Rye apple bread
Description
Perfect with tea and coffee. Rye apple bread is very easy to make. If you plan to bake bread in the morning, it is best to prepare the starter and apple puree in the evening. Then in the morning you can make the dough. The ratio of rye and wheat flour can be changed at your discretion, while keeping the basic proportions of dry and wet ingredients. The step-by-step recipe will help you prepare a very aromatic and appetizing bread. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients. By the time you knead the dough, the starter and applesauce should be ready.
- 2
Step 2
To prepare the sponge, prepare 100 grams of water, 100 grams of rye flour, and 10 grams of rye starter.
- 3
Step 3
Mix the flour, water, and sourdough starter into a smooth mass, cover with plastic wrap, and place in a warm spot to ferment for 10–12 hours.
- 4
Step 4
Apple puree can be prepared in any way. For example, like this: prepare the apples and 1 tbsp of cane sugar.
- 5
Step 5
Add sugar to the pan, pour in 1-2 tbsp of water, cut the apples into slices, and cook them over low heat until softened.
- 6
Step 6
Rub the apples through a sieve into a puree.
- 7
Step 7
The weight of the apple puree is approximately 250–300 grams, depending on the size of the apples.
- 8
Step 8
Mix the apple puree and the sponge starter, then pour in the water.
- 9
Step 9
Add the dry ingredients — flour, salt, and yeast. You can skip the yeast entirely, but in that case, you need to increase the fermentation time by about 1.5–2 hours.
- 10
Step 10
Knead the dough. Using a dough mixer for 5 minutes, by hand about 7 minutes. The dough is fairly firm. Cover the dough with plastic wrap, place it in a warm place to ferment for 2 hours.
- 11
Step 11
By the end of fermentation, the dough should increase in volume by 1.5–2 times.
- 12
Step 12
Place the dough on a work surface lightly dusted with flour.
- 13
Step 13
Flatten the dough slightly, and shape the loaf by successively folding the edge of the dough inward.
- 14
Step 14
Pinch the center of the bread.
- 15
Step 15
Place the bread "seam side up" in a proofing basket or in a bowl lined with a cloth dusted well with flour so the bread does not stick. Cover with the edges of the cloth. Let it proof for 1 hour.
- 16
Step 16
Preheat the oven to 250 degrees. Place the bread on a baking sheet seam-side down. Using a sharp knife or razor blade, make slashes of any shape on the bread.
- 17
Step 17
Bake the bread for the first 10 minutes at 250 degrees, then lower the temperature to 180 degrees and bake for another 40-45 minutes. Cool the finished bread completely on a wire rack.
- 18
Step 18
Serve the bread only when it has completely cooled, if you have enough patience for that, because the bread turned out incredibly fragrant and appetizing, with a crispy crust and a fine-pored crumb. You’ll want to cut off a crust from it as soon as possible.