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Healthy Orange Whole Wheat Bread
Sep 04, 2009
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14 Comments
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Healthy Orange Whole Wheat Bread from ChefInYou.com
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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?
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.
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
MethodStir the flour into a large bowl. Add gluten,salt – mix until combined and then rub in the butter with your fingertips
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.
Knead on a lightly floured surface until smooth
Place this in a loaf pan, cover with a kitchen towel ,
set it aside in a warm place until doubled in size.
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.
Turn it out to cool.
Cut into slices.
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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
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
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 
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
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
you make it seem so simple!
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…
Scrumptious bread.. looks moist & delicious. How do you store your breads? in a bag or in the fridge? Tks.
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.
Wow wat a flavourful bread, looks fabulous!
Orange bread! Can guess the flavour. Looks great too.
this looks yummy
and yeah.. bread is so convenient in the mornings!