Whole Wheat Orange Blossom Bread : FIG AND FAUNA

Whole Wheat Orange Blossom Bread

by fig + fauna farm on 10/01/12



In our home, there's nothing that brings the family together faster than fresh baked bread. My mother-in-law has baked bread for many years and so the men of the Martin family have a taste for fresh, rich bread - the kind that fills the home with a warming desire to consume. A few years ago, I searched to find a recipe that would taste great and have the right texture for sandwich slicing. I came across a wonderful recipe that I've relied on for some time now, and still my husband reminds me: " Honey, this one is a keeper" as if he's eating it for the first time. The star here is the honey. Any light honey will do, but I believe it's our local Orange Blossom honey - so delicate and fragrant - that really holds the magic in our bread.




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.


Comments (19)

1. dervla @ The Curator said on 10/1/12 - 07:53PM
Breads are my thing, and now I'm excited to add this one to my list. Sounds perfect to eat with a cup of tea. www.blogcurator.blogspot.com
2. Liz ~ A Natural Nester said on 10/2/12 - 02:48AM
I sooo love orange-blossom honey. It's one of my favorite foodie things about living in the Sunshine State! I've been looking for a good honey-wheat sandwich bread recipe... can't wait to try this!
3. thecitygourmand said on 10/2/12 - 04:07AM
What a gorgeous idea: an orange blossom loaf. You've inspired me!
4. Melissa said on 10/2/12 - 04:47AM
I always get excited when you have a new post! I have Orange blossom honey that my mom sent me from a visit there! I will have to try it with this bread
5. Mommy Lisa said on 10/2/12 - 05:40AM
oh the joy of bread.
6. Kat said on 10/3/12 - 09:03AM
Just made this bread last night. Absolutely wonderful.
7. fig + fauna said on 10/4/12 - 03:20AM
dervla ~ thank you much! let me know how you like it.
8. fig + fauna said on 10/4/12 - 03:21AM
Liz ~ Isnt Orange Blossom Honey the best?? It's like a perfect dessert all in itself!
9. fig + fauna said on 10/4/12 - 03:22AM
City Gourmand ~ I'm thrilled! Enjoy!
10. fig + fauna said on 10/4/12 - 03:23AM
Melissa ~ Yay! Let me know how it goes!
11. fig + fauna said on 10/4/12 - 03:23AM
Mommy Lisa ~ Ahh yes! Nothing like it!
12. fig + fauna said on 10/4/12 - 03:24AM
Kat ~ So glad you enjoyed it! Thanks for the update ~
13. chelsey said on 10/4/12 - 01:38PM
What do I do with the other cup and 1/2 of whole wheat flour?
14. fig + fauna said on 10/4/12 - 01:53PM
Chelsea ~ use the extra flour for dusting the counter before you knead, and work it in until you have the slightly sticky texture. You may need all of the flour.
15. Caroline said on 10/4/12 - 05:25PM
This is absolutely beautiful!
16. Michelle said on 10/8/12 - 04:39AM
It sounds just perfect for this crisp Autumn day! Thank you for posting the recipe!
17. Melania said on 10/10/12 - 01:19AM
I've just had great success making this bread - my almost 2 year old nephew helped me out and was very happy to take a loaf home. Just to clarify regarding yeast, how many grams are in a packet that you use? I did a bit of guess work but thankfully all worked out!
18. Julie said on 1/4/13 - 01:04PM
This sounds delicious!
19. Kiersten Owings said on 4/15/13 - 04:26PM
When I pull it out of the freezer I can't seem to eat it fast enough. How do you store it to keep it from drying out?


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