Bramley Apple Bread Recipe

June 3, 2014

This bread was a real hit at the Warwickshire's Show and Tell Heritage and Culture Event in Warwick a few weeks ago.  So here it is, the recipe!


500 g Stoneground unbleached white bread flour

10 g  Fresh bakers yeast - disolved in a little water

300 g of boiled bramley apples with the sugary water.

1 tspn Salt

extra tepid water if neccessary


Mix the flour and salt together. Pour in your fresh yeast and soft boiled apple. Add water if neccessary and hand knead or mix on low for 4 minutes until your dough is stretchy. Place in a lightly oiled bowl and leave to prove overnight in the fridge. The next morning pre heat the oven to 220 degrees and place a baking tray inside the oven to warn up.  Knock the air out of the dough and shape your dough into a ball onto a proving cloche, leave to prove once more for about 1 hour. Once doubled in size, get your baking tray out of the oven and dust with a little flour. Place your dough on the hot tray, being careful not to release any air. Coat in egg wash and place your stencil in the centre of the ball, lightly sieve flour over the stencil to create an attractive pattern. Place the bread in the hot oven and bake for 30 mins. Once baked leave to cool on a wire rack.


This bread is delicious with a little butter and a mature cheese....Enjoy x

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