Apple bread

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Makes 1 loaf

Bread flour - 400g.
Whole wheat - 80g.
Yeast - 5g.
Non alcohol cider - 300g.
Salt - 10g.
Apple, sour type, finely chopped - 110g.

mixing

Mix all ingredients except the apples. Knead for 10 min. Transfer into oiled bowl and place into refrigerator for 8 - 12 hrs.

Remove the dough from refrigerator and let warm up to room temp, ~2hrs.
Add the apples to the dough, knead until incorporated. May need to add more flour to keep the dough consistency. Let ferment for 2-3 hrs or until doubled.

Degas and shape oblong loaf.

proofing

40-50 minutes. No need to score.

baking

Bake in a steamed oven at 230°C for 15 min, then 200°C for 25 min.

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