Mathias Dahlgren's Swedish Rye Bread - with an apple twist

Name: Mathias dahlgren's swedish rye bread - with an apple twist
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Cuisine: en
Ingredients: 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

Dessert

12 servings

20 min

45 min

Very Easy

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Ingredients

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).

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