Orange Cranberry Whole Wheat Bread

In this video I demonstrate how to make my Cranberry-Orange Pretty Healthy Wheat Bread.

Here is the link to the PDF recipe: http://ellensbreadmachinerecipes.com/recipes/OrangeCranberryWheat.pdf
😀😀😀add 10g vital wheat gluten optional
Jacques Pepin candied orange peel

You can make this bread using your Whole Wheat Course or on Dough and bake in
the oven. I explain both ways in the video.
:
• 200 g Orange Juice
• Add Half and Half or Full Fat milk to the orange juice to get 345g of both.
(145g of milk)
• 60g Honey
• A few drops of Orange Extract (optional)
• 132g Bread Flour
• 419 g Whole Wheat flour of your choice
. 10g vital wheat gluten
• 7g salt
• 57 g salted butter (If you are using unsalted butter, add 2 g more of salt.)
• 7g SAF instant yeast-GOLD LABEL for sweeter doughs
Add at beep:
• 60g Craisins (any dried cranberries) tossed in a tiny bit of flour
• 30g chopped candied orange peel (optional. I just happened to have made
some earlier in the week.) Ingredients
For Baking in the Bread machine, choose Whole wheat course. At 5 minutes into
kneading, be sure to check your dough at 5 minutes into kneading. DO NOT EVER
EVER IGNORE THIS STEP. SET A TIMER! After that you have to wait another
approximately 9-13 minutes for the appropriate time to add the Craisins and
candied orange peel., When you hear the ADD beep, or whenever your machine tells
you is the time, add in the Craisins and orange peel. When the dough is ready, take
it out, put in loaf pan, let it rise in a warm place for about 45 minutes and then
bake until internal temperature reaches about 190 degrees. For baking in the
machine, choose medium crust and let it go until it’s baked. Carefully remove fromCranberCranberry-Orange Pretty Healthy Wheat Bread
bread pan or loaf pan and cool on a rack for 2-3 hours before slicing. Freeze
whatever you’re not going to eat on the first day in thick freezer bags made for
homemade bread. I get mine on Amazon..

Website:
www.ellensbreadmachinerecipes.com

Hey my bread friends welcome back it’s me Ellen your crazy Baker chick with a new sort of new re well it is a new recipe it is almost always and this is no exception a modification of a recipe I’ve already created unless it’s something completely out there but

Everything stems from something else so there’s a domino effect involved a few days ago well not more than a few days ago I’ve been craving paneton and I have a video if you’ve never made it before Paton is baked in a paper mold and it’s

A kind of a fruit cake it’s sort of radish cake is with dried fruits in it and it is so yummy and I’ve been craving paneton plus I wanted to have some for a friend so for paneton I need candied Orange Peel but because of my allergies

To nuts I can’t find safe so I made candied orange peel and I can give you the link to a jacqu pepen he’s an old TV chef for those youngsters in in my crowd there but this is a candied orange peel and it goes into Paton well then because I had

Made the candied Orange Peel I had eight naked oranges in my refrigerator and I hate to waste them and I didn’t couldn’t eat eight oranges within a a time frame where they would stay fresh so I have a little juicer not a big fancy juicer but just one that’s electric that that makes

The thing you know you hold it on there yourself so then I had fresh squeezed orange juice but because orange juice has a lot of sugar and I shouldn’t have that much sugar I didn’t want to allow myself to drink that yummy orange juice so then I thought well what else can I

Do with that orange juice and so I created a cranberry very orange reasonably healthy bread made with almost all whole wheat flour so this recipe does have like one4 white bread flour and 3/4 and I don’t mean cups and 3/4 of the entire flour of whole wheat flour so it is a

Pretty healthy recipe with some goodies in it has maybe a little more sugar but as far as the grains it’s reasonably healthy so it’s not all white flour and super sugary it’s not super super sugary anyway but it’s not like no sugar 100% whole grain either it’s kind

Of in the G gray area but it is a pretty healthy bread so here is the recipe now in my videos I do not give you amounts and I don’t need to because I make it much easier for you under the actual video if you’re watching it on YouTube whether it’s

