Ginger and Orange Bread

A bread that will transport you to the holiday season and bring a smile to your face. You wont be able to resist the taste of candied oranges!

Details

  • Preparation Time: 115 minutes
  • Cooking Time: 42 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 piece Orange, fresh

  • 175 g Flour, Whole wheat

  • 300 g Flour, Whole wheat

  • 2 spoons Butter, unsalted

  • 0.5 teaspoons Salt, table

  • 1.25 teaspoons Yeast, dry

  • 4 spoon Honey

  • 150 ml Water

  • 4 spoon Ginger, fresh

  • 1 bag Dressing, caramel

  • 4 spoon Orange, shell

  • 1.5 spoons Oil, vegetable oil, canola

Steps

  1. Cut the butter into smaller pieces. Cut the orange in half and squeeze the juice from both halves. Prepare a large bowl and add whole wheat and white flour. Add the butter and rub it into the flour with your fingers until the mixture resembles crumbs.

  2. Mix in the salt and yeast, then add the honey. Next, add the orange juice and gradually mix in enough warm water to form a soft dough. Cut the candied ginger into smaller pieces.

  3. Knead the dough on a lightly floured surface for about 10 minutes or until it is smooth and elastic and no longer sticks to your hands. Gradually mix in the candied ginger. Place the kneaded dough back into the bowl, lightly cover it with oiled plastic wrap, and let it rise in a warm place for one hour or until it has doubled in size.

  4. Place the risen dough back onto a lightly floured surface, knead it lightly again, then shape it into an oval and place it into a greased rectangular bread pan. Cover with oiled plastic wrap and let it rise in a warm place for an additional 30 minutes.

  5. Preheat the oven to 200 degrees Celsius. Remove the plastic wrap and brush the dough with milk. Place the pan in the oven for 35-40 minutes until it turns a dark brown color. After 15 minutes of baking, cover it with aluminum foil to prevent it from browning too much.

  6. Use oven mitts to handle the pan and use a palette knife to separate the baked bread from the pan. Transfer the bread to a wire rack to cool slightly. Meanwhile, prepare the hazelnut glaze according to the instructions on the packaging.

  7. Pour the hazelnut glaze over the top of the bread and sprinkle with candied orange zest. Wait for the bread to cool completely and the glaze to set, then slice the bread and arrange the slices on a serving platter to serve.

Nutrition Information (Per 100g)

  • Calories: 275.28 kcal
  • Fat: 3.35 g
    • Saturated Fat: 1.52 g
  • Carbohydrates: 56.7 g
    • Sugars: 7.71 g
  • Protein: 6.69 g
  • Fiber: 5.27 g