I love eating this bread for breakfast. It is actually pretty healthy, too. Chopped walnuts or pecans can be added, if you wish. This recipe is one of my original creations.
- 1⁄3 cup steel cut oats
- 3⁄4 cup water
- 1 1⁄2 cups dried apples, chopped in 1/2-inch pieces (one package)
- 1⁄3 cup water
- 1 1⁄4 cups sourdough starter (active and bubbly, consistency of thick batter)
- 1 cup water
- 3 tablespoons powdered milk
- 1 (3/4 ounce) packet hot spiced cider mix (single serving size)
- 1⁄4 cup brown sugar or 1⁄4 cup honey
- 3 tablespoons butter
- 1⁄2 cup rolled wheat flakes
- 3 1⁄2 cups bread flour (may need a bit more)
- 1 cup whole wheat flour (I use white whole wheat)
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- Bring the 3/4 cup of water to boil in a saucepan.
- Stir in the oats, turn heat to low and cover pan.
- Cook for 8 minutes, then cool to lukewarm.
- Place dried apples into a bowl or glass measuring cup and pour 1/3 cup water over them.
- Cover the container with a plate or plastic wrap and microwave for 1 minute.
- Set aside, with cover intact, and let cool.
- In a large mixing bowl, combine starter, water, milk powder, cider mix, sugar and butter.
- Stir in the cooled oats and apples.
- Add the rest of the ingredients and mix until it is a shaggy mass.
- Turn out onto a lightly oiled surface and fold the dough over onto itself repeatedly until it is supple and elastic.
- This dough should be quite soft and tacky, so don't add a lot of extra flour.
- Let the dough rest for 30 minutes, then fold it like a letter, turn 90 degrees and fold again.
- Wait another 30 minutes and repeat the foldings.
- Cover dough and let it rise until it is not quite doubled.
- Divide the dough into two portions and shape into loaves.
- Place in two loaf pans, about 4" x 8" that have been greased.
- Cover and proof until dough crests about 1" above rim of pans.
- Bake loaves at 375°F for about 45 minutes, rotating loaves halfway through the bake time for even browning.
- Turn bread out of pans onto a cooling rack immediately upon removing from oven.
- Cool at least 1 hour before slicing.
- Serve toasted or cold--I like to make a cream cheese spread by mixing some more of the spiced cider mix (to taste) into cream cheese.
I was hesitant to try this bread... I didn't have dried apples on hand, and I'd never made bread of this kind before. Having said that, I am SO glad that I did! The loaf came out so moist and with beautiful flavour; subtle and not overpowering. I used two apples, cored and diced, and rolled oats in place of the rolled wheat flakes (which I'm embarassed to admit I am not at all familiar with.) I also upped the ww flour from 1 cup to 2, and decreased the white from 3 1/2 cups to 2 1/2. As you can see from my photos, I made one (large) loaf, instead of two small ones... although I'm not going to pretend that wasn't an accident - but it is one I'll definately repeat! **Made again with the dried apples, and it's so much easier to make this way! I did make it into two loaves, one of which I rolled out into a rectangle, spread with butter, brown sugar & cinnamon, and pecans, and rolled up before rising the last time - delish! What a beautiful recipe! Thanks, Donna!
Great flavor in this bread. Mine is a young sourdough so should have added a little yeast, it didn't raise like it should have so will use the yeast next time.