Apple-Oat Bread
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King Arthur Flour Company
This lusty loaf is chewy and richly flavored, the apples adding a delightful sweet note.
ingredients
1/2 cup steel-cut oats (Irish oatmeal)
1 3/4 cups boiling water
1/4 cup boiled cider or frozen apple juice concentrate, divided
1 cup apple nuggets (dried apples)
1 1/2 tsp salt
1 tsp cinnamon
2 tsp instant yeast
1 3/4 cups whole wheat flour, traditional or white whole wheat
1 3/4 cups unbleached all-purpose flour
1/4 cup Baker's Special Dry Milk or nonfat dry milk
2 Tbsp whole grain bread improver or vital wheat gluten
1 cup chopped, toasted walnuts or pecans
Instructions
Mixing:
1. Combine the boiling water and steel-cut oats, and set aside to cool to lukewarm. Add 2 Tbsp boiled cider to the oat mixture.
2. Combine the remaining 2 Tbsp boiled cider with the apple pieces, cover, and microwave for 1 to 2 minutes; this will help the apples absorb the cider. Set the apples aside.
3. Add the remaining ingredients to the oat mixture, and stir and knead to make a soft, slightly sticky dough. Knead in the toasted nuts. Place the dough in a greased bowl, cover, and let rise for about 2 hours.
Shaping:
1. Flatten the dough into an oval on a lightly greased or floured work surface. Spread with the apples, and roll and shape into a log, a round, or an oval, depending on your pan: our stoneware bakers are both a good choice.
2. Place into the baker, or onto a lightly greased or parchment-lined baking sheet. Cover the loaf and let it rise for 1 hour, or until it looks puffy.
Baking:
1. Bake according to stoneware baker directions; if you're using a baking sheet, bake at 375°F for 45 to 50 minutes, until the bread is deep brown and its interior measures about 195°F on an instant-read thermometer. Remove from the oven, and cool completely before cutting.
© 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour Company website for other bakers' comments on this recipe.
makes: 1 large loaf
