Orange Wholemeal Bread Loaf

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This bread recipe was inspired by Mui Mui's post on Orange Bread Loaf. I had measured my ingredients to make my Daily Bread Loaf when I saw Mui Mui's recipe. Instead of water, I replaced it with fresh orange juice, added candied orange peel and zest. These photos were taken in the early morning, because of the poor lighting, it doesn't have the orange colour.

The bread turned out light and fluffy. As Mui Mui says while the bread was baking, the kitchen was filled with the aroma of orange and it is the same while you bite at the bread slices. For this bread [toasted or not], no jam is needed but with butter it is yummy and goes well with a cup of hot beverage.

This recipe is for 2 loaves which is enough for four days for my family of three.

Ingredients

[makes 2 loaves x 600 gm or 24 slices of 1.5 cm width]

500 gm bread flour

100 gm wholemeal flour

100 gm plain flour

2 tbsp milk powder [I omit]

1 tsp salt

4 tbsp sugar [I used brown sugar]

6 tsp instant yeast

1 egg

380 ml fresh orange juice [or egg + liquid = 410 ml]

60 gm butter

50 gm candied orange peel - diced

1 tbsp marmalade

zest of 1-2 oranges

Knead all dough ingredients [except butter, orange juice, peel and zest] on slow speed to combine. Add in juice gradually as you may need less than 380 ml because of the size of egg used. Continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
Add in butter and continue kneading on low speed from the start then turn to medium speed [Kenwood mixer - speed 3] when butter and dough has combined. Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
Add in the candied orange peel and orange zest. Mix well.
Form dough into a ball. Place in a bowl covered to rest for 20 minutes or double in size.
Punch down rested dough. Divide into 2 equal portions. Round up into a ball. Fold into thirds then roll each portion into a long rectangle. Roll up like swiss roll and seal the edges well. Place the loaves in greased Pullman's tins.
Leave in oven to proof until double in size [about 1 hour or rise over the rim of the baking tin].
Bake in preheated oven at 150 degrees C for 40 minutes. Remove and cool on wire rack.