Semi-strong or all-purpose bread flour (Lys d'Or brand recommended)
Whole wheat flour
Light brown sugar
1 apple worth (I used Saladburnett's Recipe ID: 700328)
Add the semi-strong or all purpose flour and the whole wheat flour to a bowl. Mix together and set aside. Then add the brown sugar, salt, and dry yeast. Add all the lukewarm water (about 37 ℃) at once.
Use a spatula to mix . Once the dough has come together in one mass, add the walnuts. Knead with the spatula for 3 minutes. Cover with plastic wrap, and leave the dough for its 1st rising.
Once the dough has doubled in size, take it out onto a work surface, deflate, and rest for 20 minutes. In the meantime, flour the banneton (bread rising mold) evenly using a tea strainer.
When the dough has rested, flatten it out into a circle, and top with 2/3rds of the apple compote.
Fold in half.
Place the remaining apple compote on top, then fold in half again to form a round ball.
Gently place the dough in the banneton with the seam side facing up. Cover with plastic wrap and allow to rise again (2nd rising) for about 50 minutes.
Preheat the oven to 250℃. Invert the dough gently onto a kitchen parchment paper lined baking tray, and slash the top in any pattern you like. Lower the oven temperature to 210℃ and bake for 24 - 25 minutes.
This apple compote by Saladburnet (Recipe ID: 700328) is really simple. I recommend it.
This is how the bread looks when it's sliced. It's packed with apples.
Story Behind this Recipe
When making the apple compote using Saladburnet's recipe, I thought it would go great with bread! So I tried making this.
＊ Since the dough is kneaded with a spatula, it's easy to make. ＊ Use a lot of flour to coat the banetton. ＊ I use a steam oven. If you don't have a steam oven, mist the dough with water 5 or 6 times right before baking for a crispy finish.