Roasted Apple Rye
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 gigantic or 3 medium apples (I used honey crisp), peeled, cored and diced1 tbsp butter, melted1 tsp raw sugar1 cup 12 grain flour1 cup rye flour2 1/2 cups whole wheat flour1/2 tsp cardamom1/4 tsp ground ginger1/2 tsp cinnamon1 tsp salt1 tsp instant yeast1 cup room temperature water 3/4 cup room temperature low fat milk3 tbsp maple syrup1/2 cup pumpkin seeds5 dried figs, diced and soaked in hot water (drained)
Preheat the oven to 425°F and lightly grease a casserole dish.
Toss the apples with the melted butter and sugar and spread in one layer in the casserole.
Bake 20 minutes, until caramelized-looking and tender, but not until mushy! Set aside to cool to room temperature, then refrigerate.
In the bowl of a stand mixer fitted with the dough hook (or a large bowl), whisk together the flours, spices, salt, and yeast.
Pour in the water, milk and maple syrup, beating well.
Cover and refrigerate 6 hours.
Stir down, then knead in the apples, seeds and figs.
Re-cover and refrigerate 8 hours.
Deflate the dough, shape into a round and place into a deep, covered Dutch oven that has been greased.
Cover and refrigerate 8 hours.
Put the cold pot of bread in a cold oven and turn the temperature to 425°F.
Bake the bread for 55 minutes, then remove the lid and bake another 10 minutes.
Turn out onto a rack and cool completely before slicing.
Serving Size: Makes 1 large loaf, 24 slices
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Toss the apples with the melted butter and sugar and spread in one layer in the casserole.
Bake 20 minutes, until caramelized-looking and tender, but not until mushy! Set aside to cool to room temperature, then refrigerate.
In the bowl of a stand mixer fitted with the dough hook (or a large bowl), whisk together the flours, spices, salt, and yeast.
Pour in the water, milk and maple syrup, beating well.
Cover and refrigerate 6 hours.
Stir down, then knead in the apples, seeds and figs.
Re-cover and refrigerate 8 hours.
Deflate the dough, shape into a round and place into a deep, covered Dutch oven that has been greased.
Cover and refrigerate 8 hours.
Put the cold pot of bread in a cold oven and turn the temperature to 425°F.
Bake the bread for 55 minutes, then remove the lid and bake another 10 minutes.
Turn out onto a rack and cool completely before slicing.
Serving Size: Makes 1 large loaf, 24 slices
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 91.1
- Total Fat: 1.3 g
- Cholesterol: 1.7 mg
- Sodium: 15.2 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.2 g
- Protein: 2.7 g
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