Summary
| Prep Time | 25 mins |
| Total Time | 15 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough: (pre-dough)
- 150 g wheat flour, 550
- 50 g rye flour
- 200 g water
- 2 g yeast
For the dough:
- 330 g wheat flour, 550
- 100 g wheat flour, 1050
- 100 g wheat flour (whole rain)
- 200 g apple, peeled, rated
- 180 g cider
- 10 g yeast
- 15 g salt
Print Recipe
Pin Recipe Instructions
- For the pre-dough mix all the ingredients together well and cover with cling film and leave to rise overnight (approx. 12 hours) at room temperature.
- Mix the flour, add the remaining ingredients and the pre-dough and knead well. Cover the dough and let rise for 1 1/2 hours.
- Then place the dough on the well-floured work surface and halve, each work into a loaf and place in the proofing basket. Cover the loaves and let rise for another 1 1/2 hours.
- Preheat the oven in time to 220 degrees. Pour the loaves in well and bake for about 30-35 minutes.
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