Explore variations · 7 →Jump to ingredients & method ↓

View

Measurements

Lemon and orange bread

Name: Lemon and orange bread
Yield: 2 small ring loaves, about 16 slices total
Cuisine: International
Ingredients: 400 g Strong white bread flour; 100 g Rye flour; 325 g Water At room temperature.; 60 g Unsalted butter Soft, not melted.; 60 g Caster sugar; 10 g Fine salt; 7 g Instant dried yeast; 6 g Finely grated lemon zest Coloured outer peel only; wash and dry fruit first.; 8 g Finely grated orange zest Coloured outer peel only; wash and dry fruit first.; 20 g Flour for shaping Use sparingly.

Makes: 2 small ring loaves, about 16 slices total
Heat: 200°C conventional
Baking time: 30–35 min
Cuisine / style: International

200°C conventional; swap racks and turn trays after 15 minutes.

International · Enriched fruit bread

Lemon and orange bread

Two small buttery yeast rings with 20% rye flour and measured lemon and orange zest. The zest flavours the dough without adding fruit juice.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	400 g
Dough	Rye flour	100 g
Dough	Water	325 g	At room temperature.
Dough	Unsalted butter	60 g	Soft, not melted.
Dough	Caster sugar	60 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Finely grated lemon zest	6 g	Coloured outer peel only; wash and dry fruit first.
Dough	Finely grated orange zest	8 g	Coloured outer peel only; wash and dry fruit first.
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Box grater	Use a handheld grater. Chop long strands if needed; a peeler makes strips rather than the required grated texture.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 30–35 min

200°C conventional; swap racks and turn trays after 15 minutes.

Makes: 2 small ring loaves, about 16 slices total
Heat: 200°C conventional
Plan for: 390 min total; 65 min active

Method

01 · Prepare and weigh coloured citrus zest
8–10 min
Use: Finely grated lemon zest; Finely grated orange zest
Wash and dry the citrus fruit. Finely grate only the coloured outer skin and weigh 6 g lemon zest and 8 g orange zest; keep juice and unused fruit for another use.
Ready when: The measured zest contains no large strip of bitter white pith.
01 Lemon and orange breadFinely grate and weigh the lemon and orange zest.
02 · Develop the dough with butter and zest
15–20 min
Use: Strong white bread flour; Rye flour; Water; Caster sugar; Fine salt; Instant dried yeast; Unsalted butter; Finely grated lemon zest; Finely grated orange zest
Mix both flours, water, sugar, salt and instant yeast. Knead until the dough begins to stretch, then work in the soft butter and both zests. Continue kneading by hand or with a dough hook at the machine’s recommended speed until cohesive, about 12–15 minutes after mixing.
Ready when: The dough is soft and elastic with evenly distributed zest; the rye keeps it slightly tacky.
02 Lemon and orange breadKnead until cohesive and elastic, with the butter and zest evenly mixed.
03 · Let the dough rise
90–120 min
Use:
Cover and leave at 22–24°C for 90–120 minutes.
Ready when: The dough is aerated and roughly doubled.
03 Lemon and orange breadLet the covered dough rise until aerated and roughly doubled.
04 · Divide and rest two pieces
15 min
Use: Flour for shaping
Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide into two 488 g pieces, round gently, cover and rest 10 minutes.
Ready when: Two relaxed rounds are ready to shape.
04 Lemon and orange breadDivide into two equal pieces, round gently and rest.
05 · Open into two rings and proof
65–95 min
Use:
Push a finger through each centre, then widen each opening gently to about 6 cm. Aim for rings about 16 cm across and 3 cm high, one per tray. Cover loosely and proof at 22–24°C for 60–90 minutes. During the final 20 minutes, heat the oven to 200°C conventional with two racks around the middle.
Ready when: The rings are puffy and hold a light fingertip dent; the central openings remain visible.
05 Lemon and orange breadShape two small rings and proof until puffy.
06 · Make shallow cuts on each ring
3–5 min
Use:
Make three shallow cuts about 5 mm deep across the upper curve of each ring, without cutting through the ring.
Ready when: The shallow cuts open the surface without collapsing the bread.
06 Lemon and orange breadMake three shallow cuts across the upper curve of each ring.
07 · Bake both trays, swapping halfway
30–35 min
Use:
Bake both trays together for 15 minutes, then swap rack positions and turn the trays front to back. Continue for 15–20 minutes. Shield with foil if the crust colours too quickly; probe the thick bread away from a cut.
Ready when: The bases are firm and browned and the bread centres reach about 93°C.
07 Lemon and orange breadBake both trays, swapping their positions halfway through.
08 · Cool before slicing
90 min
Use:
Transfer to racks and cool for at least 90 minutes before slicing.
Ready when: The crumb is set and can be sliced without compression.
08 Lemon and orange breadCool the rings fully before slicing.

What to look for

Stage	Look / feel for	Needs attention
Prepare and weigh coloured citrus zest	The measured zest contains no large strip of bitter white pith.
Develop the dough with butter and zest	The dough is soft and elastic with evenly distributed zest; the rye keeps it slightly tacky.
Let the dough rise	The dough is aerated and roughly doubled.
Divide and rest two pieces	Two relaxed rounds are ready to shape.
Open into two rings and proof	The rings are puffy and hold a light fingertip dent; the central openings remain visible.
Make shallow cuts on each ring	The shallow cuts open the surface without collapsing the bread.
Bake both trays, swapping halfway	The bases are firm and browned and the bread centres reach about 93°C.
Cool before slicing	The crumb is set and can be sliced without compression.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough is sticky during shaping.	The rye blend and soft butter keep the dough tacky when warm.	Use a scraper and the measured handling allowance; cover and rest briefly if the dough tears.	Keep the stated ingredient weights and develop the dough rather than adding unmeasured cereal or flour.
The outside colours before the centre is cooked.	The sweetened crust or exposed additions brown faster than thick bread.	Shield loosely with foil and continue until the bread centre and base meet the stated cues.	Use the specified portions, shape and temperature; probe away from inclusions.

