Food & Drinks
Apples and seeds bread, Sweden by Anna (My Sweet Mouette)
Vivamost shares another recipe of blogger Anna. Today it is a bread with apples and seeds.
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This bread is all good: based on whole wheat flour, flaxseeds and apples, it is filled with fiber while remaining soft and crisp thanks to hazelnuts. If it does not look at all like the Swedish rolls of supermarkets, it is nonetheless very easy to do, keeps several days wrapped in a baking paper, and makes the happiness of young and old!
Apple and seed bread – copyright Anna Decosterd My Sweet Mouette
A Swedish bread in the current version
Like all Nordic cuisine, Swedish dishes seem at the same time familiar and little known. There are the balls of the famous blue and yellow giant, of which I keep a very bad memory … (dumplings, I did not keep them long). There are also polar berries and other roots that do not grow at home … So I was looking for REAL Swedish recipes, feasible and adapted to our tastes. Here is the first, a soft bread thanks to apples, and all in strength thanks to the whole wheat flour and seeds. Thanks to the Greek yogurt added to the dough, it is soft and a bit moist. It does not feel like chewing something “good for our health”…
Apple and seed bread – copyright Anna Decosterd My Sweet Mouette
Apples and seeds bread
Ingredients for a big bread:
75 g oatmeal
300g whole wheat flour
1 pack of baking soda
65g flax seeds
65 g coarsely chopped hazelnuts
1cc salt
350g yoghurt with breccia
1 beaten egg
4 tablespoons of liquid honey (the acacia is perfect, and IG low and more)
1 big apple or two smaller ones
2 branches of fresh thyme
3 tbsp of mixed seeds (squash, sunflower, sesame) depending on what you have on hand.
Preparation
1. Preheat the oven to 170 °. Line parchment paper in a 30 cm cake mold. First mix the dry ingredients: oatmeal, flour, baking soda, salt, flax seeds and chopped hazelnuts.
2. Add to the previous preparation the moist elements: yoghurt, egg, apples and thyme. Mix well with a wooden spoon.
3. Pour the mixture into the mold and sprinkle with the seed mixture. Bake for about 1h 20 minutes. Check the cooking with a pick or a small knife: it must come out dry. If your bread browns too quickly on top, cover with foil and continue cooking.
4. Let cool before cutting (otherwise it crumbles), and serve!
Apple and seed bread – copyright Anna Decosterd My Sweet Mouette
If you missed Anna’s last recipe you can find it here.
