I love fall. The crisp air, the smell of cinnamon and apples slow-cooking on the stove, going on afternoon walks and hearing the leaves crunch under my feet. As Amanada Hesser so beautifully pointed out in her book Eat, Memory; Fall brings about fond memories.
This is a great gift-giving bread, but don’t be surprised if you want to keep it for yourself. I did. This 100% whole wheat loaf is surprisingly light and moist. If you have the time and the inclination, there are two steps you should try not to omit: fresh applesauce and toasted walnuts. Non-toasted walnuts have a stronger bite, toasting softens and rounds out the taste.
Applesauce Walnut Bread (makes 2 small loaves, or one large loaf)
INGREDIENTS
2 teaspoons dry instant yeast
1 cup warm water
1 cup applesauce (recipe below)
3 tablespoons oil
1 cup cold buttermilk
4-5 1/2 cups whole wheat bread flour
2 1/2 teaspoons fine grain sea salt
2/3 cup chopped and toasted walnuts
DIRECTIONS
Preheat oven to 375 degrees. Lay walnuts on a baking sheet (you can line it with foil or parchment paper for easy clean-up). Roast walnuts until they start to brown and smell toasted, 5 to 10 minutes (set aside).
Heat the applesauce, then slowly stir in the oil and cold buttermilk. Add heated mixture (no greater than 115 degrees) to the yeast mixture.
Measure 4 1/2 cups of whole wheat bread flour into a large glass or ceramic mixing bowl. Make a well in the center of the flour and pour the liquid ingredients into it. Stir from the center outward to form a smooth batter, if using a mixer, use the paddle attachment.
Add the salt and the remaining flour (switch attachment to dough hook), as needed, into the liquid. Turn the dough out onto a table and knead it for 8 to 10 minutes, or until elastic. Toward the end of kneading time, knead in the walnuts until they are well distributed. Form the dough into a ball and place it back in the mixing bowl.
Cover the dough and place it in a warm, draft free place to rise. It will take between 1 1/2 and 2 hours to rise fully; test it by making a half-inch hole in the dough with your wet fingertip; if the hole fills in slightly, give the dough a bit more time; if the hole remains and the dough sighs, deflate and let rise again which will take about an hour.
Divide the dough in half and shape (or make one large loaf as seen in the picture) it into loaves by rolling each half into a rectangle the length of the loaf pan you are using. Tightly roll the rectangle, placing the seam down in a greased loaf pan, and let the dough rise for 45 to 60 minutes prior to baking.
Bake at 350 degrees for 45 to 60 minutes. Let the bread sit before slicing. I know, it’s hard, but try.
APPLESAUCE (makes 3 pints)
INGREDIENTS
7 medium large Jonagold or Pink Lady (tart), or Braeburn, cored, peeled and cut into bite size pieces
Sonoma North Coast Apple Cider, or water, or half and half
1/2 cup grade B maple syrup
1 teaspoon cinnamon
1 cinnamon stick
1/4 teaspoon fine grain sea salt
DIRECTIONS
Place the apples in a small saucepan and add enough juice or water, or combination of juice and water to almost cover the apples. Add cinnamon stick and cook over medium heat until the apple pieces are tender (remove cinnamon stick).
Sweeten to taste with maple syrup, ground cinnamon and add salt (if needed).
Puree in a blender or food processor if desired, or leave chunky.
Recipe Adapted from Ronit Gourarie, Green Market Baking Book
