Apple Cider Rye Potato Bread

30 Dec

I’ve made bread with cider before and always like the sweet flavor it imparts.  I decided to add some roasted white sweet potato to this one and it really helped create a super moist crumb.  I was actually pleasantly surprised at how moist this crumb turned out.  The flavor was fantastic and this bread is the perfect sandwich bread for some pastrami or any deli meat.

Please note, white sweet potato is not as sweet as the orange type and the water content is less so if you use them instead, you need to adjust your hydration accordingly.

HAPPY NEW YEAR from Max and Lexi!

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the cider for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, sweet potatoes, olive oil and salt and mix on low for 5 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 525 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.


4 Responses to “Apple Cider Rye Potato Bread”

  1. narf7 December 30, 2018 at 10:11 pm #

    Happy new year from Tasmania Australia where it is HOT HOT HOT outside (my bare feet were burning on our wooden deck!), the big black red eyed cicada’s are clicking en mass in a most deafening way out in the eucalyptus trees and even though its hot outside and no-one feels like cooking (that’s why we Aussies LOVE bbq’s so much 😉 ) I can seriously appreciate an amazing loaf of awesome bread like this. Wonderful flavour combo. 🙂

  2. Karin Anderson January 1, 2019 at 4:32 pm #

    That looks really good. Did you use alcoholic cider or apple juice? I’ve never seen white sweet potatoes here in Maine. Happy New Year!

    • mookielovesbread April 26, 2019 at 5:13 pm #

      Hi Karen. Sorry this took so long to get back to you. I never saw the comment until now for some reason :(. I used hard cider in this one, but apple juice would work as well.

      • Karin Anderson April 30, 2019 at 5:49 pm #

        Happens to me, too, Brian. I admire your creativity in always coming up with new bread ideas.

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