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

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).

Questions

Photos of members who cooked this recipe