⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A perfect autumn bread, made for good soups and strong cheeses. You can use windfall apples - just core them and grate them into the dough as they are, with skin and all. Delicious toasted.
Ingredients
Rye Sourdough Starter (Levain)
- 25 g rye sourdough starter (2 tbsp)
- 100 g water (1 dl)
- 55 g rye flour (1 dl)
Dough
- all of the prepared rye sourdough starter (save 25g for next bake)
- 200 g walnut halves or pieces (4.5 dl)
- 350 g cold water (3.5 dl)
- 400 g coarsely grated apple (about 5 apples)
- 50 g dark muscovado or brown sugar (0.5 dl)
- 400 g sifted rye flour (rågsikt) (7.25 dl) — or substitute: 220g whole rye flour + 180g wheat flour
- 400 g wheat flour (6.5 dl)
- 20 g salt (1 tbsp)
- extra rye flour for sprinkling on top
Instructions
Day 1 Evening (6-10 hours before mixing dough)
- Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand at room temperature until the sourdough has bubbled up, 6-10 hours.
Day 2 Morning (Mix dough)
- Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Toast the walnuts in a dry frying pan until they have some color. Let cool. Mix the remaining levain with the other ingredients, except the walnuts, into a dough in a bowl - either by hand until the dough just comes together or with a dough mixer for 5 minutes on low speed. Mix in the walnuts (if added from the beginning, flour easily sticks to them). Cover the bowl and let the dough ferment at room temperature for 6-8 hours.
Shape and Final Proof
- Grease two bread pans (1.5 liter / 6-cup capacity each) and spoon in the dough. Smooth the surface and sprinkle with a little rye flour. Cover with a tea towel and let the dough rise until it has risen a couple of centimeters, 1-2 hours.
Baking
Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking.
Place the pans on a rack just below the middle of the oven and lower the temperature to 210°C (410°F). Bake for 50-60 minutes. Optionally, turn the loaves out of the pans and bake them without pans for the last 10 minutes - this gives a good crust all around. Let cool on a rack.
Notes
Perfect autumn bread: This bread celebrates the autumn apple harvest. The combination of apples, walnuts, and rye is classic and comforting.
Windfall apples: Don’t waste money on perfect apples - this is a great way to use bruised windfall apples. Just core them and grate them with the skin on for extra nutrition and flavor.
Apple preparation: Grate the apples coarsely (about 400g / 5 medium apples). No need to peel them - the skin adds flavor, color, and nutrients.
Toast the walnuts: Toasting brings out the walnut flavor and adds a wonderful nutty aroma to the bread. Toast until fragrant and slightly colored.
Add walnuts last: Mix the dough first, then fold in the walnuts. This prevents flour from coating the nuts and ensures even distribution.
Sifted rye flour: Rågsikt is sifted rye flour, lighter than whole rye but darker than white flour. If you can’t find it, use a mix of whole rye and white rye, or substitute with more wheat flour.
Sticky dough: This is a wet, sticky dough because of the apples. Don’t add more flour - just spoon it into the greased pans.
Long fermentation: The 6-8 hour bulk fermentation develops deep, complex flavors.
Pan size: Use 1.5 liter (6-cup) bread pans. If using different sizes, adjust accordingly.
Final bake without pan: Removing the loaves from the pans for the last 10 minutes gives a crispy crust all around instead of soft sides.
Serving suggestions: Delicious with soups, strong cheeses (especially blue cheese or aged cheddar), or toasted with butter.
Storage: Wrapped in a kitchen towel, the bread keeps for at least 4-5 days. The apples keep it moist.
Toasting: Excellent toasted - the sugars from the apples caramelize slightly.
Effort level: 2 out of 5 - straightforward but requires planning for the overnight levain and long fermentation.
Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson