Tuesday 19 March 2013

Apple and Caraway Rye Bread











The words "I just want to get my hands on some dough", would normally make my husband a little nervous.  But when he knows I'm referring to the yeasted stuff rather than my credit card, he's totally okay with that.



Apple and Caraway Rye Bread
from Dan Lepard in The Guardian
Makes 1 large loaf

150g cooked potato
600ml apple juice, at room temperature
1 x 7g sachet fast-action yeast
25ml olive oil, plus more for kneading
600g strong white flour
300g rye flour – wholemeal is best
2-3 teaspoon salt
2 tablespoon caraway seeds

Microwave or boil a potato with the skin on. When tender and cooked through, scrape the flesh out of the skin and use a fork or potato ricer to mash it until smooth. Mix in the apple juice, then stir in the yeast. When the yeast has dissolved add the olive oil.

Add the remaining ingredients, mix everything together to a firm dough then cover the bowl and leave for 10 minutes.

Lightly oil the worktop, then knead the dough briefly for about 10 seconds, pushing the dough away from and stretching it across the work bench. Return the dough to the bowl, seam side down, then leave for about 1-2 hours until risen by half. Line the base of a tray with non-stick paper.

On a floured worktop, shape the dough into a fat cylinder then place it on the tray. Cover and leave for about 1-2 hours until it has risen by at least a half.

Heat the oven to 220 degrees C. Place a metal skillet or roasting pan on the bottom shelf of the oven for steam, and have a kettle of boiling water ready. Slash across the top of the loaf at an angle a few times, place the dough in the oven and shut the door. With a towel to protect your hand, take the kettle, open the oven door and half fill the skillet with boiling water (this will help develop a lovely crust and assist in rising the dough). Shut the door again and bake the loaf for about 50 minutes until it has turned a rich, dark brown on top.

Leave to cool on a wire rack before slicing.


15 comments:

  1. I love to put avocado too on my bread, looks really delicious! Must be a killer combo with the apple-caraway bread.

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  2. Your bread always looks perfect! Don't know how you do it every time.

    Thanks so much for the cake Jen. It was fabulous as always!

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  3. Hello Jennifer!

    I’ve nominated your yummy blog for a Liebster Award. If you want to accept, the rules for receiving this award are listed on My Finnish Delights blog post here: http://myfinnishdelights.blogspot.se/2013/03/liebster-award_19.html

    I can send you the award image if you want to put it on the blog....I didn't find an email address...

    Have a nice day!

    Sara (My Finnish Delights)

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  4. I can't get enough of caraway seeds. Your bread is an inspiration! :-)

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  5. Thanks so much Sam. So happy you enjoyed the Queen of Sheba Cake - don't you just love that title? I'll be posting a recipe soon. I love to send you little morsels.

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  6. Thanks so much Sara, you're so kind. I'll check out the details on your lovely blog.

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  7. Thanks Sarah. Me and caraway seeds, we're like this *puts middle finger on top of index finger, in a cross-fingers fashion*

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  8. Thanks Yvonne. It's a great combo - so good in fact, we practically ate the entire loaf while it was still warm, standing up over the kitchen counter... me with my camera still in my hand.

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  9. WOW! What a gorgeous loaf! I love the last picture with avocado on it... that's just exactly what I would do with a piece of this, too!

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  10. Your bread is beautiful Jen. It looks like it's coming from bakery. I'm really curious abuot the potato and the apple juice. I love that, I have a new bread to try!

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  11. Beautiful pictures, the bread looks amazing!

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  12. Thanks Little Kitchie. Sliced avocado on warm, fresh, homemade bread - little piece of heaven.

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  13. Thanks Gabrielle. The addition of potato results in a moister slice, a greater complexity of flavour, and a fine texture. The Italians use fruit to make their biga (sourdough starter). I think it reacts with the gluten and helps with the rising. The apple juice also provides a little natural sweetness and an added layer of flavour. I hope you like it.

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  14. This is Dan Lepard's recipe - see his post on http://www.guardian.co.uk/lifeandstyle/2013/jan/31/apple-and-caraway-rye-bread-recipe

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  15. Yes, I know Candy. I got it from The Guardian, as referenced at the top of the recipe.

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