Rustic Wholemeal Apple & Cinnamon Bread
This recipe brings a wholesome flair to artisan baking, combining wholemeal sourdough with sweet apple & aromatic cinnamon. Made with SwissBake® T55 Flour and le’sourdo® Wholemeal Sourdough Powder, it offers robust flavour, artisan tang, natural fermentation, and excellent crumb stability. A versatile bake for breakfast menus, boutique cafés, or seasonal specials.
INGREDIENTS
• le’sourdo® Miel Native – 300 g
• SwissBake® Type 55 Flour – 1200 g
• SwissBake® Enzy X-2D – 15 g
• Salt – 20 g
• Fresh Yeast – 7–8 g
• Water – 700g to 800 g
• Apple Slices / Apple Filling – 200 g
• Ground Cinnamon – 8 g
METHOD
Use a spiral kneader to mix all ingredients until smooth. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24–26°C. Rest the dough for 60 minutes. Divide the dough into 600 g portions. Shape each piece into a rustic loaf and place on a well-floured board. Final proofing at 32°C with 85% relative humidity for approx. 50–60 minutes. Bake in a deck oven at 240°C, falling to 210°C, with steam, for 35–40 minutes.