- Renetta apple bread
- STEP 1
- STEP 2
- STEP 3
The taste of wellness
Renetta apples are the queen of baking. Besides maintaining the correct texture when mixed into the dough, they guarantee the healthy action of their antioxidant polyphenols even after baking.
Peel, core and dice the apples approximately 1×1 cm.
Place the diced apples on wax paper, sprinkle with the cinnamon and bake at 150°C for 1 hour, then place aside and let cool down. Melt the yeast in 100 g of water. Sift the flour into a bowl, make a fountain, pour in the centre the malt and the yeast, and knead.
Add the oil and the water to obtain a soft and elastic dough. Add the salt only at the end of the kneading. Wrap the dough in a cloth and let it rise until it doubles its volume. Now you can add the diced apples, after having kneaded the dough for a few more minutes. Let rise for another 40 minutes (the dough must rise to the edges of the bread mould). Bake at 180°C for 40 minutes. Serve with cold cuts.
|500 g||All-purpose flour|
|8 g||of barley malt|
|30 g||olive oil|
|16 g||of salt|
|q.b.||ground cinnamon to taste|