Nutty Orange Wheat Bread (for KitchenAid)
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Yield: 2 standard-sized loaves (using loaf pans)
4 to 4-1/2 c. bread flour
3-1/2 c. whole-wheat flour
2 T. vital wheat gluten
1 T. grated orange peel
1-1/2 t. salt
1/2 tsp. ground ginger
2 Tbsp. active dry yeast (I use rapid-rise)
2 c. lukewarm milk
1/2 c. lukewarm water minus 2 Tbsp.
2 Tbsp. lemon juice
1/3 c. honey
1/4 c. vegetable oil
1-1/2 to 2 c. chopped walnuts, roasted
3 T. unsalted butter
With standard mixing attachment, thoroughly combine first five ingredients into
large mixing bowl. Add yeast and combine thoroughly. Add liquids and mix only
until dough starts to form a ball -- approximately 10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 7-9 minutes, adding
walnuts midway through the kneading process. Remove dough to greased glass
container; cover loosely with tea towel or plastic wrap. Set in a warm,
draft-free location until doubled in bulk; punch down. Repeat.
Punch down dough; divide into two equal-sized pieces. Form into loaves and place
in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea
towel or plastic wrap; place in warm, draft-free location until dough reaches the
top of the loaf pans.
Preheat oven to 500F while dough is rising in loaf pans.
Turn heat down to 375 (or 350 if using convection); immediately uncover loaves and
place into oven for 25 minutes. Remove loaves from pans and place back into oven,
baking for approximately 15-20 additional minutes, or until crusts are nicely browned
and loaves test done. Remove to cooling racks. As soon as loaves are removed from
oven, melt butter over low heat and brush lightly over crusts for softer crust.
Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves
for later use, cool thoroughly (about 2 hours).
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