Best 4 Quick Orange Whole Wheat Bread Recipes

THE VERY BEST WHOLE WHEAT BREAD

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
• Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
• Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
• Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
• Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
• Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
• Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.

WHOLE WHEAT ORANGE QUICK BREAD

Steps:

• Combine all ingredients in large mixing bowl.
• Stir until dry particles are moistened, about 75 strokes.
• Pour batter into greased bread pan.
• Sprinkle with topping.
• Bake at 350 degrees for 60-65 minutes until toothpick inserted in center comes out clean.
• Not recommended for use with self-rising flour.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

WHOLE WHEAT CRANBERRY ORANGE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan.
• Coarsely chop the cranberries in the bowl of a food processor, about four pulses. Transfer berries to a small bowl and stir in the honey. Let honey-berry mixture steep at least 1 hour, or until the mixture exudes a liquid.
• Meanwhile, peel the zest from both oranges and mince it finely, then set aside. Peel the white pith from both oranges and discard. Add the oranges to the food processor and process for three or four pulses, then transfer to the cranberry-honey mixture.
• Add the egg to the food processor and process until it is well beaten, then add the cooled butter and process until combined.
• Scrape the egg mixture into the cranberry mixture.
• In a large mixing bowl, combine the dry ingredients (flour through walnuts, plus the prepared orange zest). Add the wet (cranberry) mixture to the dry ingredients and combine. Spoon and scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
• Cool, in the pan, on a wire rack for 15 minutes, then turn out onto the rack and let the loaf cool completely. Wrap in aluminum foil and eat the following day for best flavor.