Roasted Apple Rye
From jo_jo_ba 11 years ago
- 3 days to make
- Serves 24
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 King Arthur Flour takes easily 3 days start to finish! Read more It's so worth it though - with roasted apples, pumpkin seeds and dried figs, it's a showstopper on the breakfast table! See less
Ingredients
- 2 gigantic or 3 medium apples (I used honey crisp), peeled, cored and diced shopping list
- 1 tbsp butter, melted shopping list
- 1 tsp raw sugar shopping list
- 1 cup 12 grain flour shopping list
- 1 cup rye flour shopping list
- 2 1/2 cups whole wheat flour shopping list
- 1/2 tsp cardamom shopping list
- 1/4 tsp ground ginger shopping list
- 1/2 tsp cinnamon shopping list
- 1 tsp salt shopping list
- 1 tsp instant yeast shopping list
- 1 cup room temperature water shopping list
- 3/4 cup room temperature low fat milk shopping list
- 3 tbsp maple syrup shopping list
- 1/2 cup pumpkin seeds shopping list
- 5 dried figs, diced and soaked in hot water (drained) shopping list
How to make it
- 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.
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