Sourdough with wheat and apples

sourdough wheat apples recipe

The uncomplicated sourdough with sweetness from apples

When adding flavour to my breads there are a couple of things I prefer – potatoes, olives, seeds, currants, or in this case apples.
I find them quite interesting especially when baking bread because the different varieties all have their own personality. Some are sweet as sugar, while others are acidic and therefore contributes in various ways to the breads flavour and consistency.

I use a grater and add the apples at an early stage. The apple will dissolve completely during the process but if you prefer actual pieces don’t grate it but cut it into cubes and fold it into the dough before the final rise (proofing).

What sort of apples you use is totally up to you. For at least eight months of the year there are local apples available in the stores here in Sweden and hence I use mostly Swedish apples. The other parts of the year I love Granny Smith, Pink Lady or Fuji when it comes to bread.

Sourdough with wheat and apples

Tid: A couple of hours, but it’s mostly idle time between different stages

  • Sourdough that’s been fed and is active
  • 240 g water
  • 250 g flour (wheat)
  • 5 g fresh yeast
  • 400 g water
  • 130 g coarse grated apple
  • 690 g flour (wheat)
  • 50 g rye
  • 22 g salt (use a really nice sea salt and notice the difference!)
  1. Let’s say you have a piece of sourdough in the fridge that hasn’t been used in a while. Make sure have fed it properly and insure it’s active before baking
  2. Evening day 1: Take som of the active sourdough and mix in a bowl with water and flour (use first part of recipe above). Cover with plastic foil and store in a warm, cosy place.
  3. Morning day 2: If your had a good night it should now have a lot of bubbles and a cover of something resembling foam. Your dough is now ready! However, if there’s only a few bubbles you should let it rest a while longer. If you neglect this stage and try to hurry things it will affect the rest of the process.
  4. Pour yeast, water and all of the sourdough into a bowl of a standing mixer with dough hook attached and mix on medium speed until it’s completely blended and no lumps remain.
  5. Add apple and flour (wheat and rye). Mix on medium speed until all ingredients are mixed. Let dough rest for ten minutes.
  6. Add salt and mix on medium / high speed for six minutes. The gluten should now be developed although if if you do a windowpane test it will definitely fail. Do not worry, things will be better soon!
  7. Move dough to a bowl covering it with plastic foil to retain moisture.  After fifteen minutes fold the dough from all four sides onto itself and when doing so make sure you stretch it almost until it breaks. Cover with foil and let rest.
  8. Let rest for another thirty minutes and repeat folding process. Rest thirty more minutes and fold it a final time. Notice the difference now that the gluten has developed.
  9. After this step the dough should rest for approximately two hours (this stage is also known as the bulk fermentation). Depending on the temperature where the dough rests this might take another hour which only leads to the dough developing more flavour.
  10. The dough is done when you with your fingers can feel a springy surface (you should now be able to see a few bigger bubbles just below the surface). It’s always good if you have baked with sourdough previously because then you can easily detect when the bulk fermentation stage has reached it’s peak. If you’re not sure if it’s ready for the next stage, let it rest some more.
  11. Pull dough out of container and transfer to a floured surface. Divide dough into two parts and let rest for ten minutes to allow the gluten to relax.
  12. Fold the bread and form into a nice shape and place in a floured banneton or other sort of proofing basket. If you choose not to use any baskets put the dough on a floured parchment paper. Sprinkle with flour and cover with a kitchen towel and let the proofing stage begin.
  13. Preheat oven to 275 C. If you don’t use a baking stone then leave an oven tray in the oven.
  14. After an hour the proofing is complete. Turn the bannetons upside down on a floured bread peel or paddle (if you have a baking stone) or on to a parchment paper that allow you to later slide it onto the pre-heated oven tray.
  15. Score the top using a razor blade or a sharp knife (this is primarily to control the direction in which the bread will expand). Immediately transfer it to the oven.
  16. Put a few ice-cubes or simply sprinkle water in the bottom of the oven. Bake bread for approximately 35-40 minutes until it has developed a nice colour and a thermometer will show 97 C when inserted in the thickest part of the bread.
  17. Transfer loaf to a wire rack and let cool. Eat with butter, marmalade, cheese or whatever you like, it will taste absolutely delicious no matter what.