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Apple and cider rye bread recipe

Published on August 15, 2014
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Apple & cider bread

Baker Tom shares another of his fantastic bread recipes with us, this time including flavours of apple and cider

Makes 1 loaf

You will need

  • White flour 340g
  • Rye flour 160g
  • Cider 100g
  • Water 200g
  • Fresh yeast 10g
  • Salt 10g
  • Apples 75g, diced

 

Method

  1. Weigh all the ingredients, except the apple, into a large mixing bowl, without letting the yeast and salt touch.
  2. Combine the ingredients together to form the dough, and once mixed, tip it on to the table and knead for 15 minutes until the dough feels smooth and looks shiny (this can also be done in a mixer). Add the apple and knead to combine with the dough.
  3. Place the dough back into the bowl and cover with clingfilm and leave for 60 minutes.
  4. Turn the dough on to the work surface and shape into the desired shape, preheat the oven to 220°c/gas 7.
  5. Leave the dough to rest for 50-60 minutes until it’s just doubled in size.
  6. Slash the top of the dough with a very sharp knife, being careful not to drag the dough or deflate it. Place the dough into the oven for 10 minutes then turn down to 200°c/gas 6 for 30 minutes or until golden brown. When cooked, the the bread will sound hollow when tapped on the bottom.

Chef’s tip: ‘This autumnal apple and cider rye bread recipe is great served up with a ploughman’s lunch. Rye flour adds a nice depth of flavour, but you could use wholemeal flour instead.’ says Tom

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