Name: Orchard Loaf
Prep time: 6 h
Cook time: 35 min
Total time: 6 h 35 min
Yield: Makes 1 large loaf
Ingredients: 50g/1¾oz/3½ tbsp freshly pressed apple juice; 50g/1¾oz/heaping ⅓ cup wholemeal/wholewheat bread flour; 190g/6¾oz/¾ cup plus 2 tsp warm water; 300g/10½oz/2 cups plus 2 tbsp white bread flour; 10g/1 tbsp linseeds/flaxseeds; 8g/1½ tsp fine/table salt; 50g/1¾oz/heaping ⅓ cup wholemeal/wholegrain (dark) rye flour; 15g/2 tbsp sunflower seeds; butter or oil, for greasing; 5g/1 tsp fresh yeast; 150g/5½oz /about 1 cup wholemeal/wholewheat bread flour; 10g/2 tsp fresh yeast; 160g/5¾oz/⅔ cup water

Preparation info

Makes
1
large loaf

Difficulty
Easy
Ready in
7 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

This recipe is best made in the autumn. Tony says that he created this loaf “to showcase the freshly pressed apple juice from our own organic orchards. We add just enough to increase the complexity of flavour without making the loaf sweet.” If you’re lucky enough to have a local farmers’ market, try there for a flavoursome natural juice, in season.