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Apple and Chia Seed Sourdough Bread

Apple and Chia Seed Sourdough Bread
This rustic loaf balances sweet-tart apples with nutty chia seeds in a tangy sourdough crumb. Ideal toasted with coffee or paired with vanilla ice cream for dessert. Yields one 9-inch loaf serving 8 to 10.
Ingredients
  • 4 1/2 cups (540 g) all-purpose flour
  • 2 1/2 cups (590 ml) lukewarm water
  • 5/8 cup (150 g) active whole wheat sourdough starter
  • 2 1/4 teaspoons (7 g) active dry yeast
  • 1 3/4 teaspoons (10 g) fine sea salt
  • 1/4 cup (85 g) honey
  • 1/2 cup (60 g) chia seeds
  • 1 medium Granny Smith apple (150 g) peeled cored and grated
Instructions

1. Combine lukewarm water sourdough starter honey and active dry yeast in a large bowl

2. Stir until honey dissolves and yeast disperses

3. Add all-purpose flour mixing until shaggy dough forms

4. Mix in salt and chia seeds until incorporated

5. Knead on floured surface 10 minutes until smooth and elastic

6. Place dough in greased bowl cover with damp cloth and rise in warm spot 1 to 1 1/2 hours until doubled

7. Gently fold grated apple into dough until evenly distributed

8. Shape into round or oblong loaf

9. Place on parchment-lined baking sheet cover with clean towel and rise 30 to 45 minutes until puffed

10. Preheat oven to 375°F (190°C) during last 15 minutes of rising

11. Bake 40 to 45 minutes until deep golden brown and hollow when tapped

12. Cool on wire rack at least 1 hour before slicing

Tools
  • Stand mixer
  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon
  • Pastry scraper
  • Greased bowl
  • Damp cloth
  • Oven
  • Baking sheet
  • Parchment paper
  • Clean towel
  • Wire rack

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