Apple, Yoghurt, Rye and Cinnamon Loaf


Preparation info

  • Difficulty


  • Makes



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.


  • 40 g ( oz) white starter
  • 110 g ( oz) organic rye flour
  • 340 g (12 oz) organic plain flour
  • tablespoons plain yoghurt
  • 250 ml (9 fl oz/1 cup) water
  • 10 g (¼ oz) fresh yeast
  • 1 tablespoon soft brown sugar
  • 10 g (¼ oz/1 tablespoon) sea salt
  • 165 g ( oz) green apples, peeled, cored and cut into 2–3 cm (¾–1¼ inch) cubes
  • 2 teaspoons ground cinnamon


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.

If you are using an electric mixer, put the starter, rye and plain flours, yoghurt and water into the bowl of the mixer fitted with a dough hook attachment. Add the crumbled yeast, brown sugar and salt. Mix on slow speed for 4 minutes, then increase the speed to high and continue mixing for 6 minutes.

When the dough is properly developed fold through the diced apples and cinnamon, either by hand or very gently on the slowest setting of your mixer.

Lightly grease a container with oil spray and sit the dough inside. Cover with plastic wrap and set aside at ambient room temperature (approximately 20°C/68°F) for 30 minutes to bulk prove.

To knock back the dough, turn it out onto a lightly floured surface and press out into a rectangle, about 2.5 cm (1 inch) thick. Use your hands to fold one-third back onto itself, then repeat with the remaining third. Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and continue to bulk prove for a further 30 minutes.

Use a blunt knife or divider to divide the dough into two even-sized portions, about 500 g (1 lb 2 oz). Working with one portion of dough at a time, continue to shape the loaves as for a round loaf. Place the loaves on a baking tray lined with baking paper, seam side down. Place in the refrigerator loosely covered with a plastic bag for 1 hour.

Preheat the oven to its highest temperature. Remove the loaves from the refrigerator and let them rest in a humid place (25°C/77°F — this could take anywhere between 30 minutes and 1½ hours — until each loaf has grown in size by two-thirds. If the loaves push back steadily and quickly when you push lightly into them with a finger then they are ready. Score the loaves and place them in the oven.

Spray the oven with water and reduce the temperature to 220°C (425°F/Gas 7). Bake the loaves for 20 minutes, then turn the loaves or trays around, and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Check the base of each loaf with a tap of your finger — if it sounds hollow, it is ready. Baking should take no longer than 40 minutes in total.