Apple, Yoghurt, Rye and Cinnamon Loaf

Name: Apple, Yoghurt, Rye and Cinnamon Loaf
Yield: Makes 2 loaves
Ingredients: 10 g (¼ oz/1 tablespoon) sea salt; 165 g (5¾ oz) green apples, peeled, cored and cut into 2–3 cm (¾–1¼ inch) cubes; 2 teaspoons ground cinnamon; 2½ tablespoons plain yoghurt; 250 ml (9 fl oz/1 cup) water; 10 g (¼ oz) fresh yeast; 1 tablespoon soft brown sugar; 40 g (1½ oz) white starter; 110 g (3¾ oz) organic rye flour; 340 g (12 oz) organic plain flour

Preparation info

Makes
2
loaves

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

This tasty loaf should have a fairly open crumb and a cinnamon aroma. You should be able to taste the sweetness of the brown sugar and apples, a hint of sourness from the yoghurt and an earthiness from the rye flour.

Ingredients

40 g (1½ oz) white starter
110 g (

Baking
Bread
Vegetarian

Method

To mix the apple, yoghurt, rye and cinnamon loaf by hand, put the white starter in a large bowl with the rye and plain flours, yoghurt, water, yeast, sugar and sea salt. Mix together with a large spoon until the mixture comes together to form a dough, about 5 minutes. Turn out onto a clean work surface and knead into a ball with your hands for about 15 minutes, or until smooth.