Sourdough Saturday – Dried Apple Bread

Another Saturday means another sourdough bread. Today’s recipe is one of my favorites. It’s just sweet enough to eat like a dessert bread, but savory enough for sandwiches. This recipe makes a very large loaf – one that won’t fit in a standard stand mixer bowl unless the ingredients are added in the correct order (solids added to liquids, not the other way around). If you are making it by hand, you may want to halve the recipe.

 

In a large bowl (or mixer bowl) combine 2 cups of sourdough starter, 1 cup water and 1 1/4 cups apple cider or unfiltered apple juice. Mix well to combine.

Add 5 1/4 cups bread flour (all purpose flour works if you don’t have bread flour on hand), 3/4 cup whole wheat flour, and 1 Tbsp kosher or sea salt. Mix for 3 minutes or until the ingredients are well combined.

Add 1 1/2 cups of diced, dried apples to the dough. Mix for another 3 minutes or until smooth and slightly tacky. Transfer to a greased bowl, cover and let ferment for 2 hours, folding once.

Shape into a loaf, cover and let rise for an additional 2 hours or retard in the refrigerator overnight. Preheat oven to 450 degrees. Make one long cut the length of the loaf with a sharp knife. Bake for about 40 minutes or until the internal temperature reaches 200 degrees, reducing the heat to 420 degrees after 15 minutes.

Let the bread cool for at least 15 minutes before slicing. Cooling allows the crumb to set, so you will get nice, even slices when cutting the bread.

Are you experimenting with our sourdough recipes? Which one is your favorite so far?

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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