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Orange-Anise Oatmeal Bread

Source: Cooking at a Glance - Breads & Muffins
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Active Time:  20 Minutes
Total Time:  4 Hours 15 Minutes
  Makes 2 loaves (16 servings each)
The subtle flavors of orange and licorice-like aniseed combine beautifully in this finely textured bread. The honey and sweet fruit juice in the dough deepens the color of the crust, which is topped with a sprinkle of rolled oats, to a rich, golden brown. Check during the last third of baking so the loaf doesn’t get overly dark.
4 1/4-4 3/4 cups all-purpose flour
2 packages active dry yeast
2 teaspoons finely shredded orange peel
1 teaspoon aniseed
1 cup water
3/4 cup orange juice
1/2 cup honey
3 tablespoons butter or margarine
2 cups rolled oats
1 slightly beaten egg white
1 tablespoon water
1 tablespoon rolled oats
Orange-Anise Oatmeal Bread Recipe at
In a large mixing bowl stir together 2 cups of the flour, the yeast, orange peel, and aniseed; set aside.

In a medium saucepan heat and stir 1 cup water, orange juice, honey, and butter or margarine till mixture is warm (120 -130 degrees F) and butter or margarine is almost melted. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 2 cups oats and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 1/2-2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease two 8 by 4 by 2-inch loaf pans. Shape each portion of dough into a loaf. Place in prepared pans. Cover and let rise in a warm place till nearly double (45-60 minutes).

Combine egg white and 1 tablespoon water; brush onto loaves. Sprinkle tops with 1 tablespoon oats. Bake in a preheated 375 degrees F oven for 40-45 minutes, or till loaves are golden brown and sound hollow when tapped. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Remove from pans; cool on a wire rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 2 loaves (16 servings each)
Calories: 111
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 21g
Sodium: 3mg
% Cal. from Fat: 16%
Cholesterol: 3mg
Protein: 3g
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