Roasted Apple Rye
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Roasted Apple Rye calories by ingredient
Introduction
12-grain flour, dark rye flour and whole wheat flour team up in this dense, multiple (cold) rising bread baked in a Dutch oven. You really need to plan this one out ahead though - with three long, cold rises, this hearty loaf adapted from http://www.kingarthurflour.com/recipes/roasted-apple-bread-recipe takes easily 3 days start to finish! It's so worth it though - with roasted apples, pumpkin seeds and dried figs, it's a showstopper on the breakfast table! 12-grain flour, dark rye flour and whole wheat flour team up in this dense, multiple (cold) rising bread baked in a Dutch oven. You really need to plan this one out ahead though - with three long, cold rises, this hearty loaf adapted from http://www.kingarthurflour.com/recipes/roa
sted-apple-bread-recipe takes easily 3 days start to finish! It's so worth it though - with roasted apples, pumpkin seeds and dried figs, it's a showstopper on the breakfast table!
Number of Servings: 24
Ingredients
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2 gigantic or 3 medium apples (I used honey crisp), peeled, cored and diced
1 tbsp butter, melted
1 tsp raw sugar
1 cup 12 grain flour
1 cup rye flour
2 1/2 cups whole wheat flour
1/2 tsp cardamom
1/4 tsp ground ginger
1/2 tsp cinnamon
1 tsp salt
1 tsp instant yeast
1 cup room temperature water
3/4 cup room temperature low fat milk
3 tbsp maple syrup
1/2 cup pumpkin seeds
5 dried figs, diced and soaked in hot water (drained)
Directions
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.
Member Ratings For This Recipe
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CD13364887
