a double sheet pan so that the heat can penetrate slowly or you can lower the heat a bit and bake longer. The addition of wheat gluten is only develop that texture and stretchiness along with additional protein boost. It does not harm the recipe as such with its omission. Hope this helps :) --DK

By Renu on Feb 18, 2010

Thanks DK, I think the oven may have been too warm. I am not giving up, will try again. Even though it is a little dense it tastes AWESOME! I am going to try your hazelnut chocolate bread...wish me luck:)I have to say ...I love your website and recipes:)

Thats the spirit! I am sure next time it would come out perfect :) Adding gluten to this bread (if available) will make it less dense. And yes - def. try the chocolate bread! It is out of this world. Send me your pictures if possible :) Wud love to see how it came out for you. Thank you so much for the feedback :) --DK

By Renu on Feb 18, 2010

Hi! I tried this recipe today. Unfortunately the dough didn't really double in size. How long should it ideally take for it to double? It is baking in the oven but I am sure it won't be that great since it hasn't risen that much. I followed your recipe to the T :(

HI Renu, the time taken to double varies from place to place depending on the weather you enjoy. The more humid the weather shorter the time. We have a moderate climate - not too cold, not too hot and it takes about 1 hour - 1 hr 30 minutes to double. If you are not too sure, then try keeping the dough in a warm oven (preheat at its minimum setting for 1-2 minutes, switch off making sure that the oven is only slightly warm ). You can alternatively switch on the Oven lights to give heat. One more point to note - when baking the wholegrain dough does not rise as much as say with bread flour/ all purpose flour but it does rise decently enough to know that the dough is ready. Hopefully this helps -DK

By Subhashini on Jan 24, 2010

Hi Loved ur style and recipes.Need a help.can you just tell me how to bake this in microwave.I have convection modle with me. Love Subhashini

Hi Subhashini, Thank you so much :) I dont own a convection oven hence am not sure. But from what I have read, this might help you - I dont know your setting but the general rule while cooking in an convection setting for baking would be place the food on topmost rack or elevate the food with a rack. This is to allow the hot air to circulate under the pan. If you have the combination setting (microwave+convection), then it would work best (at least from what I have read) since using them both helps the food to cook uniformly yet quickly. But whatever you cook, make sure to keep checking regularly since yours might cook faster than mentioned time in my post and might either burn/become dry . Hope this helps --DK :)

By Aarti Sawale on Jan 17, 2010

Hi, could you please let me know wat is Vital Wheat gluten and where would we get it. We eat only brown breads and now if i have this receipe than i would like to make it home. if there's any other option for wheat gluten than please let me know. i keep on trying n make food which we eat regularly at home.i also would like to ask you that wat makes a cake soft and have moisture in it. should we add less of egg yolk or how should be?

Hi Aarti, Vital Gluten is the natural protein found in wheat. Usually when baking with wheat flour, you will find that it does not rise as well as baking with all purpose flour. This is due to wheat flour having less gluten. So adding this helps to give it a lighter texture to a bread. This is not a must in a recipe and you can skip it if you dont get in your area. The bread will be lightly dense but it does not affect the taste. As for the cake, it mostly depends on the recipe you are following. Using Cake flour helps to make softer and fluffier cakes. Otherwise beating eggs and folding them into the cake mixture also helps. What the beating does is that it creates air packets making the cake softer and fluffier. Hope this helps -DK

By Diane on Dec 4, 2009

Can this recipe easily be converted for a bread machine? Do you know what setting is best to use?

Hi Diane - I dont own a bread machine, hence am not really sure about baking one in these. But I am sure this can be made easily in one. I read somewhere that for all the wheat breads, machines which have a special cycle for "Wheat/wholegrain" work the best. I hope this was useful --DK

By Vandy on Nov 30, 2009

:wink: You really made all those bread making look so simple. I am a lazy bum but hope I try them soon..

By Type 2 Diabetes Diet: The Magical Ingredient | Food Health Wisdom on Sep 27, 2009

[...] Wholegrain Bread Recipe | Healthy Orange whole wheat bread | Chef … [...]

By nags on Sep 7, 2009

you make it seem so simple!

By Srivalli on Sep 6, 2009

Thats really bad..you get to bake so many lovely breads and I don't to eat themm....bhooooo..I won't come here again...

By Pavani on Sep 5, 2009

Scrumptious bread.. looks moist & delicious. How do you store your breads? in a bag or in the fridge? Tks.
Hey Pavani- I store in multiple ways not any precise way every time. If I know its going to last me for a week or so - I store it in a breadbox http://1.bp.blogspot.com/_tfGC7tOlrdk/R05laZ9nLeI/AAAAAAAABso/eWxvrLjIKzI/s400/MoMA-bread-box.jpg Otherwise I also reuse store bought bread covers. I also use brown paper bags to store my breads. If its going to get over say 1-2 days - I sometimes use zip lock plastic bags too - Mostly I store in my fridge - it stays fresh - otherwise here the weather makes it moldy pretty fast for me. Hope this helps

By bergamot on Sep 5, 2009

Looks really great... orange always adds a great flavour to just about any dish. A yeast bread with an orange flavour....I will try it.

By Priya on Sep 5, 2009

Wow wat a flavourful bread, looks fabulous!

By Sharmila on Sep 4, 2009

Orange bread! Can guess the flavour. Looks great too. :-)

By Indhu on Sep 4, 2009

this looks yummy :) and yeah.. bread is so convenient in the mornings!