with citrus, apples, and currants

Sweet Breakfast Bread

What do you get when you add currants, apples, and citrus to classic whole wheat bread? Breakfast perfection. I hope you enjoy.

Sweet Breakfast Bread

Makes 2 large or 3 small loaves 1/2 cup warm water 1 tbsp. traditional yeast 1 tsp. honey 1 1/2 cups warm water 2 tbsp. honey 1 egg, beaten 1 tbsp. lemon juice 2 1/2 cups whole wheat flour 1 cup currants Zest of one lemon Zest of one large orange 2 tbsp. orange juice 3 1/2 - 4 cups all-purpose flour 1 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. ground cloves 1 1/2 cups apple, peeled and chopped 1/4 cup granulated sugar 2 tbsp. orange juice

" “The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”

-M.F.K. Fischer


In a small bowl, mix together 1/2 cup of warm water, 1 tsp. of honey, and yeast. Stir and set aside for 10 minutes, until it is foamed. Meanwhile, in the bowl of a mixer fitted with the dough hook, mix together remaining 1 1/2 cups warm water, 2 tbsp. honey, lemon juice, and egg. Mix well. Add whole wheat flour and yeast mixture and mix. Let stand for 15-20 minutes, until light and fluffy.

Mix together currants, zests, and orange juice. Peel and chop apples and add into currants.

Turn mixer on to low and begin adding all-purpose flour, salt, cinnamon, nutmeg, and cloves to flour and yeast mixture in small batches. Once a soft dough has begun to form, add currant mixture and knead in mixer for 10-15 minutes. Add more flour as needed, until the dough is soft and sticky but pulls away from sides of mixture. Remove dough from mixer and form into a ball.

Place dough into a well oiled bowl, turning once to coat the top with oil. Cover bowl with a clean tea towel and let it rise in a warm place for 90 minutes, or until doubled in size.

Punch down dough and dump onto a well-floured surface. Knead several times and divide into 2 or 3 balls (depending on the size of your bread tins). Roll balls into rectangles roughly the same length as your bread tins. Starting from the long edge, roll dough into a loaf shape. Seal the edge with your fingers and tuck in the edges. Place dough into well-oiled bread tins and cover with a tea towel. Allow to rise for another 30 minutes, or until doubled in size.

Forming into a loaf.

Preheat your oven to 375• F. Brush loaves with milk and bake for 35-40 minutes, until they are dark golden brown and sound hollow when tapped. While loaves are baking, add 1/4 cup of sugar and 2 tbsp. orange juice to a saucepan and bring to a brief boil. Set aside. Remove loaves from tins and allow them to cool slightly. While loaves are still slightly warm, brush tops with glaze. Cool completely before you slice. Bread will keep for 2 days on the counter, and freezes beautifully.

For more recipes, visit brennaisbaking.wordpress.com

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