Phone or or iPad or your computer under the actual video part there’s a whole bunch of white WID printing you know thumbs up share whatever there you should see a description and you might have to click on the bolded word more so you have to

Find it and if you click on more there will be a description that pops up like a new window and in that description will be a link a direct link just one more click and it will take you directly to my website that and the video will

Pop up right away and it’s a PDF so you can view it you can download it you can print it it couldn’t be any easier so again you’re seeing the actual video like this and you look under look for the word more click on more click on the

Link and then I’ll also give you a link to my website and if I remember and I hope I do I will give you a link to Jac Pen’s way to make candied Orange Peel but you can buy it if you’re not allergic to nuts or or things like that

You can just buy it and and so this is this new recipe so it’s orange cranberry or cranberry orange mostly whole wheat bread and I made it last night as a trial and I froze it but kind of looks like that and uh that’s not the whole loaf

Obviously it’s some of it is in the freezer we didn’t eat that much of it yet so because I had all that orange juice oh my God fresh squeezed orange juice very dangerous so yummy so I am going to start and what I did is I measured and

Again you do not need to write this down but I want 200 g go slow Ellen so close there we go 200.2 that’s okay and I have still a little bit left I will let myself drink that and then I want the total liquid to be 345 so don’t tear

Do not hit the tear button 200 g of Orange and I’m going to put in half and half now you don’t have to use half and half you can use milk but you it’s really better to use full fat can you use lowfat sure but this is just tastier

This is what we happen to have in the house for my husband’s coffee so I’m going to pour half and half in until I get to the right amount of grams which is 345 and I better not add too much because I can’t take it out

Oh there’s another way to fix it though going slow oh 346 that’s okay all right I’m going to stick the half and half back to the fridge and I’m going to pour this into my bread pan my bread machine takes liquids first your bread machine may take the ingredients in a different

Order so please follow the direction for your bread machine as far as what order the ingredients go in okay we have a couple more liquids to go in I’m going to put honey in now my original recipe called for 85 G of honey but since there’s a lot of natural sugar in the

Orange juice I took some out so I’m going to put this vessel on to measure my honey hit tear so it’s zero I have sprayed the inside of this with non-stick spray it’ll help me get the honey out a little bit easier you could

Also use a neutral oil so I only want 60 G and I have pre-measured most of the ingredients but not these that’s okay that will not hurt it’s only a tiny bit and some of it may stick anyway so we’ll see if the nonstick spray did a complete job no

It’s still going to be see there’s a little little bit left so I’m just going to so that’s why I have my little my little spatula there okay good enough and there’s one more liquid I’m going to add now if you don’t have this really don’t worry about it I just

Happen to have orange extract and I at the last minute I threw it in and if you don’t the orange juice and the and what what else we’re going to add we’ll do but if you want to get it or if you happen to have it and I just put a drop

In or three drops hard to control o it’s all over my hands that off okay so that is it for the liquids now the next ingredients are my flour I have a little bit of breed flour just a little and I have quite a bit of whole

Wheat flour this whole wheat flour is King Arthur stone ground white whole wheat flour FL um you can use any whole wheat flour that you want the white whole wheat does produce a slightly softer fluffier bread but it it’s a personal choice it’ll work with any H whe

Flour and I have a big mountain of flour so I’m just going to uh spread it just but don’t put your fingers in cuz you’ll go to the liquids and then everything will not be so good okay okay my next ingredient is salt which is right here I’ve pre-measured

It and my next ingredient is vital wheat gluten now here’s the thing about vital wheat gluten I can show you the box as a matter of fact I keep it in the freezer you don’t have to buy this brand but this one was nutree for me so this is what I

Bought okay vital wheat gluten if you are baking with whole grains like how this recipe is mostly whole wheat flour the extra gluten will just give a little more rise a little more fluffy soft texture I did not make this I did not add vital weat gluten to

This and it’s still a pretty nice soft fluffy texture why did I not add it because it wasn’t in my original recipe CU I didn’t used to use it and because I forgot that bread that I made yesterday it’s perfect but since I thought of it

