Soft sourdough bread studded with sweet raisins and tangy apple pieces. It tastes great toasted with some butter or as a grilled cheese sandwich with apple and arugula. All in all, this is a very versatile bread that tastes good any which way.
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Passive Time | 180 minutes |
| Servings |
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Ingredients
- 1¼ cups All purpose Flour
- 1 cup Wholewheat flour – (or use 2¼cups of all purpose )
- ¼ cup Potato Flour – (or use ½cup instant mashed potato flakes)
- 1/3 cup Oats Rolled
- 2 tsp Yeast Instant
- 2/3 cup Sourdough Starter
- 2/3 ~ ¾ cups Water Lukewarm
- 1 tbsp Olive oil vegetable oil or
- 1 ~ 4 tbsps Sugar – adjust per taste (I added 2tbsp)
- 1¼ tsps Salt
- 1 Granny Smith Apple small
- 1 cup Raisins
Ingredients
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Instructions
- Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead to form a smooth yet sticky dough. Keep your hands well greased if kneading by hand.
- Lightly grease a bowl and transfer the dough. Cover and let rise for about 90 minutes. Dough will be quite puffy, though it may not double in volume.
- Lightly grease a 8½”x4½” loaf pan.
- Gently deflate the risen dough and shape it into a log. Place it in the pan, cover it lightly and allow to rise for 60~90 minutes or until the dough crests at least 1″ over the rim of the pan.
- Towards the end of the rising time, preheat the oven to 350°F.
- Bake the bread for 40~45 minutes. Tent it with a foil after 15~20 minutes if the top is browning too quickly. When the bread is done, it should be golden brown and should register 190°F on an instant read thermometer inserted into the center.
- Remove the bread from the oven and after a couple of minutes turn it over onto a wire rack to cool. Let the bread cool completely before slicing.
Recipe Notes
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