Whole Wheat Orange Blossom Bread
by fig + fauna farm on 10/01/12
WHOLE WHEAT ORANGE BLOSSOM BREAD
Adapted from this recipe
This recipe makes three loaves of bread at once, so plan on using three loaf pans. I eat one and freeze the rest for later in the week.
You will need:
- 3 cups warm water
- 2 packets of dry active yeast
- 2/3 cup light honey, I used Orange Blossom
- 5 cups unbleached bread flour
- 5 tablespoons unsalted butter, melted (alternatively, coconut oil or olive oil can be used)
- 1 tablespoon sea salt
- 3 1/2 cup whole wheat flour, or white whole wheat flour
- handful of rolled oats or poppy seeds (optional)
In a large bowl, mix the water, yeast and 1/3 cup of honey. Add five cups of bread flour and gently stir until well mixed. Let the mixture sit for at least 3o minutes or until it is bubbly and big.
Add three tablespoons of butter or oil, 1/3 cup of honey and salt to the dough. Stir in two cups of whole wheat flour. Transfer dough to a lightly floured surface and knead the rest of the flour in until dough is slightly sticky to the touch.
Place the dough in a greased bowl, turning the dough on all sides of the bowl to be sure it is greased entirely. Place a clean towel over the bowl and let it rest in a warm place until it has doubled in size.
Meanwhile, preheat oven to 350 F.
Push the dough down and divide it into three loaves.Place in greased 9" x 5" loaf pans and let them rest until dough rises just to the op of the pans. Top the loaves with oats or a seed of your choice. Bake the loaves for 20-30 minutes or until the outside is lightly browned and crispy.
