Apple Nut Bread Recipe

In small saucepan, bring apple rings and cider to boil. Remove from heat; let cool.

In large bowl, sprinkle yeast over 1/3 cup/75 mL lukewarm water; let sit until yeast is frothy, about 10 minutes.

In separate bowl, whisk together 2 cups/500 mL of the all-purpose flour, spelt flour, salt, nutmeg, cinnamon, cloves and ginger.

Reserving soaking liquid, drain apples, pressing to extract excess liquid. Measure liquid; if necessary, add enough cider to make 2/3 cup/150 mL. Stir into yeast mixture. Stir in flour mixture until just combined.

Sprinkle remaining 2 tbsp/30 mL of the all-purpose flour over apples and toss to coat; add to flour mixture and mix to make shaggy dough, adding flour if necessary. Transfer to lightly floured surface; knead until smooth and elastic, adding more flour if dough is too sticky. Knead in hazelnuts; form into ball. Place in greased bowl, turning to grease dough; cover and let rise in warm place until about double in volume, about 90 minutes.

Lightly knead dough to deflate. Press into oval about 10 inches/25 cm wide. With 1 long edge toward you, fold bottom third up, then fold top third down; form into 12-inch/30 cm long loaf, pinching seam together. Place, seam side down, on parchment paper–lined baking sheet. Cover with tea towel; let rise in warm place until about one-and-one-half original volume, about 40 minutes.

Sprinkling inside of oven with water at beginning of baking and after 3 minutes, bake in centre of 425F/220C convection oven or 450F/230C conventional oven for 15 minutes; reduce heat to 325F/160C or 350F/180C, respectively, and bake until browned and loaf sounds hollow when bottom is tapped, 15 to 25 minutes more.

Remove loaf from pan and transfer to rack; let cool completely before slicing.

Makes about 24 slices.