Apple Wheat Bread Recipes

WHOLE WHEAT APPLE-NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease the bottom and 1 inch up the side of a 1-1/2-quart casserole; set aside.
• In a large bowl, stir together whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, and baking soda.
• Make a well in center of flour mixture; set aside.
• In a medium bowl, combine eggs, applesauce, yogurt, brown sugar, and oil.
• Add egg mixture all at once to flour mixture.
• Stir just until moistened (batter should be lumpy).
• Fold in nuts and raisins and spoon batter into the prepared casserole. Sprinkle with wheat germ.
• Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
• Cover loosely with foil during the last 15 minutes to prevent overbrowning.
• Cool in casserole on a wire rack for 10 minutes.
• Remove bread from casserole.
• Cool completely on wire rack.
• If desired, wrap and store overnight before slicing (bread will be slightly moister the second day).
• Makes 12 servings.

APPLE WHEAT BREAD

Steps:

• In a large mixing bowl, combine the water, sugar and yeast. Stir to dissolve the yeast, then add the bran. Blend well and set aside to soften.
• In a wide saucepan, combine the milk, butter and salt. Place over medium heat and stir until butter is melted. Remove from the heat and allow to cool.
• When milk is barely warm to the touch, stir in softened bran. Add the whole wheat flour, apples and raisins. Stir to combine. Blend in enough bread flour to form a stiff dough.
• Turn out onto a floured surface and knead, working in as much of the remaining flour as is necessary to create a cohesive dough. Continue kneading until dough is soft but no longer sticks to the work surface.
• Transfer to a greased bowl and cover with plastic wrap.Secure with an elastic band and set aside to rise until double in bulk.
• Generously grease a 9x5 inch loaf pan. Punch dough down, then turn out onto a floured surface. Shape it into a loaf and place in prepared pan. Cover loosely with plastic wrap and let rise.
• When double in bulk, bake in pre-heated 375* oven for 35 to 45 minutes, or until the loaf sounds hollow when you tap the top. Cool on a rack for 5 minutes, then turn out.