Cider Bread Recipe
Category: Yeast Breads
Servings: 1 loaf
Ingredients
| Ingredient | Quantity |
|---|---|
| Cider (preferably dry) | 750 ml |
| Whole wheat flour | 600 g |
| Manitoba flour | 400 g |
| Active dry yeast | 7 g |
| Fine salt | 20 g |
| Malt (optional) | 1 teaspoon |
Instructions
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Prepare the Flour Mix: Begin by sifting the whole wheat flour and Manitoba flour into a large mixing bowl. Make sure to sift thoroughly to ensure the flour is aerated and free of lumps.
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Add Dry Ingredients: Add the active dry yeast and fine salt to the sifted flour mixture. If you choose to use malt, add it now. Mix all the dry ingredients together, ensuring they are evenly distributed.
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Incorporate the Cider: Slowly pour the cider into the dry ingredients, a little at a time, while mixing with your hands. The cider should be added gradually to help the flour absorb it evenly, forming a dough as you mix.
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Knead the Dough: Transfer the dough onto a clean, floured surface. Begin kneading the dough, pressing and folding it over itself until it becomes smooth, elastic, and no longer sticky. This process should take about 10 minutes. If the dough feels too sticky, dust it lightly with some flour, but be careful not to add too much.
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Let the Dough Rise: Once the dough is smooth and elastic, form it into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or, if you don’t have plastic wrap, a clean kitchen towel. Allow the dough to rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
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Shape the Dough: Once the dough has risen, gently deflate it by pressing down on it with your hands. Transfer the dough to an oiled work surface to prevent it from sticking. Shape the dough into a rectangular form. Fold the long sides in towards the center, then fold the shorter sides to form a neat rectangular shape. Next, shape it into a round loaf, ensuring the seams are tucked underneath.
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Second Rise: Place the shaped dough into a banneton (a round proofing basket) or a well-floured bowl. Cover it with plastic wrap or a clean towel and allow it to rest for another 30 minutes to an hour.
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Prepare the Oven: Preheat your oven to 250°C (480°F), ensuring it is fully heated before baking. Place a heat-safe dish filled with water on the bottom rack of the oven to create a humid environment, which will help the bread develop a crispy crust. Use a ceramic or oven-safe glass bowl for this.
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Score the Dough: Once the dough has rested, gently transfer it to a baking sheet lined with parchment paper or directly onto a baking stone. Using a sharp knife or bread lame, make a cross-shaped slash on top of the dough. This will help the bread expand during baking and create a visually appealing pattern.
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Bake the Bread: Place the bread in the preheated oven. Bake at 250°C (480°F) for 40 minutes. During this time, the bread will begin to form a golden-brown crust. After 40 minutes, remove the bowl of water from the oven and lower the temperature to 200°C (390°F). Continue baking for an additional 20 minutes.
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Flip and Finish Baking: Once the second 20-minute baking period has passed, carefully flip the loaf upside down on the baking sheet. This will ensure an evenly baked loaf with a perfectly crisp bottom. Bake for an additional 20 minutes.
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Cool: Once the bread has finished baking, turn off the oven and leave the door slightly ajar. Allow the bread to cool in the oven for 10-15 minutes to set the crust and improve texture. Afterward, remove the bread and let it cool completely on a wire rack before slicing.
Pro Tip
For a soft and slightly chewy crumb, make sure to use high-quality cider. If you like a bit of sweetness, opt for a sweeter cider variety. The combination of malt and cider creates a unique, flavorful bread that pairs beautifully with cheese, butter, or your favorite spreads.
Enjoy your freshly baked cider bread, perfect for any occasion!
