Apple Pie Swirl Bread

Photo by Mishell R.
Adapted from onegreenplanet.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from onegreenplanet.org

Ingredients

  • Bread

  • 1/4

    cup water

  • 1.5

    teaspoons active yeast

  • 1

    teaspoon raw sugar

  • 1/2

    cup bread flour

  • 1/2

    cup barley flour

  • 1/2

    cup whole wheat flour

  • 2

    Tablespoons flaxmeal

  • 2

    Tablespoons raw sugar or maple syrup

  • 1/2

    teaspoon salt

  • 1/2

    cup water

  • Spices – 1/4 teaspoon apple pie spice ( or cinnamon and nutmeg)

  • 1

    Tablespoons extra virgin olive oil or virgin coconut oil

  • Filling

  • 1

    Apple chopped small and thin

  • 1-2

    Tablespoons ground raw sugar

  • 1

    + teaspoons apple pie spice ( I used cinnamon, ginger, nutmeg powders)

Directions

Step 1 Warm 1/4 cup water, add yeast and 1 teaspoon raw sugar. Mix well and keep aside for 10 minutes. Step 2 In another bowl, mix in all the flours, spices, salt. Step 3 Add the yeast mixture, oil, sugar/maple, and water to the flours and knead for a minute or two. Step 4 Spray water on top, cover with a towel and let sit for 1.5 hours. Step 5 Use 2-3 Tablespoons wheat flour to get the dough together without sticking to your hands and knead for 2-3 minutes.(If you like smooth doughs, knead for 5 minutes for better gluten formation) Step 6 Flatten it out on a floured surface to atleast 10 inches wide.( roll it out or flatten it using hands) Step 7 Top with Chopped apple, ground raw sugar and sprinkle spices liberally keeping an inch on all sides. Use as much sugar/spice or as little as you like. Step 8 Roll up the dough tightly, and seal the ends by pressing the dough. Step 9 Place seam side down in parchment lined medium bread pan. Step 10 Spray water on top, sprinkle oats or wheat flour. Cover with a towel and let rise for 40 minutes or until almost doubled. Step 11 Bake in preheated 360 degrees F for 40-45 minutes. Step 12 Take bread out. Let rest for 5 minutes, then remove from parchment. Let cool for half an hour before slicing. Step 13 Best served warm. Store in refrigerator in a sealed container for 3-4 days.

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