Lightly roasting the apples is key to the flavour of this delicious bread, as it removes excess moisture and concentrates the sugars in the apples. Thus, the loaf is evenly studded with succulent fruit and shows no unsightly gaps. It’s not overly sweet or spiced, either. It’s perfect for breakfast or to accompany any pork dish.


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Roasted Apple Bread


  • 227g–283g  or 2–2 ½ c Granny Smith or Cortland apples (about two medium)
  • 5 ml or 1 tsp cinnamon
  • 25 g or 2 tbsp granulated sugar
  • 390 g or 3 ¼ c unbleached bread flour
  • 113 g or 1 c whole wheat flour
  • 9 g or 1 ½ tsp kosher salt
  • ½ tsp instant yeast (I use SAF Red)
  • 397 g or 1 ¾ c cool water
  • 113 g or 1 c walnuts or pecans, coarsely chopped


  1. Preheat the oven to 425°F.
  2. Core and chop the apples (no need to peel). Toss with the cinnamon and sugar and spread on a parchment-lined or greased baking sheet. Bake until fork-tender and the juices have concentrated (10–15 minutes); don’t roast until mushy. Set aside to cool.
  3. In a large bowl, combine the flours, salt, yeast, and water. Stir, then use your hands, until a sticky dough forms— just long enough to incorporate all the flour. Cover the bowl with plastic wrap. Allow it to rise overnight or for at least 8 hours.
  4. On a lightly floured surface or silicon mat, turn out the dough and gently work in the roasted apples and nuts. Shape the dough into a log or round loaf to fit your choice of a 14″ –15″ long lidded stoneware baker, a 9″ x 12″ oval deep casserole dish with cover, or a 9″ –10″ round lidded baking crock.
  5. Lightly grease the pan and place the dough into it, smooth side up. Cover the pan and let the dough rise at room temperature until puffy (about 2 hours). It won’t rise a lot.
  6. Place the covered pan into a cold oven; set the oven temperature to 425°F.
  7. Bake the bread for 40– 45 minutes, remove the lid and continue to bake until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F (another 5 – 15 minutes).
  8. Remove the bread from the oven, turn it out onto a rack, and let cool before slicing.
  9. When completely cool, store airtight at room temperature for up to a week; freeze for longer storage.

  • Author: Helen Kain