I’m going to add the gluten so I’m just going to sprinkle it over the flour that’s it okay and finally we have two more ingredients right now that is the butter and the yeast the butter goes along the sides if you have a Zoar rushi do what your bread

Machine instructions tell you do not go by my directions because I don’t know what your bread machine is and what it calls for the other thing about my bread machine is it has a rest or a preheat function to bring ingredients to room temperature and slightly warm them and that enhances the

The um how the yeast works so my machine I can put in cold water cold butter cold eggs if your machine does not have that rest or preheat you need to warm your liquid not hot never hot it’ll kill the yeast just warm just I would call it

Lukewarm I think it’s like 80 85° something like that you can look it up on the internet super easily um but my machine has a rest so I’m going to put this this yeast in the middle I usually make a little indent but there’s so much room it’s not going to matter so

Now I am going to make this bread on the dough course I’m going to set it for dough I’m going to take it out and I’m going to shape it and let it rise and bake in a loaf pan you do not have to do that you can just simply choose the

Whole week setting if you have one or whole grain or whatever it’s called on your machine and you can let it bake in the machine this is just a personal preference you don’t have to do it this way I just like the control now some people hate the holes in the bottom of

Your bread this is one way this is really the only way to avoid those holes in the bottom I don’t care about the holes in the bottom you’re still going to even if you some people remove the paddles um before the last rise you still have the spindle holes so I

Mean it doesn’t bother me but I just like shaping the bread myself and baking it in the oven I just like the control for myself but you definitely can bake this all the way through in your bread machine so what I’m going to do is walk

Over to my bread machine I have three of them crazy girl I know make sure it’s in I’m going to plug it in and like I said I’m going to set mine for dough which is course 11 if you have this machine and you want to bake it in

The bread machine you would use whole wheat but I’m going to use course 11 which is dough so mine is already set for 11 as soon as I press start it’s going to say rest and I’m going to set a timer hey s Siri set a timer for 28

Minutes 28 minutes counting down and I want to explain what those 28 minutes are for in my kitchen every time without fail my bread machine does that rest for 23 minutes now when I use the white basic or the course one white on this machine it rests for closer to 30 or 31

Minutes my d one only for 30 for 23 I don’t know so what I do is I set a timer for 28 minutes that is 253 minutes of rest and without fail when my watch timer has 5 minutes left then kneading starts at 5 minutes after kneading begins you need

To open the lid and check the consistency of your dough you cannot press a button walk away and have 100% assurance that your bed will be good unless you do this and I’m going to show you that when it happens well we’re waiting for the rest

And the dough to start eing I want to acknowledge my amazing adorable apron that my friend Janine little made for me we’ve never met in person she lives way across the country but I adore her and she was so sweet and not only is it the perfect apron with lots and lots of

Um apron string to go around because I’m not a skinny mini and it’s also reversible how cute is that so thank you again Janine you’re the best and I know she’ll watch this so earlier I showed you my candied orange slices and I left one out just in case I

Had forgotten to show you but it was really funny because before before we started filming the video the husband videographer saw this and started put in his mouth I’m like wait wait because I actually was going to do this on camera that I wanted to remind you they’re

They’re all different sizes of orange peel but I have chopped them a little smaller just roughly it doesn’t have to be tiny you know but I was going to give this to him as his reward there you go and he’s eating it so this is 30 G I weighed it it’ll be

In the recipe if you don’t have candied orange slices and you don’t want to make candied orange slices leave them out the orange extract and the orange juice it’ll still be orange flavored this is the only reason I did this is because I had these already okay the nice thing

About these you can keep them in the fridge you can keep them in the freezer they keep for a long time all right and the other these are craisins they’re the dried cranberries I think regular cranberry berries would be quite tart and these are you know kind of sweet

Like raisins and they do kind of plump up you don’t want this to be a fruit cake so I’m I’m not going to load it up too much you can see how much there is in this bread so it’s just dotted with it but it’s enough and promise I promise

You it’s so delicious so this is what we’re going to add in now if you already use raisins in your bread machine you might know this trick if you’re putting in raisins or Cranberries or anything like that you want to toss just the itty bitty tiniest bit of

