Whole Wheat Orange-Rosemary Bread

orangerosemarybreadIce has covered our city and more often than not these days school, the library, bible study and all of the ways that the girls and I get out of the house on a daily basis have been cancelled.  Our only entertainment option is to have people over to our house and entice them to travel out in the cold with food!  We have some friends coming over tomorrow night and my plan is to make a big pot of my Creamy Chicken & Wild Rice Soup.  We needed some yummy bread to go with it and I currently have a whole bag of navel oranges in the fridge.  So I thought let’s take some oranges and rosemary and make Whole Wheat Orange & Rosemary Bread!  The base of this recipe comes from Say Yes’ Mema’s Whole Wheat Bread.  Thank you Liz for this great recipe!  I just made a few additions and substitutions to make it my own:)

Makes two loaves

2 ½ c. hot water

6 c. whole wheat flour

1/3 c coconut oil (melted)

1/4 c honey

2 T of molasses

1 envelope yeast (I used Fleischmann’s Rapid Rise Highly Active Yeast)

1 T. salt

2 Tbs orange zest

Juice of 1 large navel orange

4 tsp dried and crushed rosemary (I used Spice Islands)

Preheat oven to 350 degrees.  Generously grease 2 bread loaf pans.  Mix the flour, salt, rosemary and yeast in large bowl.  orangerosemarybreadIn standing mixer, pour in hot water, molasses, coconut oil, honey, orange juice and orange zest.  Mix with bread hook at slow/medium speed until liquids are combined.  photo 1Slowly add in dry ingredients and let dough hook mix for about 5 minutes until wet dough forms.  Sprinkle additional flour on flat surface – enough to knead dough ball.  Remove dough from mixing bowl – it’s going to be sticky and that’s ok – and place on floured surface.  Knead for a few minutes until dough becomes less sticky and coated with flour from surface.  photo 3With a knife, split your dough in half.  Place one aside and add a bit more flour to your surface.  Knead ball of dough for 2-3 more minutes and place in greased pan.  Repeat with other dough ball.  photo 4Turn off heated oven and place towels over your bread pans.  Place pans in oven with door slightly cracked and allow dough to rise for 1 hour.  photo 1-1Remove bread pans from oven.  Preheat to 350 degrees again.  Place bread pans back in oven and bake for 35 minutes.  Slice and serve with butter!

Whole Wheat Orange-Rosemary Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
This delicious, whole-grain bread is a perfect side to warm soups! It has a slightly sweet taste from the oranges and is so aromatic as it bakes in your oven.
Ingredients
  • 2 ½ c. hot water
  • 6 c. whole wheat flour
  • ⅓ c coconut oil (melted)
  • ¼ c honey
  • 2 T of molasses
  • 1 envelope yeast (I used Fleischmann's Rapid Rise Highly Active Yeast)
  • 1 T. salt
  • 2 Tbs orange zest
  • Juice of 1 large navel orange
Instructions
  1. Preheat oven to 350 degrees. Generously grease 2 bread loaf pans.
  2. Mix the flour, salt, rosemary and yeast in large bowl.
  3. In standing mixer, pour in hot water, molasses, coconut oil, honey, orange juice and orange zest.
  4. Mix with bread hook at slow/medium speed until liquids are combined.
  5. Slowly add in dry ingredients and let dough hook mix for about 5 minutes until wet dough forms.
  6. Sprinkle additional flour on flat surface - enough to knead dough ball.
  7. Remove dough from mixing bowl - it's going to be sticky and that's ok - and place on floured surface.
  8. Knead for a 3-4 minutes until dough becomes less sticky and coated with flour from surface.
  9. With a knife, split your dough in half. Place one aside and add a bit more flour to your surface.
  10. Knead ball of dough for 2-3 more minutes and place in greased pan.
  11. Repeat with other dough ball.
  12. Turn off heated oven and place towels over your bread pans. Place pans in oven with door slightly cracked and allow dough to rise for 1 hour.
  13. Remove bread pans from oven. Preheat to 350 degrees again. Place bread pans back in oven and bake for 35 minutes.
  14. Allow loaves to cool and slice and serve with butter!

 

 

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