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1
Add the semi-strong or all purpose flour and the whole wheat flour to a bowl.
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2
Mix together and set aside.
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3
Then add the brown sugar, salt, and dry yeast.
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4
Add all the lukewarm water (about 37 C) at once.
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5
Use a spatula to mix .
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6
Once the dough has come together in one mass, add the walnuts.
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7
Knead with the spatula for 3 minutes.
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8
Cover with plastic wrap, and leave the dough for its 1st rising.
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9
Once the dough has doubled in size, take it out onto a work surface, deflate, and rest for 20 minutes.
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10
In the meantime, flour the banneton (bread rising mold) evenly using a tea strainer.
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11
When the dough has rested, flatten it out into a circle, and top with 2/3rds of the apple compote.
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12
Fold in half.
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13
Place the remaining apple compote on top, then fold in half again to form a round ball.
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14
Gently place the dough in the banneton with the seam side facing up.
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15
Cover with plastic wrap and allow to rise again (2nd rising) for about 50 minutes.
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16
Preheat the oven to 250C.
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17
Invert the dough gently onto a kitchen parchment paper lined baking tray, and slash the top in any pattern you like.
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18
Lower the oven temperature to 210C and bake for 24 - 25 minutes.
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19
This apple compote by Saladburnetis really simple.
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20
I recommend it.
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21
This is how the bread looks when it's sliced.
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22
It's packed with apples.
