- 1/2 cup unsweetened apple cider
- 1/2 cup dried apples, chopped
- 1 cup peeled and coarsely shredded Granny Smith apple
- 2 1/2 teaspoons active dry yeast
- 1/4 cup warm water (105° to 115°)
- 2 3/4 cups bread flour
- 3/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 tablespoons honey
- 1 tablespoon margarine, softened
- 1 egg
- 1 cup medium rye flour
- 2 tablespoons bread flour
- Vegetable cooking spray
- 1/2 cup walnut pieces, lightly toasted
- 1 egg white, lightly beaten
- calories 118
- caloriesfromfat 20 %
- fat 2.6 g
- satfat 0.3 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 3.3 g
- carbohydrate 20.9 g
- fiber 0.0 g
- cholesterol 9 mg
- iron 0.0 mg
- sodium 86 mg
- calcium 0.0 mg
How to Make It
Combine cider and dried apples in a measuring cup. Microwave at HIGH 1 1/2 minutes. Stir in shredded apple, and set aside.
Combine yeast and warm water; let stand 5 minutes.
Combine apple mixture, yeast mixture, 2 3/4 cups bread flour, and next 5 ingredients in a large bowl; beat at medium speed of an electric mixer until ingredients are well blended. Gradually stir in egg and enough rye flour to make a soft dough.
Sprinkle 2 tablespoons bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 55 minutes or until doubled in bulk.
Punch dough down; turn out onto work surface, and flatten slightly. Sprinkle walnuts over dough; knead gently to incorporate walnuts. Shape into a 7-inch round loaf. Place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. With a sharp knife, make 4 crisscross slashes (1/4-inch deep) across top of loaf. Brush loaf with egg white. Bake at 350° for 35 minutes or until loaf sounds hollow when tapped. Remove bread from baking sheet immediately; let cool on a wire rack. Cut into wedges.