If you're a fan of sourdough rye, hearty, grain and seed filled dough or fruity, spicy bread, you will love this Dutch-oven baked masterpiece. With 12 grain, dark rye and whole wheat bread flour, it's packed with nutrition that's compounded by the (blood pressure-lowering) calcium, magnesium and potassium in the figs, the energy boosting riboflavin and iron in the pumpkin seeds, and the polyphenols and vitamin C in the apples. The dough itself isn't a sweet one, either, unlike many other fruited breads, but it's packed with spice notes from cinnamon, cardamom and ginger and just a hint of bittersweet flavour from rich, dark maple syrup.
Sound like a winner to you? I thought so! The only price you pay for all this delicious, healthy bread is time. And I mean a lot of time - easily three days. I know, I know. But it takes three long, cold rises to develop that flavour and texture, and believe me, the lack of hands-on time plus the end result more than makes up for the wait! I adapted the recipe from King Arthur Flour and definitely enjoyed the result - it disappeared within the week and was soft inside and crusty outside the entire time!
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Roasted Apple Rye
2 gigantic or 3 medium apples (I used honey crisp), peeled, cored and diced
1 tbsp butter, melted
1 tsp raw sugar
1 cup 12 grain flour
1 cup rye flour
2 1/2 cups whole wheat bread flour
1/2 tsp cardamom
1/4 tsp ground ginger
1/2 tsp cinnamon
1 tsp salt
1 tsp instant yeast
1 cup room temperature water
3/4 cup room temperature low fat milk
3 tbsp maple syrup
1/2 cup pumpkin seeds
5 dried figs, diced and soaked in hot water (drained)
- 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.
Amount Per Serving
Total Fat: 1.3 g
Cholesterol: 1.7 mg
Sodium: 15.2 mg
Total Carbs: 19.0 g
Dietary Fiber: 4.2 g
Protein: 2.7 g