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Make Cider Bread
Why make bread with cider? It’s a heavenly mix of seeds, oats and cider. Seek out a craft cider from your locality made with 100% fresh pressed juice for maximum enjoyment.
Cotswold Cider Company’s Blow Horn has subtle spicy chai flavours. The name reminds me of heavily decorated trucks you see in India. Driving in that country is scary to say the least. The trucks have signs on the back saying “Blow Horn” eg Get out of my way and you definitely should head the horn.
It’s a cider very comfortable with itself and full flavoured.
Blow Horn Cider Bread
On tasting the cider, I thought that Blow Horn cider would make wonderful bread. I soaked oats and seeds in the cider and added the mix to flour, yeast and salt. The result is a beautifully light texture loaf of bread, with just a hint of the cider and spice flavours. Of course, it would go perfectly with a glass of cider and local cheese. Why not try some?
You can of course use other craft cider. Time to experiment! You’ll need baking trays, either a baking stone, a cast iron pan and a water sprayer (from DIY store if you’re using the stone). Adding steam will give you a crustier crust.
Makes 2 large loaves. Time to make: Approximately 2.5 hours.
Cotswold Cider Bread
Equipment
- Water sprayer
- Cast iron casserole dish Optional
- Baking stone Optional
- Banetton or bowl and tea towel
- Baking parchment
Ingredients
- 500 grams strong white bread flour eg Shipton Mill, Wessex Mill
- 455 millilitres craft cider or beer at room temperature
- 150 grams porridge oats I like to use Mornflakes
- 50 grams your choice of mixed seeds eg sunflower, pumpkin, linseed, chia, sesame*
- 7 grams instant yeast or 10 grams fresh yeast
- 8 grams salt
Instructions
- Place the oats and seeds in a bowl and add 350 ml of cider.
- Leave to soak for about 15 minutes
- Rub the fresh yeast or the dried yeast into the flour to mix through. Add the salt.
- Add the oat and seed mixture to the flour, yeast and salt mixture. Mix.
- Add a further 105 ml of cider. Mix well. If there is any flour left after a good mix, add more cider.
- Knead for about 10 minutes until smooth and stretchy. Dough should be approximately 24? . Alternatively, knead in a stand mixer until the dough comes away from the sides and the temperature measures ?
- Place in a plastic box or bowl covered with cling film and leave one hour.
- Preheat your oven to 220C (430F) . If you have one, place a baking stone or cast iron pan into your oven.
- After an hour, form into a ball, turn over and pull the dough in to form a tight domed shape. Cut into two equal pieces.
- Roll each piece into a tight ball. Turn upside down and fold the bottom into the middle. Roll to make an oblong.
- Prove in a well floured banetton or bowl lined with a well floured tea towel.
- After 45 minutes to 1 hour 15 minutes, the dough will be ready to bake. It should feel slightly soft, with a bounce when you prod the dough.
- Slash the top of each ball of dough with a serrated knife. One long cut will be ideal
- Place a sheet of baking parchment, then a chopping board or similar on top and invert.
- Place into your cast iron pan and replace the lid or on your baking tile.
- Place a tray of water the shelf above the shelf you bake on if you are not using the cast iron pan. If you have a sprayer, spray the oven before you put the bread in
- Bake for 35 minutes. (Take the lid off the cast iron pan after 25 minutes) Take out of the oven and cool on a cooling rack.
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Hi Dave, I have adjusted the liquid to 455 ml which it should be. Well spotted!
Hi Danielle,
I love the sound of this recipe but have a quick question about the hydration level.
When you factor in the additional oats & seeds (200gms total) on top of the 500gms of flour, the 350mls of liquid (cider/beer), doesn’t sound an awful lot. I’m imagining it being very firm & heavy dough, which would make a very dense crumb.
Can you help with any info, please?
Let me know how you get on!
ooh this looks amazing I am so going to try it, thanks so much for sharing x
I think you’ll enjoy it! And yes, the bread was rather tasty.
I’m going to try and get hold of some blow your horn cider, the subtle spicy chai flavours sound brill. I bet the bread was super tasty too!!!
That bread looks really good!
I was surprised to see just how nice the ciders were at Stable. I have never been a fan of cider but I did have my mind changed that evening!