Apples are everywhere at the moment, covering trees in back gardens, fallen and strewn on the grassy ground. Baked into a rye loaf adds a hefty sweetness, and stodginess, all the good things.
Apple, Walnut and Rye Sourdough
- 1tbsp sourdough starter
- 70g cold water
- 70g strong white bread flour
- 250g rye flour
- 2 apples, peeled and grated
- 500g strong white bread flour
- 100g walnuts, chopped
- 375ml cold water
- Begin by making the levain by mixing together the starter, 70g cold water and 70g strong bread flour. Leave covered at room temperature overnight.
- The next day add the water to the levain and mix, add in the rest of the ingredients, and stir well till it begins to come together.
- This is a very messy dough, generously flour a surface and tip the dough out. Fold the dough until all the flour has been incorporated.
- Line two bowls with floured cloths and divide the dough between the two bowls, cover with cling film and leave again overnight to rise.
- Bake in a Dutch oven at 200oC for 20 minutes and then another further 20 minutes with the lid off.
Thickly slice, or cut into chunks and dip into a hot bowl of soup or top with cheese and maybe even a little of this chutney, enjoy!