Guest Blogger: Matty Matt's Orange Wheat Bread

I'm not the only one in my family with a passion for food. Aside from having a mother who is an absolutely terrific Ukrainian cook and a younger brother who works in 2 kitchens and is heading to culinary school in January, my older sister is also a fantastic cook and even my nieces and nephews are beginning to dabble into some culinary experimentation as well.

My oldest nephew, Matthew, is 15 and a ridiculously talented musician. Just recently, I discovered that he is also a very talented baker! He did a unique take on a whole wheat bread recipe and it turned out great so I've decided to let him be my first guest blogger!

Check it out ;)

“Matt really wanted to make bread and make it healthy. He changed the recipe a little bit by using orange juice instead of water. We also used more wheat flour (by ratio) than the recipe called for and added ground flax seed as well. We used quick rise yeast instead of regular and shortened the first rise. The recipe said to leave it for 30 minutes till bubbly and then add more flour but we only left it 15 mounts. We made two loaves and 6 buns because we only have two loaf pans and the recipe makes three loaves.”

Matty Matt’s Healthy Orange Wheat Bread
(Adapted from Allrecipe’s Simple Whole Wheat Bread Recipe)

Ingredients:

3 cups warm water (110 degrees F/45 degrees C) (or orange juice)
2 (.25 ounce) packages active dry yeast (or quick rise yeast and cut down the first rising time)
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions:

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.


It is yummy toasted with peanut butter.