Roasted Apple Bread! With a crunchy exterior and a soft, chewy interior dotted with roasted cinnamon-sugar apples, this bread is hard not to devour in one sitting. Perfect for adding to any fall menu!
Preheat the oven to 425 degrees. Roast Apples: Place chopped apples on a foil-lined baking pan sprayed with non-stick spray. Sprinkle with cinnamon & sugar and bake 10-12 minutes or until tender. Set aside.
In a large bowl or the bowl of a stand mixer, combine flours and salt.
In a small bowl, stir yeast and honey into warm water, and allow to sit for 5 minutes or until it starts to foam.
Pour liquid into the dry mixture, and mix until the flour has all been absorbed and a sticky dough is formed. Cover the bowl with a sheet of plastic wrap and place it in a warm, dark place to rise for about 8 hours or overnight.
When the dough has risen, turn it out onto a floured surface and work in the roasted apples and nuts, if using by folding and kneading into the dough.
Grease a large stoneware baker, crock or Dutch oven. Shape the dough into a ball and place smooth side up in the oiled dish. Cover, and let it rise for another 2 hours.
When the bread is done rising, you may bake it directly in the vessel you've chosen, covered with a lid, or you can place it on a floured baking stone or pan and bake it "freeform." If you chose the later, brush it with some water before putting it in the oven.
Place it in a cold oven and then set the temperature to 425. Bake for 45-55 minutes or until the outside is brown and crisp and the bread sounds hollow when you tap it.
If you used a lid for the baking vessel, remove it for the last 5-15 minutes of baking so the crust can brown.
Remove from oven and allow to cool before slicing with a serrated knife.