Flour because they are sticky raisins cranberries things like that they are sticky and if you toss them in a little flour it stops them from sticking together and lets them distribute better some people soak them to make make them wetter I don’t do that it’s the opposite

I want them drier so they spread themselves out and they don’t stay together in a pack and the candied orange peel it distributes quite nicely on its own and you see I’m not using a huge amount again this is not a fruit cake this is simply a bread and I’m

Trying to make it healthy so this is candied it does it is coated in Sugar I don’t want it to go too overboard for this so now we are going to turn off the camera I’m going to give my orange peel eating videographer a break and I will

Take over showing you what the dough looks like and if I need to add flour or if I need to add liquid because that is essential I’m sorry to tell you if you’re new that even though the bread machine instructions might not mention it mine sure didn’t that I recall it’s

Not set it and forget it at the very least you you must check 5 minutes into kneading to make sure the dough isn’t too wet or too dry and I’m going to show you how all right it’s been 28 minutes and again that was about 23 minutes of

Rest and 5 minutes of kneading and this is the time I’m going to check my dough consistency it might be too wet might be too dry might be just white it’s kind of a goldilux thing wow it looks pretty good so it looks like it’s formed a nice

Dough ball I’m just going to get what’s ever stuck on the edge I’m going to put my finger it’s ever so slightly tacky but not sticky not there’s not really dough coming up it is perfect oh my gosh this hardly ever happens um I thought it was

Kind of humid today and I even asked my husband do you think I’ll have to add liquid but as it appears I do not yay so I’m going to let this go but I’m going to hang out close by because want to hear those ad beeps I need to to add the

Candied orange slices and the Crain yay that means I can save this extra flow for putting on the counter it’s time for me to add my extra yummies and that’s the orange slices and and the dried cranberries or Crain it’s kind of fun to watch sorry

The window no matter how many times I clean it it just doesn’t flour poofs up onto it and stuff but that will mix in see right now it’s still kneading and then it will start Rising and I will keep you updated I like to be prepared ahead with my loaf pan and everyone

Always wants to know what loaf pan do you like the best this is my favorite it’s from the store Williams Sonoma looks like this oh there’s crumbs on the bottom sorry and it’s called their gold touch so I wrote it down William Sonoma is a store a kitchen store

And you can do mail order you can you know order over the Internet gold touch loaf pan now they call this pan a 1 and 1/2 lb pan but I make my 2 lb recipes in it because I like the Dome if I made a 1 and 1 12 lb recipe in

Here it would kind of be you know like level a approximately with the top I like the I mean it’s not that big but you know a dome and especially with a whole wheat bread it won’t be quite as Dy but um what what they told me when I

Ordered them is do not use Pam brand non-stick spray no Pam um something in the chemicals of Pam ruin the finish of this particular Pam there’s nothing wrong with Pam I’m not saying don’t buy Pam I’m just saying if you buy this loaf pan don’t use Pam cuz that’s what they

Told me I happen to use this I get it at Costco it’s just canola oil so what I do is I spray the pan really well I cannot do this one-handed and then I take parchment and I shove it in there and I’ll show you what that looks like as

Soon as I’ve sprayed the pan so now you can see what I’ve done I sprayed it really well so you can see the spray right there then I just took that parch and smushed it in the middle and the nonstick spray helps the parchment kind of stick now do you have to use

Parchment no you don’t have to but it’s extra insurance so you don’t have a loaf that bakes apart but also it it’s so easy when the bread is done you just hold on each side and lift it with the parchment onto the cooling rack and it’s

Just very easy so this is what I do you don’t have to okay and I’m going to walk over here to show you that the dough is now finished kneading and you can see all those yummy Parts have speckled the dough ball and I will show you it’ll rise and um

There is something interesting about rising and that is some Doe’s rise more and bake higher less like they rise really high and then they just bake and stay that way some those I want to tell you they don’t rise very high even on the second

Rise but then they poof up in baking and I never know so sometimes I panic but now I know from experience that happens okay so again in case you missed it by the way I do not get paid for any recommendations I do not get paid by

