Sweet Sourdough Rye Focaccia with Apples


This was my first bake since giving birth last week so I wanted to keep it fairly simple and also start working through my enormous rye berry stash. This was a recipe by Artisan Bryan for KAF using 40% rye and 60% KABF. I followed the recipe, but used home-milled rye instead of medium rye and substituted apples and cinnamon for the peaches used in the recipe. I would recommend this recipe. It’s not too sweet and I think it would also make a great turkey or chicken salad sandwich bread. 

You really have to oil the pan for the bread not to stick, but this resulted in the bottom of the bread catching a bit more than I would like. Luckily it looks more burnt than it tastes. 



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