3 awesome apple bread recipes

While the name apple bread is often used for sweet apple loaf cakes, I’ve tested a few proper apple bread recipes recently – not cakes, not strudels but breads. It’s been a great success so come with me on my journey of awesome apple bread discoveries!

Apple & Rolled Oat Bread

The first recipe I tried is from this excellent book by Dan Lepard: The Handmade Loaf.

The apples are finely grated and added to the dough right at the beginning. Although fairly inconspicuous in the final loaf, the grated apples make this a very juicy and fine loaf of bread which is equally suitable for the breakfast table as it is for a rustic afternoon snack.

Apple & rolled oat bread
Apple & rolled oat bread – you can see the grated apple pieces if you look closely!

Normandy Apple Bread

Next up: A beautiful recipe by Jeffrey Hamelman (from his book Bread) for a French loaf of bread with dried apples and apple cider. Using dried apples “intensifies their flavour and at the same time prevents them from releasing excess moisture into the dough.”

Here are some snaps of my dried apple slices and the final product.

Dried apples

Normandy apple bread
Normandy apple bread

The dried apples add a certain level of sweetness to the bread. Very nice with just butter and a cup of tea.

Apple & Pecan Focaccia

Finally, a sweet apple focaccia recipe by Nigel Slater, using fresh apple slices which are added - alongside the pecan nuts - to the dough after the first prove.

This focaccia is BEAUTIFUL – not too sweet, but sweet enough to qualify as dessert bread. I’ll be adding this to my list of regular bakes!

Slice of apple & pecan bread

Apple & pecan bread
Apple & pecan bread


  • 450g strong white bread flour
  • 7g dried yeast
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp caster sugar
  • 350g water, warm
  • 3 large sweet apples
  • 100g shelled pecans
  • 100g maple syrup

How to bake it

  1. Combine all ingredients except apples, pecans and maple syrup in a large bowl.
  2. Lightly knead the dough for 5 mins.
  3. Shape the dough into a ball and place it back in the bowl.
  4. Cover the bowl with clingfilm and keep it in a warm place for about 1 hour.
  5. In the meantime, peel, core and slice the apples, then knead the apple slices and most of the pecans into the dough (keep a few pecans for the top).
  6. Put the dough into a round cake form lined with baking paper (the one I used was 23 cm diameter).
  7. Set the oven at 220°C/gas mark 7.
  8. Cover the tin with a clean kitchen towel and leave to rise for another hour.
  9. Just before baking, trickle a little olive oil over it.
  10. Put the loaf in the hot oven and bake for 35 to 40 minutes until golden brown and crisp on top.
  11. Drizzle maple syrup over the top and let it soak in.
  12. Leave the bread to cool on a wire rack.

I think it’s fair to say that I’ve become a fan of apple breads. So next time you think ‘apple bread’, think again and bake the proper stuff ;)

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Delicious sprouted rye grain bread recipe

I’ve been sprouting beans and grains for a while now, mainly using the sprouts in salads. However, I’ve recently started adding rye sprouts into bread dough. By adding a little bit of wholemeal and rye flour as well as the sprouted rye kernels, an otherwise plain white loaf of sourdough bread turns into something pretty special.

Sprouted rye grains
Sprouted rye grains

The easiest way to sprout grains is with a seed sprouter (seed germinator). It takes only 2 to 3 days to get the seeds ready. As soon as the shoots are the same size as the grains, the sprouted grains are ready to be used (please note, the above image shows kernels which have sprouted for slightly longer). The sprouted rye kernels add a lovely ‘bite’ to the bread, provide extra moisture and offer great nutritional benefits. What’s not to like!

Slice of sprouted rye grain bread
Slice of sprouted rye grain bread

Ingredients (for one loaf of sprouted rye grain bread) -

  • 60g rye grains
  • 50g sourdough starter
  • 580g strong white bread flour
  • 20g wholemeal flour
  • 60g rye flour
  • 400g water
  • 12g salt
  • 2g dried yeast

Day 1 - Start the sprouting

  • Start the sprouting process by placing the sprouts in your BioSnacky seed sprouter, adding water and starting the irrigation process (or use an alternative sprouting method)

Day 2 - Prepare the sourdough

  • 50g sourdough starter
  • 80g strong white bread flour
  • 20g wholemeal flour
  • 100g water

Combine in a bowl and leave to rest a room temperature for approx. 16 hours.

Day 3 – Put together the dough and bake

  1. In a large bowl, combine 200g sourdough with the remaining ingredients except the sprouted grains.
  2. Knead for 10 mins.
  3. Add the sprouted rye kernels until they are evenly distributed in the dough.
  4. Rest the dough in a bowl (covered with cling film) for 1 hour initially.
  5. Fold the dough and place in a floured proving basket.
  6. Cover with a clean kitchen towel.
  7. Prove for approx. 2 hours at room temperature.
  8. Preheat the oven to 230°C half an hour before baking.
  9. Carefully flip the dough from proving basket onto a baking sheet covered with baking paper – take care not to deflate the dough.
  10. Bake at 230°C for 15 mins, then for a further 35 mins at 180°C.
  11. Cool on a wire rack.

The bread stays fresh for days and tastes great when toasted!

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