King Arthur I do not get paid by the ech city scale that I use I don’t get paid I don’t have sponsors I don’t get paid for my YouTubes I could I choose not to I just don’t do it I don’t want to um this

Is something I do for fun and if I monetized it because I did for a few months and it made me unhappy so I do not make money at all all not a not a dime I don’t get paid by anybody YouTube website Amazon William anoma not anybody

It’s just not something I do okay so there’s the information on the bread pan okay I’ll see you to show you the rise the dough has risen and then just now the bread machine knocked it down and now it rises again has 20 minutes left then I’ll roll it out

Get it in the loaf pan Let It Rise bake it and I’ll show you all of that we’re back the dough has risen the dough course is complete woo it all came out at once there are the paddles and what I do is I take the paddles out put them not on the

Spindles but just next to it and I stick a little laundry soap in there pour in a little warm water put it over here to soak and then I can deal with my dough you want to always get that have a little water in and get the paddles off

So nothing gets cemented in please always wash your bread pan sometimes I read on Facebook how people just wipe it out they never remove the the paddles there’s all that dough and bacteria underneath please wash your bread pan and only the inside never around the sides and especially don’t get that

Bottom where the bolts are okay so I am going to kind of Pat this out a bit and I’m going to bring that in you don’t really have to do what I’m doing but sometimes the breads get air pockets so this is why I’m doing this

And if I don’t do it sometimes there are air pockets and some sometimes there are not so it’s kind of a can do it or not so now I’m trying to get it into a nice shape you’re so pretty and just going to pop it in the Loof

Pan sorry for the dishwasher noise I just started the dishwasher so now we’re going to take a little walk over to my oven now what I normally do is turn on the oven I don’t have a pro proof setting so if you have a proof setting

All you need to do is hit the proof button stick your dough in and let it rise set a timer for 45 minutes but I don’t have that so I usually set it for the lowest temp which is 170 for 1 minute however I’m going to open this oven for a

Minute it’s already warm because I baked something else this morning and it hasn’t cooled 100% down it actually feels like the perfect temperature so normally I would hit bake 170 start the oven set a timer for 1 minute and turn the oven off okay you do not want to

Leave it at 170 you do not want to keep the oven on you do not want to preheat the oven to 170 you only want it the tiniest bit of warmth and then turn the oven and the timer off but don’t forget to set a

Timer or your oven will get too hot you will kill the yeast your dough will will not rise and your bread will be yucko but since I baked in this about an hour ago it’s perfect so I’m just going to put my lovely dough in

And it needs to rise for about 40 to 45 minutes so I’m going to set a timer hey Siri set a timer for 45 minutes 45 minutes cting down I used to use my other timer a lot but if I’m not in this room I no longer hear it it’s

Not loud enough sometimes I use one of these because they are pretty loud but if I’m in the back of the room where our bedroom is or something I might not hear it so my watch is always on so if you have an Apple watch or something that

Has a timer or keep your phone in your pocket and use that timer that way you can’t miss the timer if you’re not nearby so this is going to rise for 45 minutes and then I will show you what happens next quick look it’s right in a lot already as a matter of

Fact and we’re back um my husband is uh taking a snooze and my adorable brother is taking over he doesn’t want to be oh he’s waving too he’s giggly like me by the way so you can see that the dough Rose really really nicely I’m super happy um if I

Wanted to I would egg wash this it would make it a little shiny Mir you know on top golden brown I’m not going to um usually I egg wash if I uncertain things you really need it like when I make Hala or Brios this you could do it you could

Not do it an egg wash by the way is simply one whole egg beaten up a splash of water I don’t even measure it I just put water right there go into the egg King Arthur or I’m sorry um America’s Test Kitchen also puts a pinch of salt

It’s okay if you do that it’s okay if you don’t um if I wasn’t trying to make this a little healthier I would egg wash it and I would sprinkle some Swedish pearl sugar on top but trying to keep it a little on the healthy side considering

