<a href="http://www.flickr.com/photos/baronesstapuzina/2892413136/" title="Starter after 12 hours by BaronessTapuzinaon Flickr">
Simple Bread Starter
1/2teaspoondry yeast or 25g1 teaspoon fresh cake yeast
2tablespoonswarm water
1/2cupwaterat room temperature
1cupall-purpose flour
Whole Wheat Dough
1/2teaspoondry yeast or 25g1 teaspoon fresh cake yeast
1tablespoonwarm water
1teaspoonolive oil
1tablespoonmilk
1recipe Startersee above
1/2cupwhole wheat flour
1teaspooncoarse or kosher salt
1/2-3/4cuprye flour
Bread Dough
1recipe Whole Wheat Doughsee above
6tablespoonsraw sugar
2medium Granny Smith applespeeled, cored, and sliced thin
1/2cupwalnutstoasted and chopped
All purpose flourfor shaping
Whole wheat flourfor rising
Instructions
For the bread starter:
Make the starter one day ahead. In a small bowl, stir the yeast into the 2 tablespoons of warm water and let the mixture stand until creamy, about 10 minutes. Stir in the remaining water and the flour, and stir with a wooden spoon until smooth, 2-3 minutes. Cover tightly with plastic wrap, and let ferment in a cool place, 8-12 hours.
For the dough:
n a medium mixing bowl, stir the yeast into the water and let stand until creamy, about 10 minutes. Then stir in the olive oil, milk, and Starter, stirring to break up the latter.
he texture should be that of house paint. Add the whole wheat flour, stirring to mix, then the salt and the rye flour, adding it 1/4 cup at a time and stirring to mix with a wooden spoon until the ingredients begin to clump together in a large ball.
Turn out onto a floured board and knead, incorporating the remaining flour, until the dough is smooth and elastic. Use a pastry scraper to help lift and clear the dough from the work surface so you don't need to add to much flour. Make sure to work quickly, as whole wheat flour tends to stick more readily than white, and slap the dough against the work surface from time to time - this develops tenacity in the dough. Place the dough in a tall oiled bowl and cover tightly with plastic wrap. Let rise until doubled, 2 to 2-1/2 hours. Then proceed with filling the bread dough.
Prepare the filling. In a skillet (preferably an iron skillet) large enough to hold the apples, heat half of the sugar over medium-high heat until it melts and begins to bubble. Carefully, add the apple slices, spreading them out to cover the base of the pan. Saute until the apple begins to color, but is not cooked through, about 3 minutes. You should do this over medium-high heat because you want the apple to color as quickly as possible without burning the sugar. Adjust the temperature as necessary, and remember the sugar holds its heat well, especially in an iron pan. Sprinkle the uncooked sides with the remaining sugar and turn them over. Once they are well browned on the other side, 5 to 7 minutes, remove to a plate or bowl to let cool.
After the first rising, punch the dough down and turn it out onto a lightly floured work surface. Shape into a loose round loaf and let rest for 15 minutes. Lay a dish towel on top of a baking sheet and rub a thick layer of whole wheat flour into to it so the dough will not stick to the towel.
Using as little flour as possible to keep the dough from sticking to the board and your hands, pound out the loaf into an oval, 1/2 inch thick. Spread the cooled walnuts and apples evenly over the dough.
Working lengthwise, roll the dough into a log, as tight as possible. Pinch the seam to seal it, and transfer to the dish towel, seam-side up. Cover with plastic wrap and let rise until almost doubled, 1-1/2 to 2 hours.
A half hour before baking, heat the oven to 220C (425F), and place the baking stone in the lower third of the oven. Place a small pan of water on the lowest rack.
When the dough is ready, invert the risen loaf onto the baking stone and bake until risen and browned, 30 to 35 minutes. Remove the pan of water after the first 15 minutes. Test the loaf by tapping on the bottom of it with your knuckle. If it sounds hollow, it's done. Remove to a baking rack and let cool completely before slicing.