Best Apple Butter Rye Bread Recipes

EASY HOMEMADE RYE BREAD

Steps:

• In the bowl of an electric stand mixer fitted with a hook attachment, combine the warm water and honey, then sprinkle the yeast on top of the water and let it proof for 5 minutes.
• Add the milk, salt, oil, bread flour, whole wheat flour, rye flour, and caraway seeds to the yeast mixture and knead on medium-low speed until the dough starts to come together. I always start with the lower amount of bread and whole wheat flours listed, then add more as needed.
• Increase the speed to medium-high and knead for 8-10 minutes until the dough is smooth and no longer sticking to the sides of the bowl.
• Place the dough in a large, lightly oiled bowl and cover with a towel. Let the dough rise in a warm place until doubled in size, about 1 1/2 hours.
• When the dough has risen, punch it down and transfer to a clean work surface. Let it rest for 5 minutes, then shape it into a loaf and transfer to a baking sheet lined with parchment paper. Cover with a towel and let rise for another hour until doubled in size again.
• When the dough is close to being doubled in size, preheat the oven to 425 degrees F. Slash the dough with a sharp knife to create gashes on top. Open the oven and throw a few ice cubes on the bottom when you place the bread in to bake. This will create steam that will make for a great crust to the bread. Bake for 30 minutes until crusty and golden brown.

APPLE BUTTER BREAD

Steps:

• In a mixing bowl, combine the apple butter, cinnamon and cloves.
• Whisk in the water, then oil, then brown sugar, then the eggs (not all together). Mix until smooth.
• Sift together (important so you don't get white lumps in your dark bread), flour, baking soda and salt. Then combine with the apple butter mixture and mix until smooth.
• Pour into a greased 9-inch loaf pan or 3 to 4 mini-loaf pans.
• Bake at 350F for 65-70 minutes for the 9-inch pan or 45-50 minutes for the mini-loaves.
• Let stand for 10-15 minutes to cool slightly before removing from the pans and letting cool completely on a wire rack.

APPLE BUTTER RYE BREAD

Steps:

• Put first six ingredients into bread machine pan.
• Toast chopped walnuts in a hot dry iron skillet ~ set aside in a large bowl to cool.
• Measure flours and add to bowl with toasted walnuts.
• Shell cardamom pods and grind the seeds with brown sugar ~ add to bowl of dry ingredients.
• Add dry milk powder and vital wheat gluten to other dry ingredients.
• Spoon dry ingredients into bread machine pan, on top of wet ingredients.
• In one corner of bread machine pan, add salt ~ in an opposite corner, add the bread machine yeast.
• Select DOUGH CYCLE ~ after about 10 minutes of mixing, check dough consistency ~ if too dry, add water one tablespoon at a time ~ if too wet, add flour one tablespoon at a time, until dough is smooth and not ragged.
• Divide dough and shape into two one-pound loaves ~ LET DOUGH RISE UNTIL DOUBLED. ALLOW ENOUGH TIME FOR PROPER RISE ~ If dough doesn't rise enough, the bread will be dense!
• For two one-pound loaves, bake in a preheated 350F oven, in glass pans, for 20 minutes ~ tent with foil and continue baking another 10-15 minutes.
• For one two-pound loaf, bake in a preheated 350F oven, in glass pans, for 20 minutes ~ tent with foil and continue baking another 20-25 minutes.
• NOTE: I have not baked this recipe in a complete bread machine baking cycle.

BAKED PROSCIUTTO AND BRIE WITH APPLE BUTTER

Steps:

• Heat the oven to 450 degrees F. Cut 16 (1/2-inch thick) slices out of the loaf. Butter each side of the slices and put them onto a baking sheet. Spread 1 tablespoon of apple butter onto each slice. Top this with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices, season with salt and pepper, and drizzle with olive oil. Bake until the cheese is melted, about 8 to 10 minutes.

APPLE BUTTER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8x4x2-inch loaf pan.
• Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.
• Beat the butter and sugar with an electric mixer in a separate large bowl until smooth. Add the egg and apple butter; continue beating until smooth. Mix in the flour mixture until just incorporated. Fold in the raisins and walnuts; mixing just enough to evenly combine. Pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

APPLE AND RYE BREAD PUDDING RECIPE - (5/5)

Steps:

• Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof). Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve.