Wheat-rye bread with apple and nuts

[Martin Johansson]

Wheat-rye bread with apple and nuts

Category: Yeast bread

Ingredients
premium wheat flour	250 g
peeled rye flour	200 g
salt	8 g
yeast: fresh pressed / instant dry	3 g / 1 g
cold drinking water	200-240 g
apple jam	25 g
peeled apple, peeled from seeds	150-170 g
walnut kernels	60 g

Cooking method

• Rinse the nuts, dry and fry in a pan or oven until light golden brown. Refrigerate.

• Pour water into a bowl, add salt, jam, flour and yeast, knead the dough with a spatula. Add the diced apple and nuts. Stir with a spatula. Cover the bowl with a napkin and leave at room temperature for 8 hours.

• Pound the dough that has come up.

• Place the dough in a greased 1.5 L tin. Smooth the surface of the dough with a damp hand.

• Dust with flour and let sit for 45 minutes.

• Place the dough pan in preheated to 240aboutFrom the oven. Reduce temperature immediately to 200aboutC and bake the bread for about 55 minutes. If desired, remove the bread from the pan 10 minutes before the end of baking and then bake the bread on a baking sheet, so the crust will be more crispy.

• Remove the bread from the mold and refrigerate for several hours.

• 

Note

The bread is prepared according to the recipe "Äppelbröd med hasselnötter" Martin Johansson, with minor changes. Thanks to the author!
Original recipe.

75 g hasselnötskärnor, (1 dl)
3 g jäst, (3 krm)
200 g kallt vatten, (2 dl)
200 g grovrivet äpple med skal, (2)
25 g mörkt muscovado- eller farinsocker, (2 msk)
200 g rågsikt, (3.5 dl)
250 g vetemjöl, (4 dl)
10 g salt, (1.5 tsk)

interesting recipe. Without sourdough deoxidation? and only 3 grams of yeast. But what if you add sourdough?

[ghost2010]

ghost2010, yes, the recipe does not provide for the addition of sourdough, it is replaced by prolonged fermentation of the dough and an apple.
Yes, that's right, 3 g of fresh yeast or 1 g of dry yeast. I will supplement the recipe, thanks.
Adding sourdough will likely require re-evaluating the amount of apple, not only to balance the flavor, but also to adjust the moisture content of the dough. The bread, according to this recipe, has a juicy crumb, if you add a little more moisture, then there may already be an unbaked and sticky crumb. The acidity of the sourdough will also require revising the fermentation time of the main dough to get closer to the original balance. To taste: sourness is not pronounced, but thin, with an apple note. It is difficult to describe more precisely how the closest one is bread "Piklevanny", according to the parents, is very similar in taste, but "Peklevanny" has a denser structure.

[Ilona]

For some reason this bread haunts me Ilona, and the bread is wet?
I think I'll bake it according to the original recipe with muscovado.

[Galina]

Galina, yes, a juicy crumb of bread. I was afraid of hitches or hardening, but everything is in order, both externally and according to the reviews of loved ones.
Yes, of course, if possible, sugar will enhance the rye flavor and improve crumb color.

Ilona, ​​another question. Which apples are better to take? There is Antonovka, will it fit?

[Galina]

Galina, in the original recipe nothing was said about the grade or taste characteristics of the apple, I was guided by the average balance and chose a sweet and sour variety of local apples. It all depends on your taste preferences, on what you value more in bread with the addition of rye flour - sweetness or acidity, then enhance it with an apple. And yet, in my opinion, it is advisable to choose not too juicy varieties or, as an option, reduce the amount of apples or water in the recipe.
The variety "Antonovka" is so rare here that I almost forgot the taste. There are no questions with the aroma, it is suitable, with taste - it is more difficult, for example, if the sweetness in your apples is minimal, then less time may be required for the dough to ferment (it will probably be necessary to increase the amount of yeast). The acid, of course, is good for rye flour, but its long-term effect on proteins leads to a weakening and the form can float.And the amount of salt, in this version, take the same according to the original layout, maybe slightly increasing it.

[Ilona]

Ilona, thanks for the detailed answer. Got it. I will bake, I will report.

[Galina]

Galina, good mood and delicious bread!

What an interesting recipe !!! In the evening I set it, in the morning I baked it !!! I will definitely try!



You just need to buy apples and nuts ...

[Anastasia]

Anastasia , yes, a convenient option. The mood and ingredients will appear - try, perhaps, bread, and you will like it.

Well, bread is waiting in the wings ... Morning ... Did I understand correctly that this bread does not require long kneading? And why do you use the apple with the skin? What size should the apple pieces be?

[Anastasia]

Anastasia,. Yes, that's right, the dough does not require long kneading. Yes, an apple with a peel, as the author of the recipe recommends. It was not said about the slicing, I chose the average size of the cube. In general, the main thing is to cut the apple not too finely and not grind it on a grater, for this bread.

The bread turned out to be an amateur. I liked it, my husband didn't. It seemed to him too sweet, probably because of the apple. But I didn't think so. It was DELICIOUS to me. Only next time I will cut the apple a little smaller, I have painfully large pieces came out.



Thanks for another interesting bread recipe!



I put it in a piggy bank :-)

[Anastasia]

Anastasia, thank you for your feedback! Thanks for trusting the recipe.