Recipe: Orange and Cranberry Marmalade Bread

risen2This bread is a cross between several different recipes, necessitated by the fact that my pantry does not currently contain polenta and that it does contain both marmalade and orange powder, not to mention cranberries.  Also, I like putting oats in my bread so that I can pretend it is healthy, so it got oats.  And rye, because I have this rye flour…

It’s not quite as orangey as I’d hoped, and it’s very, very sticky, and a little structurally unsound for toasting but it’s also entirely delicious and marginally healthy (it has oats!  And cranberries!  It must be good for you!).  And you don’t even need to put marmalade on it for breakfast!

Your shopping list

1 cup of lukewarm water (it should feel just barely warm to your finger)
1 tsp dry yeast
1 tbsp honey
1/4 tsp salt (I actually use less, but you do need to use some, as it keeps the yeast in check)
50 g rolled oats (about half a cup)
300 g bread flour (about 2 cups)
50 g rye flour (about 1/3 cup)
2 tsp dried whole orange powder
65 g cup dried cranberries (about half a cup)
1/4 cup orange jam or marmalade

Now what will you do with it?

Pour the lukewarm water into a large bowl, and add the yeast, then the honey and salt.  Measure out the outs, and pour into the bowl, followed by the flours and the orange powder.

(working in this order lets the yeast eat a bit of honey and the oats soften a bit before you get to the mixing stage)

dough rough

Mix everything together with a large spoon until it’s fairly homogenous, then use your hands to knead the dough for about 2 minutes.  You want a dough that is not *quite* sticking to your hands, but is still quite soft – the dryer your dough, the denser and dryer your bread, I find, but you don’t need something that is sticking to you, the bowl and everything else.  Adjust water and flour until you get a good consistency, being aware that water really only needs to be added a tablespoon at a time to make a huge difference.

Add the cranberries, and knead for about five to eight more minutes until the dough is smooth and springy.  You want it at the point where, when you fold the dough over and press it down, it seals at the point where it’s pressed together so that you can’t see the join in the middle.

smooth dough

Scrub out your bowl, oil it lightly, and put your bowl of dough back into it to rise, rolling it around first so that it gets coated in oil.  Cover the bowl with a clean tea towel.  Let the dough rise in a warm, humid place (the laundry when you have the dryer on, the thingie over the stove when you are making soup, or, of course, a sunny benchtop) for about an hour, or until it has doubled in size.

While the bread is rising, you should probably line a little loaf tin (mine is 7cm x 16cm in the base)

Once the bread has fully risen, punch it down, and then use your hands to pat and stretch it out into a rectangle that is about 17 cm on the short side, and as wide as you can comfortably make it on the long side – about 40 cm, would be my guess.  Spread the marmalade over the rectangle of dough, as though you were buttering a very large piece of toast.


Roll the dough up from one of the short ends, like a swiss roll.  Roll it fairly tightly, or you will have he same problem I had this morning at breakfast when I tried to slice the bread and found giant holes in it…


Put this lovely orangey roll into your prepared loaf tin, and leave to rise for another hour.


When the bread has risen again, pre-heat the oven to 180°C.  Bake the bread for approximately half an hour, or until it passes the skewer test (or would do, if it weren’t for the marmalade).  It should be well risen and getting pale golden brown.

Turn out onto a rack to cool and then flip it upright, because it’s very disrespectful to leave bread upside-down and you just don’t do that (seriously, I received a lecture on this once.  When you come from a peasant culture where there isn’t much food around, you take bread seriously.


Let cool before eating, or slicing it really will be impossible.


I don’t think this one will work gluten-free, sorry!  I do have a book about yeasted gluten-free breads, and I will play with it soon and report back, but there are a few obscure flours I need (which is sort of a mini-review in itself – it does look marvellous, though).

This bread is dairy, nut and egg free, and vegan if you are OK with honey or willing to swap the honey for 1 tbsp of brown sugar.  It is decidedly not fructose-free, nor is it especially low-GI, though you could do worse.  If you tried.

If you want to make this less marmaladey and more sensible, replace the orange powder (which was a bit mild, I thought) with the zest of one orange, and replace some of the water with the juice of a orange.

You could do all sorts of lovely flavour combinations here, with different  dried fruits and jams, or even a chocolate spread like Nutella on the inside.  A sort of picnic breakfast loaf.  You could also skip the dried fruit entirely, of course. You could even leave the whole loaf idea behind and cut your rolled bread into slices to make marmalade scrolls.  Personally, I would then brush them with milk or egg and sprinkle them with raw sugar before baking, but that’s up to you.

The possibilities are endless!


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1 comment for “Recipe: Orange and Cranberry Marmalade Bread

  1. May 9, 2013 at 7:54 pm

    I’m not a huge fan of marmalade, but in this form, I think I’d like it just fine. The bread sounds wonderful!

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