Storage: Cool promptly, then refrigerate wrapped leftovers within 2 hours of baking and use within 2 days. Freeze slices for up to 1 month. Toast or warm before serving.; Contains: wheat, rye, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two small citrus ring breads, one with a small serving wedge cut into two slices, showing a fine zest-flecked crumb. — Lemon and orange ring breads, cooled and sliced.

Recipe

Lemon and orange bread

Two small buttery yeast rings with 20% rye flour and measured lemon and orange zest. The zest flavours the dough without adding fruit juice.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	400 g
Dough	Rye flour	100 g
Dough	Water	325 g	At room temperature.
Dough	Unsalted butter	60 g	Soft, not melted.
Dough	Caster sugar	60 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Finely grated lemon zest	6 g	Coloured outer peel only; wash and dry fruit first.
Dough	Finely grated orange zest	8 g	Coloured outer peel only; wash and dry fruit first.
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Box grater	Use a handheld grater. Chop long strands if needed; a peeler makes strips rather than the required grated texture.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: 2 small ring loaves, about 16 slices total
Heat: 200°C conventional
Allow: 390 min total; 65 min active

How do I make it?

Prepare and weigh coloured citrus zest
8–10 min
Wash and dry the citrus fruit. Finely grate only the coloured outer skin and weigh 6 g lemon zest and 8 g orange zest; keep juice and unused fruit for another use.
Finely grate and weigh the lemon and orange zest.
Ready when: The measured zest contains no large strip of bitter white pith.
Develop the dough with butter and zest
15–20 min
Mix both flours, water, sugar, salt and instant yeast. Knead until the dough begins to stretch, then work in the soft butter and both zests. Continue kneading by hand or with a dough hook at the machine’s recommended speed until cohesive, about 12–15 minutes after mixing.
Knead until cohesive and elastic, with the butter and zest evenly mixed.
Ready when: The dough is soft and elastic with evenly distributed zest; the rye keeps it slightly tacky.
Let the dough rise
90–120 min
Cover and leave at 22–24°C for 90–120 minutes.
Let the covered dough rise until aerated and roughly doubled.
Ready when: The dough is aerated and roughly doubled.
Divide and rest two pieces
15 min
Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide into two 488 g pieces, round gently, cover and rest 10 minutes.
Divide into two equal pieces, round gently and rest.
Ready when: Two relaxed rounds are ready to shape.
Open into two rings and proof
65–95 min
Push a finger through each centre, then widen each opening gently to about 6 cm. Aim for rings about 16 cm across and 3 cm high, one per tray. Cover loosely and proof at 22–24°C for 60–90 minutes. During the final 20 minutes, heat the oven to 200°C conventional with two racks around the middle.
Shape two small rings and proof until puffy.
Ready when: The rings are puffy and hold a light fingertip dent; the central openings remain visible.
Make shallow cuts on each ring
3–5 min
Make three shallow cuts about 5 mm deep across the upper curve of each ring, without cutting through the ring.
Make three shallow cuts across the upper curve of each ring.
Ready when: The shallow cuts open the surface without collapsing the bread.
Bake both trays, swapping halfway
30–35 min
Bake both trays together for 15 minutes, then swap rack positions and turn the trays front to back. Continue for 15–20 minutes. Shield with foil if the crust colours too quickly; probe the thick bread away from a cut.
Bake both trays, swapping their positions halfway through.
Ready when: The bases are firm and browned and the bread centres reach about 93°C.
Cool before slicing
90 min
Transfer to racks and cool for at least 90 minutes before slicing.
Cool the rings fully before slicing.
Ready when: The crumb is set and can be sliced without compression.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough is sticky during shaping.	The rye blend and soft butter keep the dough tacky when warm.	Use a scraper and the measured handling allowance; cover and rest briefly if the dough tears. Keep the stated ingredient weights and develop the dough rather than adding unmeasured cereal or flour.
The outside colours before the centre is cooked.	The sweetened crust or exposed additions brown faster than thick bread.	Shield loosely with foil and continue until the bread centre and base meet the stated cues. Use the specified portions, shape and temperature; probe away from inclusions.

Useful recipe notes

Storage: Cool promptly, then refrigerate wrapped leftovers within 2 hours of baking and use within 2 days. Freeze slices for up to 1 month. Toast or warm before serving.

Contains: wheat, rye, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Lemon and orange bread at a glance

Makes: 2 small ring loaves, about 16 slices total
Heat: 200°C conventional
Baking time: 30–35 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 90–120 min · The dough is aerated and roughly doubled.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	400 g	80%
Rye flour	100 g	20%
Water	325 g	65%
Unsalted butter	60 g	12%
Caster sugar	60 g	12%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Finely grated lemon zest	6 g	1.2%
Finely grated orange zest	8 g	1.6%

Method

01 · Prepare and weigh coloured citrus zest

02 · Develop the dough with butter and zest

03 · Let the dough rise

04 · Divide and rest two pieces

05 · Open into two rings and proof

06 · Make shallow cuts on each ring

07 · Bake both trays, swapping halfway

08 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Prepare and weigh coloured citrus zest

Develop the dough with butter and zest

Let the dough rise

Divide and rest two pieces

Open into two rings and proof

Make shallow cuts on each ring

Bake both trays, swapping halfway

Cool before slicing

What can go wrong, and how can I fix it?

Lemon and orange bread at a glance