Apple wheat and spelled sourdough bread. Bread with apple juice and apple. Homemade sourdough bread baked in a cast iron pot

Baking bread at the weekend is a tradition in my house. Then the house smells like freshly baked bread, the aroma of which magically calms everyone down. This time the aroma of the baked bread was a little different, slightly fruity, because the bread contained apple juice and grated apple.

Jabłkowy chleb pszenno orkiszowy na zakwasie. Chleb z sokiem jabłkowym i jabłkiem. Domowy chleb na zakwasie pieczony w żeliwnym garnku

Apple bread is slightly sweet, has a delicate aroma of apples, which does not dominate, thanks to which the bread can be eaten with various toppings. The loaf is springy, moist, with a good even texture. It tastes great with pâté and caramelized onion.

Jabłkowy chleb pszenno orkiszowy na zakwasie. Chleb z sokiem jabłkowym i jabłkiem. Domowy chleb na zakwasie pieczony w żeliwnym garnku



  • 20 g of active sourdough starter
  • 40 g wheat flour type 750
  • 40g water


  • 100 g leaven
  • 350 ​​g wheat flour type 750
  • 150 g wholegrain spelled flour type 2000
  • 300 g of apple juice, naturally cloudy
  • 1 apple, about 80 - 100 g
  • 10 g of honey
  • 10g salt


  1. Mix the ingredients for the leaven, cover and leave for 8 - 10 hours. For me it is usually between 6.00 - 8.00 in the morning.
  2. Before kneading the bread dough, cut the washed apple into quarters and remove the nests. seed. Rub together with the peel on a fine-mesh grater.
  3. When the sourdough is ready, mix it in a bowl with the juice, honey, grated apple and flour, just until the ingredients are combined.
  4. Cover the bowl and leave it at room temperature for 1 hour.
  5. After an hour, add salt and knead/mix the dough thoroughly.
  6. Let it rest for 15 minutes, then start assembling.
  7. During fermentation, fold the dough 3 - 4 times, 30 minutes apart, until it visibly increases in volume and a strong gluten mesh is formed.
  8. Assembling the dough - with a hand moistened with water, we grab the dough on one side, stretch it slightly and fold it inwards. We turn the bowl with the dough and repeat 3 - 4 times on all sides.
  9. Put the dough on a surface sprinkled with flour, form an oblong or round loaf and put it in the proofing basket.
  10. We can decorate the bottom of the basket with a few apple slices smeared with lemon juice before putting the dough in.
  11. Cover the basket and place it in the fridge for proofing for about 10 - 18 hours.
  12. Before baking, heat the cast iron pot in the oven for about 30 minutes at 250°C.
  13. Gently put the loaf on the baking paper, cut it, e.g. with a razor blade.
  14. Put the cut bread together with the paper into the preheated pot and bake the first 20 minutes at 250°C with the lid on.
  15. Then remove the lid, reduce the temperature to 210/230°C (the temperature depends on the oven) and bake for another 20 minutes.
  16. The baked bread is cooled on the grate.

Inspiration - a recipe for spelled bread with apple from the book Just bread. Homemade sourdough bread - step by step - Siegfried Brenneis

also check

Simply BREAD - Siegfried Brenneis - homemade sourdough bread - step by step


Sourdough bread with dates and coriander. Homemade wheat and rye bread from a mold


Wheat sourdough bread made of bread flour and semolina


Wheat sourdough bread with chia seeds



Paula 2023-05-16 11:33:20

Pięknie wygląda. Musi być smaczny!


TajemniceSmaku 2023-05-16 15:27:53

Dziękuję 🙂 Chleb jest bardzo smaczny!


Pola 2023-05-22 09:53:50

Nie robiłam nigdy takiego chleba. W sumie nie piekłam żadnego pieczywa. Z chęcią bym spróbowała


TajemniceSmaku 2023-05-23 11:27:00

Polecam, domowe pieczywo najlepsze!


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