It’s almost all whole wheat so I’m not going to egg wash this if you want to go for it if you don’t want to don’t it’ll be just perfect right now I am preheating my oven to 375 when I bake whole grains I generally bake them at 375 whereas all white flour

Or mostly white flour I do 350 just seems I like how it works so I’m going to put it into bake as soon as the oven Heats and I will be setting my first timer notice I said first timer I will be setting my first timer for about 20

Minutes and at the end of that 20 minutes if it’s nice and brown I have my foil ready to go and you just lay it on top you tent it and that way you can’t over Brown because at least with my oven my breads show Beautiful Brown on top

And you think oh it’s done but it’s not so you have to use an instant read thermometer take the bread’s temperature and whole grain should be about 185 190 even if it gets to 19 95 or 200 it’s okay so I’m going to set a timer for

About 20 minutes tent it with foil if it’s nice and brown and ready or set another timer for five or 6 minutes and go back and tent it depending on how it looks okay so for now that’s it but I’ll show you what happens next okay so this is just an update now

You know why I have to cover it with foil because I know that it’s not done on the inside so I’m going to check back in about 15 minutes just to be sure I took its temperature with an instant read thermometer by the way the probe comes out to show

You and you stick it in the bread and then it’s that’s not the temperature of the bread that’s just what it went back down to but it was only 122° and remember I told you it needs to be about 185 or 190 so it’s going to take another probably 15 to 20 minutes

Well both my videographers are sleeping my husband isn’t feeling well today and my brother fell asleep on the couch he’s visiting anyway this is not a big deal it’s just kind of funny I just want to show you why I love using parchment so remember how we had the two

Like this I don’t have to worry about using oven mitts I don’t have to pick up the bread pan and turn the bread upside down and possibly you know Dent the top I just simply lift so easy that’s it and then I take a OV M and I just

Move the loaf pan into my sink and I fill it with laundry soap I mean laundry soap dishwashing soap and um um there it is you know dishwashing soap and uh water and then this I usually have two hands to do this with but I just there we go and there is the

Bread I’m going to let it cool for a couple of hours then I will slice it and show you what the inside crumb looks like last part of the video y yay loaf of bread oh smells so good so remember this is almost all whole wheat flour so it is

Almost all whole grain it’s not completely cooled it’s only cooled for maybe an hour and a half I can kind of feel some warmth but since we’re not going to slice the whole loaf right now I can probably get the first slice in just so you can see the crumb so I’m

Going to cut the little end off first and then we have a little hole that’s interesting probably one of those air bubbles that I didn’t stomp out enough but it disappears oh orange cranberry wondrousness it smells so good you can see it’s a nice soft crumb of course whole wheat flour whole grains

The bread is always going to be slightly more dense than if you were making a just a white bread or an egg bread or a Brios or something like that so I’m going to show you it’s definitely squishable and soft this could definitely be a sandwich

Bread I put to Big them over my mouth where my water I always do that it is absolutely delicious but you know you can modify you can use just the Cranberries you can if you don’t want to mess with the orange peel you could use

Other dried fruit this is up to you I always tell you how to make your modifications still have a big glob of bread in my mouth and um so anyway this is absolutely delicious now to get this recipe remember you’re looking at a video on the screen and there’s white

Below and you may en llarge the video but when you then unexpand it whatever the word is cuz I can’t think of right now cuz I’ve been baking all day it’s 6:00 and I’ve been baking till since about 7:00 a.m. so you know me um but you see the video

Underneath sort of near the left you find the word more click on that there will be a description it’ll say something like in this video I show you how to make my recipe for orange cranber very pretty healthy whole wheat bread and then it’ll have a link to the PDF of

The recipe and you can find it it’s very very easy to do I promise so until next time guys goodbye from ell and the baker chick give me a thumbs up if you like it my brother wants to say don’t forget to like And subscribe yeah but I don’t make money so

If you don’t like And subscribe doesn’t make a big big difference but please do it because it’s nice it makes me feel good with my subscriber account grows but again no I don’t make money from this I don’t have sponsors I don’t have um affiliate links or whatever they’re called nothing like

That this is just from me to you it’s fun it’s my retirement passion guys have happy baking