This soft sourdough bread is 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.
All purpose Flour - 1¼cups
Wholewheat flour - 1cup (or use 2¼cups of all purpose flour)
Potato Flour - ¼cup (or use ½cup instant mashed potato flakes)
Rolled Oats - ⅓cup
Instant Yeast - 2tsp
Sourdough Starter - ⅔cup Lukewarm Water - ⅔~¾cup
Olive oil or vegetable oil - 1tbsp
Sugar - 1~4tbsp, adjust per taste (I added 2tbsp)
Salt - 1¼tsp
Granny Smith Apple - 1cup (1 small, chopped)
Raisins - 1cup
Method:
- 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.
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