Sourdough

Rye, Apple + Raisin No-Knead Sourdough


Prep Time : 30 Minutes | Cook Time : 70 Minutes | Total Time : Overnight | Difficulty : Easy

Hello my lovelies! I have been experimenting with adding apple to my sourdoughs for a little while and have arrived at this treat of a hassle-free loaf. Apple goes beautifully with rye and a little spice and a few raisins give it a well rounded glory. And best of all it’s a total breeze to make. Ten minutes before bed putting the preferment together. A few minutes in the morning mixing the dough. Then it’s just waiting and getting hungry. This bread is very similar to my Wholemeal No-Knead bread which can be made both with either sourdough or regular yeast. If you want to use regular yeast for this loaf I’ve given the instructions in the notes. The loaf is dense and chewy and packed with flavour. It really shines as toast dripping with melty butter. Pre-slice and freeze this loaf to enjoy an indulgent slice each morning.

This loaf has raisins for pops of sweetness and sunflower seeds for texture. Feel free to mix up the mix-ins – lot’s of things are delicious with apple. Dried figs, ginger pieces, dried cranberries or even dried apple for a second layer of apple goodness would go well.

Before bed make the pre-ferment. Just mix everything up in a large bowl and cover. Weigh out the apple and grate it straight into the bowl to catch all the juices.

In the morning it will have risen up and be all bubbly underneath.

Add all the dry ingredients on top of the pre-ferment right in the bowl.

Mix the malt syrup or honey into the warm water and tip in in as well.

Mix everything thoroughly. It will be thick and porridge-like. This is perfect.

Grease a large loaf pan with coconut oil. It’s great because it’s solid at room temp (It is here anyway) so it doesn’t soak into the batter while it’s rising. Scrape all the batter/dough into the loaf pan and smooth the top.

Cover and leave until doubled in size. This can take up to 3 hours depending on how warm your house is.

Heat the oven to 200C (395F). Bake for 70 minutes. The loaf will be dark brown on top. It’s very forgiving of a little over-baking so if it stays in a little longer don’t panic – it’s better to go a little long than a little short. It will start to shrink back a bit but that’s fine.

Let the loaf cool in the pan for 15 minutes before turning out to cool completely. Do not cut this loaf while it’s warm. The rye will make it squidgy while it’s still hot and it will set up as it cools. Bread is also still baking while it’s cooling down so it’s always better to let it cool first.

Toast well and slather generously…

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Rye, Apple + Raisin No-Knead Sourdough


Prep Time : 30 mins | Cook Time : 70 mins | Total Time : Overnight | Difficulty : Easy

Makes : 1 large tin loaf

Moist chewy 50% rye sourdough full of apple, raisins and a touch of spice.

Ingredients:

For the preferment:

  • 150 grams wholegrain rye flour
  • 200 grams warm water
  • 50 grams sourdough starter
  • 100 grams grated apple (about 3/4 of a medium apple)

For the dough:

  • All of the preferment
  • 100 grams wholegrain rye flour
  • 250 grams strong bread flour
  • 1 teaspoon ground cinnamon
  • 15 grams salt
  • 1/4 cup (40 grams) sunflower seeds
  • 1/2 cup (80 grams) raisins
  • 300 grams warm water
  • 1 tablespoon malt syrup or honey

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowl and spoons
  • Scales
  • Box grater
  • Large loaf pan (I use this one)

Directions:

Before bed make the pre-ferment. Just mix everything up in a large bowl and cover. Weigh out the apple and grate it straight into the bowl to catch all the juices.

In the morning it will have risen up and be all bubbly underneath.

Add all the dry ingredients on top of the pre-ferment right in the bowl.

Mix the malt syrup or honey into the warm water and tip in in as well.

Mix everything thoroughly. It will be thick and porridge-like. This is perfect.

Grease a large loaf pan with coconut oil. It’s great because it’s solid at room temp (It is here anyway) so it doesn’t soak into the batter while it’s rising. Scrape all the batter/dough into the loaf pan and smooth the top.

Cover and leave until doubled in size. This can take up to 3 hours depending on how warm your house is.

Heat the oven to 200C (395F). Bake for 70 minutes. The loaf will be dark brown on top. It’s very forgiving of a little over-baking so if it stays in a little longer don’t panic – it’s better to go a little long than a little short. It will start to shrink back a bit but that’s fine.

Let the loaf cool in the pan for 15 minutes before turning out to cool completely. Do not cut this loaf while it’s warm. The rye will make it squidgy while it’s still hot and it will set up as it cools. Bread is also still baking while it’s cooling down so it’s always better to let it cool first.

Toast well and slather generously…

Cook’s Notes:

  • To make this loaf with regular yeast, replace the sourdough starter in the pre-ferment with 1/2 teaspoon active dried yeast and continue with the recipe as written.
  • Vary the dried fruits to suit your tastes, ginger, cranberries and figs are all wonderful with apples.
  • I used Granny Smith apples because they have a strong clean apple taste even when cooked – different apple varieties will give you slightly different flavours.

 – This loaf will keep well-wrapped at room temperature for up to a week, though slicing and freezing is a good idea if you’re keeping it for more than a few days – 

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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