Apple bread

Category: Sourdough bread

Ingredients
Dough:
Leaven	40 g
Wheat flour	100 g
Water	100 g
Dough:
Opara	all
Large apple	2 pcs.
Butter	40 g + 1 tbsp. l.
Sugar	1/2 tbsp. l
Salt	1/2 tsp
Wheat flour, premium	150 g
Whole grain wheat flour	225 g

Cooking method

This amazing and rich in fiber bread is obtained with a delicate aroma and light unobtrusive apple flavor!
He came to our family from the TV show "Let's Eat at Home", but with my adaptation to leaven and small nuances.
Dough:
• Mix the starter culture with water and flour, cover with cling film or a damp towel and put in a warm place until it increases by 2 times. (about 2.5 hours)
Dough:
• Wash 1 apple, peel, cut into cubes, place in a small saucepan, pour in a little water (so that it does not burn) and, stirring occasionally, cook until softened over low heat.
• Wash the second apple, peel and grate on a coarse grater.
• Caramelize grated apple: melt in a preheated pan 1 tbsp. l. butter and add grated apple and ½ tbsp. l. sugar and fry the apples over medium heat, stirring gently until golden brown. (not allowing them to give juice).
• In a bucket from HP, put all the dough, melted (but not hot) butter, salt, cooled boiled apple, 2 types of flour and knead the dough on the program, add the caramelized apple jcnsditt to the end of the batch.
• Transfer the resulting dough into a bowl greased with vegetable oil, cover with cling film or a damp towel and put in a warm place for 2.5-3 hours.
• Grease a baking dish with vegetable oil, transfer the dough to the baking dish, cover and let rise again for 1-1.5 hours.
• Bake bread for 10 minutes. covered over medium heat, and 30 min. without a lid over medium heat.
• Check readiness with a wooden torch (or a wooden skewer for a fruit kebab).
Remove the finished bread from the mold, wrap it in a towel and put to cool on the wire rack.
Bake and eat to your health!

Time for preparing:

6.5 hours - 7 hours 35 minutes

Cooking program:

Oven

Note

When transferring the dough to the mold, it is advisable to smooth the dough better, I missed this moment, and then it was too late to correct the appearance of the bread, but this did not affect the taste!