Orange-Anise Oatmeal Bread
- Active Time 20m
- Total Time 4h 15m
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, divided
- 2 packages active dry yeast
- 2 teaspoons finely shredded orange peel
- 1 teaspoon anise seed
- 1 cup water
- 3/4 cup orange juice
- 1/2 cup honey
- 3 tablespoons butter or margarine
- 2 cups plus 1 tablespoon rolled oats, divided
- 1 slightly beaten egg white
- 1 tablespoon water
In a large mixing bowl, stir together 2 cups flour, yeast, orange peel and anise seed; set aside.
In a medium saucepan, heat and stir 1 cup water, orange juice, honey and butter or margarine till the mixture is warm (120 -130 degrees F) and the butter or margarine is almost melted. Add to the 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 the dough out onto a lightly floured surface. Knead in enough of the remaining 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 doubled (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 x 4 x 2-inch loaf pans. Shape each portion of the dough into a loaf. Place in the prepared pans. Cover and let rise in a warm place till nearly doubled (45-60 minutes).
Combine the egg white and 1 tablespoon water; brush onto the loaves. Sprinkle the tops with 1 tablespoon oats. Bake in a preheated 375 degrees F oven for 40-45 minutes, or till the loaves are golden brown and sound hollow when tapped. If necessary, cover with foil during 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.
nutrition information per serving
111 calories; 2g total fat; 3mg cholesterol; 3mg sodium; 21g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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