Petitchef

Mathias dahlgren's swedish rye bread - with an apple twist

Dessert
12 servings
20 min
45 min
Very Easy

Ingredients

Number of serving: 12
Rye flour 110 g

White flour 123 g

All of the soaker from Day 1 713 g

All of the rye sourdough starter from Day 1 213 g

Black Strap Molasses 85 g

Granny Smith apple puree (or SPC apple sauce from supermarket) 345 g

Preparation

  • Mix half of the apple puree with molasses and the other half with the starter. Then, mix all ingredients together until thoroughly combined.
  • Grease two bread tins. Divide the dough by two and place them in the bread tins. Cover and let rise in a warm place for 3 hours (my room temperature was 28 - 30 C).
  • Pre-heat oven to 220C / 425F. Bake with some steam for the first 3 - 5 minutes, then lower the heat to 185C / 365F and bake for a further 40 minutes.
  • Turn out the loaves immediately after baking and let cool on a wire rack (or the bottom will get soggy).

Photos

Mathias Dahlgren's Swedish Rye Bread - with an apple twist, photo 1
Mathias Dahlgren's Swedish Rye Bread - with an apple twist, photo 2
Mathias Dahlgren's Swedish Rye Bread - with an apple twist, photo 3




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