Total time: 12 hours to let the pre-dough get active. Then another 5-6 hours to let the dough rise and baking the bread. Makes 18 mini loaves or 2 large loaves.
- 75 g (2.6 oz) rye starter
- 355 g (12.5 oz, not fluid!) filtered water
- 150 g (5.3 oz) whole wheat flour
- 1 tbsp sea salt
- 1 tbsp honey
- 0.5 tbsp caraway seeds
- 1 large grated Granny Smith apple
- 540 g (19 oz) bread flour
Mix rye starter, water and whole wheat flour in a bowl. Cover with plastic wrap and let sit in room temperature for 12 hours, until the pre-dough is active. Add sea salt, honey, crushed caraway seeds, grated apple and bread flour. Cover the bowl with a kitchen towel and let rise 3-4 hours, until doubled in size. Take out the dough on a floured working bench and shape into 18 mini loaves or 2 large loaves. Put them in greased loaf pans. Let rise 1-2 hours.
Put a casserole dish full of water in the oven and preheat it to 460°F. Brush the loaves with water and sprinkle caraway seeds on top. Bake the mini loaves like this: Bake at 460°F for 15 minutes, then lower the temperature to 390°F and bake for another 10 minutes, until they are golden brown and sound hollow when you knock on the bottom. Bake the large loaves like this: Bake at 460°F for 15 minutes, then lower the temperature to 390°F and bake further until the loaves are done, approximately 15 minutes.
So this is a mini loaf. Just saying. I suppose the apple is larger than normal, too.
The apple taste is not the most distinct flavor, it’s there in the background, but just barely. Most of all, the apple gives the bread an incredible moist.