Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- Place the covered pan into a cold oven; set the oven temperature to 425°F.
- 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).
- Remove the bread from the oven, turn it out onto a rack, and let cool before slicing.
- When completely cool, store airtight at room temperature for up to a week; freeze for longer storage.
Notes
Adapted from King Arthur Baking’s Roasted Apple Bread.