Orchard Loaf
- 0sPrep Time
- 35m Cook Time
- 35m Ready In
A hearty loaf made with wholemeal and rye flours, seeds, and freshly pressed apple juice for subtle flavor. Best baked in autumn.
Ingredients
- 1/3 lbs wholemeal bread flour
- 2/11 oz fresh yeast
- 5/14 lbs water
- 5/14 oz fresh yeast
- 5/12 lbs warm water
- 2/3 lbs white bread flour
- 1 10/13 oz freshly pressed apple juice
- 1 10/13 oz wholemeal bread flour
- 1 10/13 oz wholemeal rye flour
- 8/15 oz sunflower seeds
- 5/14 oz linseeds
- 2/7 oz fine salt
- butter for greasing
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 119 mg
- Iron: 24.7 mg
- Magnesium: 244 mg
- Phosphorus: 810 mg
- Potassium: 1043 mg
- Zinc: 7.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/3 lbs wholemeal bread flour
- 2/11 oz fresh yeast
- 5/14 lbs water
- 5/14 oz fresh yeast
- 5/12 lbs warm water
- 2/3 lbs white bread flour
- 1 10/13 oz freshly pressed apple juice
- 1 10/13 oz wholemeal bread flour
- 1 10/13 oz wholemeal rye flour
- 8/15 oz sunflower seeds
- 5/14 oz linseeds
- 2/7 oz fine salt
Prepare
- butter, for greasing
Let's Cook
-
Step 1.
Mix the pre-ferment ingredients (150g wholemeal bread flour, 5g fresh yeast, and 160g water) together in a large bowl. Cover and leave at room temperature overnight (about 8–12 hours).
-
Step 2.
The next day, crumble 10g fresh yeast into 190g warm water and stir until dissolved. Add this yeast mixture to the pre-ferment and stir. Then add the remaining dough ingredients except the salt: 300g white bread flour, 50g apple juice, 50g wholemeal bread flour, 50g dark rye flour, 15g sunflower seeds, and 10g linseeds. Mix thoroughly until combined. Cover and let rest at room temperature for 10–15 minutes.
-
Step 3.
Add 8g salt to the dough and knead until fully incorporated and the dough is smooth, about 5–8 minutes. Cover the bowl and place in the refrigerator to prove for at least 4 hours. About 2 hours before you plan to bake, remove the dough from the fridge to let it warm up.
-
Step 4.
After the cold proof, give the dough a single fold: gently stretch and fold one side over the center, then repeat from the other sides. Return the dough to the bowl, cover, and leave at room temperature for 90 minutes.
-
Step 5.
While the dough rests, preheat the oven to 250°C/230°C fan/480°F/gas 9+ (or as high as it will go). Grease a 1kg/2lb loaf tin with butter or oil. After the 90-minute rest, shape the dough into a loaf and place it in the prepared tin. Cover and let rise at room temperature for about 30 minutes.
-
Step 6.
Slash the top of the loaf with a sharp knife or lame. Place the tin in the oven and immediately reduce the temperature to 220°C/200°C fan/425°F/gas 7. Bake for 10 minutes, then check the loaf. If it is browning too quickly (due to the sugar in the apple juice), reduce the temperature by a further 10–20°C/20–35°F. Continue baking for another 25 minutes total. Remove from the oven and let cool in the tin for a few minutes before turning out onto a wire rack to cool completely.