A loaf of bread rustic, rich in fiber, completely without added fats. A healthy recipe And full of taste perfect for any occasion, from breakfast to aperitif.
Ingrediants
- 300 g of flour type 0
- 200 g of wholemeal flour
- ½ cube of fresh brewer’s yeast (12.5 g)
- 1 tablespoon of fluid honey (acacia type)
- 2 rennet apples
- 40 g of walnut kernels
- 300 g of water at room temperature
- 9 g of salt
- semolina flour for sprinkling
The apple and nut bread it is a healthy and full of flavor recipe. Making this at home rustic loaf it is not complicated: it is enough to respect the rising times and the result will be fragrant and rich in flavor bread.
The dough is semi-integral and it does not contain fats such as oil or butter, the rennet apples they make it moist inside and fragrant. Dried fruit, on the other hand, gives it crunchiness. If you have to prepare apple pies or other recipes that involve cooking the apple in the oven, this type is the best.
Apple and nut bread lends itself to being very versatile: energetic in the morning at breakfast, delicious if accompanied with cold cuts, such as speck. Try it now!
OTHER TASTY RECIPES: Bread with olives, Semi-wholemeal bread with walnuts, Seven-wax bread with mixed seeds
How to prepare: Apple and nut bread
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
50 min
- Rest time
-
2h and 15 min
- Portions
-
6
How to prepare: Apple and nut bread
Start preparing apple and walnut bread by mixing the two flours. In a small bowl, dissolve the brewer’s yeast in 50 ml of water taken from the total, add the spoonful of honey and pour everything into a large bowl. Incorporate the previously mixed flours. Lastly add the salt. Mix coarsely and let it rest for about ten minutes.
Mix coarsely and let it rest for about ten minutes. This will help the dough to bind. In the meantime, coarsely chop the walnut kernels and, after peeling them, cut the rennet apples into cubes. Turn the sticky dough over onto a floured work surface. Knead by folding it repeatedly on itself until it begins to have an elastic appearance.
Incorporate the walnuts first and then the apples, a little at a time, incorporating them into the folds of the dough. When the walnuts and apples are completely incorporated, form a ball, place the mixture in a bowl and close with a sheet of plastic wrap. Let it rest in a sheltered place (such as the oven turned off with the light on) for about an hour or in any case until doubled.
Using a spatula, gently turn the dough over again on the floured surface. Deflate it slightly with your fingertips.
Fold the flaps towards the center: first the right side, then the left, then the top and finally the bottom, so as to form a “package”. Turn it over and rotate it counterclockwise on the work surface until it forms a loaf. Line a dripping pan with parchment paper. Place the loaf in the center and sprinkle it generously with semolina flour. Cover it with a clean cloth and place it in a sheltered place to rise for about an hour (or in any case until its volume is doubled). Heat the oven in static mode to 250 °. Remove the cloth from the bread and cut the surface with a knife, forming the cross. Place in the oven and cook for 15 minutes. Lower the temperature to 200 ° and continue cooking for another 15 minutes. Lower further to 170 ° and continue for another 15 minutes, monitoring the browning level of the bread.
Turn off the oven when the crust has a nice brown color. Leave the door half open and let the bread rest for 5 minutes. Remove from the oven and allow to cool. The apple and nut bread is ready.
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