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Apple-Walnut Country Bread

Yield 24 wedges.


  • 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

Nutrition Information

  • 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

  1. Combine cider and dried apples in a measuring cup. Microwave at HIGH 1 1/2 minutes. Stir in shredded apple, and set aside.

  2. Combine yeast and warm water; let stand 5 minutes.

  3. 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.

  4. 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.

  5. 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.

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