This makes a nice change from cinnamon raisin bread. It’s based on King Arthur Baking’s version here, and I’ve made a few adjustments, and added some suggestions to avoid some of the problems I encountered when I made it first time around.
- 390g bread flour
- 113g whole wheat flour
- 9g salt
- 1/2 teaspoon yeast
- 1/2 tsp nutmeg*
- 200g cool water
- 200g apple cider*
- 2-1/2 cups chopped dried apple pieces (the soft kind, not apple chips)*
- 1 cups pecan pieces, roasted is preferable
*I substituted apple cider for half the water, nutmeg for the cinammon (it tasted too much like apple pie), and dried apples for the fresh (to eliminate the excess liquid that steams out of them when baking), and because of the cider, I eliminated the sugar.
- Measure the flours, salt and yeast into a large bowl and wisk to combine.
- Add the water, apple cider, apples and pecans and mix with either your hand, the handle of a wooden spoon, or a dough whisk so that all of the flour is incorporated and there are not dry bits.
- Cover with plastic wrap, and let rest on the countertop overnight.
- Next day, empty the dough onto a lightly floured countertop.
- Pat top and sides with flour.
- Gently flatten out then scatter the pecan/apple mixture on top.
- Roll up from top to bottom, (see video below), and tuck under ends to seal. You might have to use your bench scraper to push some flour under the roll as you are lifting it from the countertop.
- Place in a clay baking container, (if using a Romertompf, follow instructions for soaking*) or any other heavy pot that has a lid that is lined with parchment paper.
- Let rest 1 – 2 hours, until doubled in size.
- Score down the middle (I didn’t do that, but I think it’ll look a lot better scored).
- Put in a cold oven, and turn oven to 425°.
- Bake for 40 to 45 minutes, then remove the lid and bake for another 5-10 minutes, until it’s a deep golden brown in color, and temperature registers about 205°F.
- Remove from container, then cool in turned-off oven with door open so bread doesn’t absorb moisture in the air. This helps to keep the crust crisp.
*In case you lost your instructions. http://fantes.net/manuals/romertopf-use-and-care.pdf