Apple, Raisin and Walnut Bread
My rustic bread studded with raisins and walnuts is great for breakfast with a cup of coffee or can even be eaten as a sweet snack. It’s divine with melted butter or spread with apple butter or jam. —Geneva Garrison, Jacksonville, FL
Total TimePrep: 10 min. + rising Bake: 40 min. + cooling
Makes2 loaves (12 slices each)
- 1 cup whole wheat flour
- 1/2 cup rye flour
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon salt
- 3-1/2 to 4 cups bread flour
- 1-1/2 cups unsweetened apple juice
- 3/4 cup plain yogurt
- 1/4 cup butter, cubed
- 1 large egg, room temperature
- 2 cups dried apples, chopped
- 1 cup raisins
- 1 cup chopped walnuts
- 1 large egg, lightly beaten, optional
- In a large bowl, mix whole wheat flour, rye flour, yeast, salt and 2 cups bread flour. In a small saucepan, heat apple juice, yogurt and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead in dried apples, raisins and walnuts until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 350°. Using a sharp knife, make 3 shallow slashes on top of each loaf. If desired, brush loaves with egg. Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.
Nutrition Facts1 slice: 198 calories, 6g fat (2g saturated fat), 14mg cholesterol, 325mg sodium, 32g carbohydrate (10g sugars, 3g fiber), 5g protein.
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