homemade whole wheat apple bread

MUFFINS, YOU MAY HAVE MET YOUR MATCH. My mother-in-law sent us home from a recent Florida visit with a bread making machine, and boy have we been baking. I know it’s very 1996 to say it but, I love making bread in this thing! All you do is dump in ingredients, then wait. Um, I can do that! (And my favorite is watching Phoebe climb up on the counter to peek into the tiny window of the thing, “watching” it all happen.) We’ve experimented a lot and come up with a favorite: whole wheat apple bread. Toasted with butter? Heavenly.

Like most freshly baked things, the bread is very best on the first day. You could easily make sandwiches with it. So I might make a smaller loaf next time, expecting to zip through it–OR freeze the leftovers for late in the week instead.

Our recipe is an update of one that came from Paul’s mom who copied out of a book by bread-machine guru, Donna German. As I’ve scoured the internet for go-to bread recipes, I’ve discovered that it all seems to depend on your individual bread maker, but this is what I do now, and we love it every time.

HOMEMADE WHOLE WHEAT APPLE BREAD

My machine is the kind where you add water or liquids first, then dry ingredients then yeast. Some work in the reverse order, but I’m positive that you should never, ever mix your yeast with the liquid unless your recipe specifies to do so.

This makes a medium loaf, or 1.5 size loaf.

ingredients

  • 1 cup apple juice or apple cider, preferably organic
  • 1/4 cup organic applesauce, unsweetened
  • 1/4 cup honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 1/2 cups whole wheat flour
  • 1/2 cups whole oats (not quick cooking)
  • 1 packet active yeast

instructions

Pour everything into the bread machine and bake on either “whole wheat” or “light” setting. Mine takes 3 hours and makes the whole house smell amazing.

This post is part of Wow Me Wednesday, Whole Food Wednesday, Your Whims Wednesday and What I Whipped Up Wednesday.

 

Comments

  1. Stephanie says

    This looks delicious! I think I’ll make it this week. Any ideas at to what temp in the oven I can bake this at? I don’t have a bread maker.

    • charityc says

      Hi Stephanie! Thanks for coming to Foodlets. I asked my mother in law, who never bakes her bread in the machine. Here’s her input:

      I don’t bake the bread in the machine, only use it through the dough cycle then shape and rise again. That way I can make 2 smaller loaves. Since my pans are glass, I set the oven at 325 and check it at 20-25 minutes. I use a wonderful temperature probe and take the bread out when it gets to 190. This way is more work than using the machine but easier to have 2 loaves, no holes and nicer sized slices.

      So, I think you could put everything together, kneed it yourself and allow to rise. Then use her instructions for baking in the oven. Hope it works, and let us know!

  2. Stephanie Theodoropoulos says

    I was excited about your apple bread…but we (read husband) are sticklers for the traditional loaves, so I went for apple muffins instead. My kidlet loved it! I used apple sauce and apple syrup as my sweeteners (we have a great local spot that makes both), went whole wheat with yogurt as my fat. They were a perfect snack! Thanks for the idea.

  3. Carrie Faith says

    We made muffins too, “apple cupcakes” as my daughter calls them. Added olive oil and one egg and doubled the apple sauce, topped with a low-sugar peanut butter buttercream and raisins for “sprinkles” – nom nom!!!!!

    • charityc says

      Wow, those do sound delicious!! Thanks for the idea. Peanut butter buttercream? I’m trying that immediately!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>