I’ve been baking this one a lot lately – you can see it on 11.10 (plain) and 11.11 (with blue cheese and black sesame spread). Rene’ is a bread eater, so I bake healthy breads to make sure he is not eating empty calories.
Apple Pecan Rye
I created this several years ago in an attempt to recreate a wonderful bread made by Ecco il Pane in Vancouver. It’s not the same, but it turned out quite good on its own.
1 cup sourdough starter
1 cup water
2 1/2 cups white whole wheat flour
3/4 cup rye flour
1 ½ teaspoons salt
1 1/2 teaspoons active dry yeast
1 ½ cups apple, peeled, cored, chopped
1 cup pecans, toasted, chopped
1. Add ingredients except apples and pecans to bread machine. After a few minutes of mixing, add apples and pecans.
2. After bread machine is done, place in loaf pan and let rise 20 minutes. Bake at 375°F for 25 minutes. Can be baked in the cloche, but it spreads and flattens quite a bit.
Yield: about 2.75 lb. loaf (2 oz. slices)
Total Fat 3.94g
Saturated Fat 0.32g
Total Carbohydrates 20.23g