Luke's Recipes
Bread Breakfast

Cider Bread

Author
Luke Beukelman
Time
  • Active: 15m0s
  • Inactive: 2h30m0s
  • Total: 2h45m0s

I made this recipe on an impulse after wondering how bread would taste if I used hard cider in place of water. I find it to be a good, heartier loaf, thanks largely in part to the einkorn wheat flour. It has a slight cider flavor, but is not overwhelmingly so, and it is definitely not a sweet bread.

Recipe

Autolyse Mix

Ingredients

  • 250g Hard white spring wheat flour, whole grain
  • 250g Einkorn wheat flour, whole grain
  • 360g Hard Cider

    Note: 1 can of cider, I use Tablott's Scrappy Apple.

  • Active: 5m0s
  • Inactive: 30m0s
  • Total: 35m0s

Instructions

  1. Mix flour and cider with hand until combined.
  2. Let sit for 30 minutes.

Honey Wheat Bread

Ingredients

  • All Autolyse mix
  • 2T Active dry yeast

    Note: In most recipes I mix this with water to active. I just throw it in the dough in this one.

  • 8g Kosher salt
  • 2T Sorghum Syrup

    Note: You could probably use honey or molasses instead. I use Muddy Pond Sorghum.

  • Active: 10m0s
  • Inactive: 2h0m0s
  • Total: 2h10m0s

Instructions

  1. Add everything to the autolyse mix.
  2. Knead the mix. The Einkorn doesn't have much gluten, so there won't be much gluten development. I just knead for roughly 5 minutes.
  3. Pour the combined oil, honey, salt, and yeast sponge into the autolyse.
  4. Let the dough rise covered for roughly an hour.
  5. Gently punch the dough ball down, place into a loaf pan, and let rise for another ~30 minutes. I like to use my Lodge cast iron loaf pan for this recipe, I think it gives a better crust for a more hearty bread than my sandwhich loafs.
  6. In the meantime, start preheating the oven to 350 degrees F.
  7. Place the pan in the oven, bake for 30-45 minutes, or until percieved as baked. It takes longer in a cold cast iron than it would in an aluminum loaf pan.