This is the time of year that I really love here in Northeast Ohio. The leaves are starting to turn, the summer harvest abundance is all around us. Nearby is one of the coolest places to get apples at a local orchard south of Wadsworth - Rittman Orchard. They grow so many varieties the apples available change each week. I hate to miss a week - I might miss my favorite apples! This bread uses fresh apple to enhance the sweetness of the rye and white whole wheat. The flavor of apple is not noticeable but truely inparts a wonderful quality to the bread. It uses a white starter and some unbleached flour but is mostly a whole grain rye and white wheat bread. I use the two metal pan technique to add steam to the baking process. If you don't own a pan use your normal method of forming a fairly moist whole grain bread. If you are buying pans, buy two of the same pans - this recipe makes a large 2 pound loaf. This time I used an early fuju, next time - I'll just have to see what they have at the orchard!!
This bread is a great easy bread for beginner sourdough bakers. It is a wonderful complement to ham and swiss!
- Organic Rye Flour
- Whole White Wheat Flour
- Unbleached Flour
- 1 medium apple
- Olive or canola oil - only about 5g
- Sea salt
- Filtered water
- Glass or Ceramic Bread Bowl
- Bondo or Bowl Scraper
- Fork or bread whisk
- Scale and or measuring cups
- Spray bottle
- Bread lame or sharp serated knife for slashing
- Grater for apple
- large Bread pans - large enough for a two pound loaf.
|Ingredient||Weight||US Volume||Bakers Percentage|
|Starter - White 100% hydration||200 g||7.05 oz||1.57 cups||50.00%|
|Medium Fresh Apple - Crisp tart type grated w/peel||150 g||5.29 oz||0.66 cups||37.50%|
|Dark Organic whole grain Rye Flour||120 g||4.23 oz||0.94 cups||30.00%|
|Water||200 g||7.05 oz||0.85 cups||50.00% (hydration)|
|Whole White Wheat Flour||125 g||4.41 oz||0.98 cups||31.25%|
|Unbleached high protein Flour||125 g||4.41 oz||0.98 cups||31.25%|
|Fine Sea Salt||10 g||0.35 oz||0.64 tbspns||2.50%|
|Splash of Olive oil||5 g||0.18 oz||0.32 tbspns||1.25%|
|Additional White Wheat or Unbleached Flour||30 g||1.06 oz||3.84 tbspns||7.50%|
Total Weight: 965 grams / 34.04 ounces
Total Flour Weight: 400 grams / 14.11 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
200g 100% (~3/4 c) hydration White starter = cold from fridge refreshed in the last 2 days at most - can also use refreshed starter.
Note: my white starter is always fed a pinch of rye every time I feed it - so some rye culture is present in my white unbleached wheat starter.
150g grated medium apple(~175g) skin and all – just grate everything except the core for the correct amount
120g (1 c) whole grain rye – Bobs Red Mill (BRM) Dark Rye or any organic whole rye flour
Stir to mix then let rest for 20 minutes
Next - add the following:
- 200 g (~3/4c) filtered tap water (at room temperature) – gradually add to the starter apple flour mixture.
- 125g (~1c) unbleached bread - BRM unbleached
- 125g (~1c) white whole wheat - BRM
- 10g (~1.5t) sea salt
Stir together and let rest another 20-30 minutes
Knead lightly in bowl 1-3 minutes in bowl adding around 35-60g more unbleached white or white whole wheat - dough will be sticky - partially from the rye. The weak gluten in rye lends to the sticky quality.
Drizzle with 2g(1/2t) olive oil turn dough to coat – knead lightly in bowl minutes scraping sides no more than 1 minute.
Let rest for 20 – 30 minutes then stretch and fold. Repeat again in 20-30 minutes
Allow dough to rise for 1.5-2 hours in the bowl - Form into a loaf by flouring a board, loosen dough and pour out onto board.
Stretch into a square tucking ends rolling up to form into a loaf. Place in a pan that has been sprayed with non-stick (olive oil) spray.
Now you have two options allow bread to rise for an 1.5-2.5 hours (till it has increased by at least ½ its previous size – it may almost double) then bake it. Or only allow to rise for a short time 30-45minutes then place in refrigerator for 6-8 hours to retard before baking. Using the longer proof will result in a more sour flavor. Best results for tasting are waiting for the bread to cool a few hours or overnight.
When ready to bake - preheat the oven to 425F for at least ½ hour if you have a pizza stone or tiles they work better if preheated.
Slash top and spray with water. Bake for the 1st 15 minutes with steam – either by adding ice cubes to a pan in the oven beneath the loaf or by inverting the same size bread pan on top ( this works best for this loaf) . If baking free form you can use a pan or lid sprayed with water. See http://www.thefreshloaf.com/lessons/tentips_1_steam  for more on why steam is important.
After the first 15 minutes with steam remove the covering pan and allow to brown an additional 10-12 minutes. If baking after chilling - internal temp should reach at least 195 F ~ 91C