I found this recipe on daheim und unterwegs, and couldn’t resist the temptation to give it a try. With some aromatic homemade dried apples, crunchy peanuts and sunflower seeds, soaked rye berries, this sourdough bread has a hard crust, soft interior and makes a filling and wholesome lunch with a generous helping of salad. For the bread add-ins, don't limit yourself to just dried apples, peanuts and sunflower seeds. Great alternatives include dried figs, pecans, pumpkins, or dried beet. The original recipe calls for the combo of dried apples, carrots, celery root and hazelnuts.
|Soaked Rye||Starter||Final Dough|
- Place rye berries, salt, and cold water in a bowl. Set aside on counter overnight.
- Mix all the ingredients of starter in a bowl. Cover and set aside for an hour at room temperature. Refrigerate it for 15-24 hours before using.
- In the mixing bowl of your stand mixer, place in sourdough, soaked rye berries, starter, flours, fresh yeast, salt and water. Stir until a soft, pliable dough forms. Turn the dough onto a lightly floured work surface. Add in chopped dried apples, and a mix of peanuts and seeds. Knead until all ingredients are well-distributed .
- Dust the dough with a little flour and cover it with a clean kitchen towel. Allow it to proof for about 30 minutes. Divide the dough into 2 portions. Shape each into a log and place them into two parchment paper lined loaf pans. Dust lightly again with some flour. Cover and proof for an hour until the dough reaches 90% of the pan.
- Place a baking tray at the bottom of oven and preheat to 230C/450F. Place the bread into the hot oven and pour a cup of hot water into the baking tray. Close the door of the oven and bake for 10 minutes. Lower the oven temperature to 190C/375F and continue to bake for 40-50 minutes until nicely golden brown and crusty.