Orange Walnut Bread
With the fresh, sunny flavor of orange in each bite, this special bread will
brighten up even the gloomiest of mornings.
Medium loaf (1 1/2 pound bread machine)
- 3/4 cup water
- 2 tablespoons vegetable oil
- 1/4 cup low-sugar orange marmalade
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 1 cup whole wheat flour
- 2 cups bread flour
- 2 1/4 teaspoons Red Star Active Dry Yeast
- 1/2 cup walnuts
Large loaf (2 pound bread machine)
- 1 cup water
- 3 tablespoons vegetable oil
- 1/4 cup plus 1 tablespoon low-sugar orange marmalade
- 2 teaspoons salt
- 1/4 cup sugar
- 1 1/2 cups whole wheat flour
- 2 1/2 cups bread flour
- 1 tablespoon Red Star Active Dry Yeast
- 2/3 cup walnuts
Bread Machine Method
- Have liquid ingredients at 80 degrees 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, 1/2 to 1 tablespoon at a time. If it
is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine
section for more helpful tips and information.
- 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 degrees
-130 degrees F.
- 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.
- 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.
- 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: 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 tablespoon water; brush top. Sprinkle with
- Bake in preheated 375 degrees F oven for 30 to 40 minutes.
- Remove from cookie sheet; cool.
Yield: 1 loaf
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 1/2 teaspoon Instant yeast (or 3/4 teaspoon Active Dry yeast)
per cup of flour in your recipe.
Due to the low volume of this loaf, the medium recipe can be used in a small
Recipe featured at Whole and Heavenly Oven.
Recipe and photo credit (used with permission):
Red Star Yeast