Whole wheat caraway apple bread | bitterbaker.com

Whole wheat caraway apple bread

Fruit in breads is not really my thing. I would never eat banana bread. Or banana scones. Or anything that contains mushy, soft bananas. And you’ll probably never find me eating an oatmeal raisin cookie. Or one of those rye dinner rolls that has raisins in it. Whenever I eat traditional christmas saffron buns in Sweden, I always pick out the raisins. Or when I’m too lazy to take them out, I swallow them whole so I don’t have to taste it.

Don’t ask me why I’m so weird. I like eating raw bananas. I like raw raisins. It’s just when they come baked in a bun that I cringe.

So apples. I made apple bread once. It was okay. It made my house smell like apple sauce, which was awesome. But it was just weird biting in to a dark rye bread, and all of a sudden there’s just this little piece of apple sweetness. I still believed in the apple thing though, so I took the least sweet apple I could find, grated it and paired it up with caraway seeds. Can’t say I regret it. Turned out caraway and granny smith were like made for each other.

Whole wheat caraway apple bread | recipe at bitterbaker.com
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.

Whole wheat caraway apple bread
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. 

Day 1

  • 75 g (2.6 oz) rye starter
  • 355 g (12.5 oz, not fluid!) filtered water
  • 150 g (5.3 oz) whole wheat flour

Day 2

  • 1 tbsp sea salt
  • 1 tbsp honey
  • 0.5 tbsp caraway seeds
  • 1 large grated Granny Smith apple
  • 540 g (19 oz) bread flour

caraway seeds

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. Let cool on a rack.

Whole wheat caraway apple bread | recipe at bitterbaker.com
So this is a mini loaf. Just saying. I suppose the apple is larger than normal, too.

Whole wheat caraway apple bread | recipe at bitterbaker.com
It’s whole wheat, too. 

This post has been submitted to #bakeyourownbread, SweetBellaRoos and YeastSpotting.

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    12 thoughts on “Whole wheat caraway apple bread

    1. Joybee

      Great bread idea. I have rarely seen an apple yeast bread, it sounds great. I actually like fruit breads like apple and banana but they are usually quick breads. This gives me confidence to try something similar sometime. Your mini loaves are so cute.

      1. Yvonne Rogell Post author

        Thanks! I’m glad you want to try something similar! Apples are great to use with sourdough, they give the bread an incredible moist!

        The mini loaf pan is absolutely one of my favorites, sometimes I have to stop myself from using it, to get some variation 🙂

      1. Yvonne Rogell Post author

        I know, right? I love it! I think I got them at QFC or Albertsons, but I’m sure Fred Meyer has them too! If you have those stores in your area? I sometimes have to visit a few stores before I find them.. 🙂

    2. Debbie

      I have some grated cooking apples in the freezer which I’m tempted to use for this along with Bertie (my rye sourdough starter). I’m going to have to get some mini loaf tins – they look so cute!

      1. Yvonne Rogell Post author

        Oh you definitely should, these little buns are super yummy! What a cool name for your starter 🙂 Kind of makes me wonder why I haven’t named mine – I should probably start thinking about that… I know, the mini loaf pan is one of my favorites, you don’t have to do anything and still they (almost) always turn out cute!


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