Before we get to today’s recipe I need to make an announcement regarding Google Friends. Over the past month you may have noticed that the follow badge for Google Friends no longer appears here on Spicie Foodie. Apparently Google is doing away with Google Friends. On March 1, 2012 all non-Blogger websites will be the first to be affected by the removal of Google Friends. The rumor is that Google Friends is being removed as a way of encouraging people to use Google+. So please to those of you that follow Spicie Foodie on Google Friends make sure you add me on Google + or that you subscribe to the RSS feed on this page or you can also sign-up with your email by entering your email on the sidebar. Thank you everyone and now on to the recipe.
Wednesday I shared the recipe for my Smoked Chicken, Vegetable and Adzuki Soup. I mentioned eating the soup with a rustic bread, this is is. The bread is made with half Rye flour, half all purpose flour and a tad of apple fiber for a little extra flavor. I didn’t follow a recipe instead just made it up as I went. The most important thing was that the bread be fast and easy so we could enjoy it with the soup.
The picture above is apple fiber powder. Have any of you ever used it?, this is my first time. I found it at one of the local organic markets. I had never seen it or heard of it until a couple of days ago. To be honest I didn’t really understand the Czech package entirely, all I got was apple something or other. Of course I can never resist trying out new ingredients so I had to buy it. When I got home I opened the bag, it was like opening a bag of the freshest and most fragrant apples. It tasted just like apples, well apples in a dried state. Apple fiber powder is the by-product of apple cider. Isn’t it neat that all of the apple is used instead of wasted? Apparently apple fiber is very good for your body. Besides the obvious of providing fiber it cleans your digestive system and creates healthy gut flora. It can be mixed with liquid and ingested or you can also mix it up into your baked goodies. Obviously I choose the more appetizing method of consuming the apple fiber powder.
Rye bread is “THE” bread here, so rye flower is abundant. Czechs make the best rye bread and it has become one of my favorites. Even though perfect rye bread is available almost everywhere here, I have been wanting to learn how to bake it for a long time. Along with the apple fiber powder I picked up a small bag of rye flour to practice on. But upon learning more about the apple fiber powder I choose to experiment with that and put aside the traditional rye bread for another time. This is the result of my first rye bread experiment. I hope you enjoy it, and here is how you can make a loaf for yourself.
(If you would like to publish my recipe on your website please contact me first. I don’t bite :)
Rye Apple Fiber Bread
1.5 cups A.P. flour*
1.5 cups Rye flour*
1 heaping Tbsp. ground apple fiber powder*
large pinch salt
*I used organic products but if you don’t have them available use what you have.
1 cup lukewarm water
20 gm or .6-ounce fresh yeast
1 tsp granulated sugar
1. Place the lukewarm water, sugar and yeast in a large mixing bowl. Use a fork or spoon to break up the yeast. Allow the yeast to breakup and foam. In a separate bowl combine all of the dry ingredients. Once the yeast has foamed begin adding the mixed dry ingredients into the yeast mixture. Work the flour and wet ingredients to form a ball of dough. Work the dough on a floured surface. Knead until the dough is soft and elastic. Lightly grease the bowl and place the kneaded dough into it. Cover and allow to rise for about 1 hour or until it has doubled in size.
2. After the dough has risen, gently remove from the bowl onto a floured surface. Prepare a baking sheet. Gently shape the risen dough into the desired shaped and place on baking sheet. Cover with a clean cloth and allow to rise another 30 minutes. After 20 minutes turn the oven on to 200c or 392 f. Once the 30 minutes have passed place the bread into the center of oven and bake for 35-40 minutes. Allowed to cool 20 minutes before eating.
The bread was crispy on the outside and thick and soft inside. The slight apple undertones are a great addition to the typical rye taste. As you can see from the photos it tasted great with butter. It was also dense, but in a good way. Due to the winter and old stone building I live in, my kitchen is cool. Therefore the rise wasn’t exactly what I wanted so you may have better luck with your rise. Once warmer weather rolls around I will be trying this recipe out again. Either way this rustic bread will go perfectly with the Smoked Chicken, Vegetable and Adzuki Soup as well as any other warming soup you may be enjoying.
Have a great weekend everyone. See you on Sunday for Sunday Snapshots and next week we’ll have the YBR announcement.
In case your local shop doesn’t have the apple fiber powder take a look at these.