When I ran across this recipe on the internet, I just knew I had to make it! It comes from Zoe Singer, a freelance writer and co-author of The Flexitarian Table. You can find the original recipe here. Although the directions may seem long, don’t let that keep you from trying it. This really is a simple recipe, and the end result is so worth it!
Apple and Honey Whole Wheat Bread
2 packages active dry yeast
2 cups lukewarm water
2 1/2 cups whole wheat flour
2 to 2 1/2 cups all-purpose flour
1 tablespoon salt
1/4 cup canola oil, plus additional for the bowl and pans
1/3 cup honey
1/2 cup chopped dried apple
In a small bowl, combine the yeast with 1/2 cup of the lukewarm water and let sit for a few minutes.
In a large mixing bowl, whisk together the whole wheat flour, 1 cup of the all-purpose flour, and the salt.
Add the yeast mixture to the flour along with the remaining 1 1/2 cups of water and the honey and oil. Mix with a wooden spoon to combine. Stir in enough of the remaining all-purpose flour to create a rough dough.
Transfer the dough to a floured surface and let rest for 10 minutes. Knead gently, adding more of the remaining flour as needed to keep the dough from sticking, until the dough is soft and smooth, about 5 minutes.
Lightly oil a large bowl and add the dough, turning to coat it with oil. Cover the bowl and let the dough rise in a warm, draft-free spot, until doubled in size, about 1 hour.
Lightly oil two loaf pans. Turn the dough out onto a floured surface and divide in half.
Roll the dough up from the short end like a jelly roll. Tuck the ends of the roll under and place the dough, seam side down, in an oiled loaf pan. Repeat with the second piece of dough and remaining dried apples. Cover the pans and let rise until dough has risen just past the top of the pan, about 30 minutes.
Meanwhile, preheat the oven to 425 degrees. When the loaves are ready, bake them for 10 minutes, then reduce temperature to 350 degrees and bake until loaves sound hollow when tapped, about 35 to 45 more minutes. Tip the loaves out of the pans and let cool completely on a wire rack.
This bread was so soft and moist, and the dried apples give it a wonderful flavor and texture. I absolutely loved it. For the second loaf I added raisins and walnuts in with the dried apples. Delicious! I think it would make a wonderful breakfast bread.
My daughter, who I thought might be picky about the fact that apples were in the bread, scarfed down a whole piece. Then my son – who I really thought would like it – said he wished it was just plain. What? This comment from my avid apple eater? As for me, I will definitely be making it again. I’ll just have to buy more dried apples. Because I think I’ve eaten the whole bag.
Until next time,