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.
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
Use a blunt knife or divider to divide the dough into two even-sized portions, about
Spray the oven with water and reduce the temperature to 220°C (425°F/Gas 7).
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