2 tb Applesauce
1 pk Active dry yeast
4 c All-purpose flour
1/4 c Buckwheat flour
1/4 c Whole wheat flour
1/4 c Semolina flour
1/4 c White corn flour
1/4 c Rye flour
1 ts Ground cinnamon
1/4 ts Freshly ground nutmeg
1/4 ts Ground cardamom
2 ts Salt
2 c Hard cider
Put the applesauce in a small saucepan and warm briefly over low heat.
Sprinkle the yeast over the applesauce and set aside until it begins
to foam, about 5 minutes.
In a large bowl mix the flours, spices and salt. Make a well in the
center and spoon the yeast mixture into the well. Using fingertips
gradually work the flour into the yeast mixture while adding the hard
cider. When the dough comes together in a ball, turn it out onto a
floured board and knead it until smooth and elastic, about 10
minutes. Shape the dough into a ball. Place it in an oiled bowl,
cover and let it rise until doubled in bulk, about 1 1/2 hours.
Butter two 4 cup loaf pans. Punch down the dough and divide it in
half. Shape each half into an oval loaf and transfer the loaves to
prepared pans. Cover, and let rise again until the dough fills the
pans, 1 1/2 to 2 hours. Alternately chill the dough for at least 8
hours or up to 3 days.
Preheat oven to 375 degrees F. Place a roasting pan on the oven floor
and fill it half full with hot water.
Bake the loaves in the preheated oven until they are brown and sound
hollow when rapped, 50 to 60 minutes. Remove the loaves from the pans
and bake them for an additional 5 minutes. Cool completely on a rack
before slicing.
Yields
1 servings