Apple Pecan Rye Sourdough Bread

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.

Servings: 22
Yield: about 2.75 lb. loaf (2 oz. slices)

Nutrition Facts

Per Serving
Calories 128.58
Total Fat 3.94g
Saturated Fat 0.32g
Cholesterol 0mg
Sodium 159.56mg
Potassium 53.38mg
Total Carbohydrates 20.23g
Fiber 3.23g
Sugar 1.13g
Protein 3.36g

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