We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Easy Scandi-like Whole Rye Whole Wheat Apple and Peacun Bread

Title says everything!

Like this? Share it with your friends.


Report abuse

Ingredients

400g Dark Rye flour

100g Biodynamic wholewheat flour

400g Water

50g Rye Levain

2 apples

50-100g of Peacuns

Method

Grate the apples, add the flours, water and the levain. Mix them thoroughly (the flour should be all wet), add the peacuns, mix again.

Pat and form into a ball and let it prove at room temp until at least doubled in size (about 8-9 hrs at 22°C).

Carefully divide into two parts and place into two 500g baking tins that are lined with butter and flour.

Bake 15 minutes max temp with a lot of steam inside your oven (either wet towels, or boiling pot), bake further 40 minutes in 200°C oven or until the internal bread temperature measures above 98°C.

Let cool thoroughly (at least 6-8 hours).

Enjoy

Added by: Michalis Vardakis

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...