We started baking our Apple Harvest Bread again last week. We are baking it on Fridays instead of the Walnut Raisin and plan to continue doing so through October. (We still bake the Walnut Raisin Bread on Wednesdays.) Apple Harvest Bread is a naturally leavened bread that uses apple cider in a dough made partially with coarse stone ground whole wheat flour. Then we add dried apple chunks to give it bursts of apple flavor in every slice.
Last year we used local apple cider, but used commercial dried organic apple for the chunks. (I also saw in my notes that last year we used a little commercial yeast.) This year we got enough cider (Certified Naturally Grown) to hopefully last the month from MarJayMik’s Acres. And we are chopping and drying the apples ourselves. Last week the apples were from Rock River Farms (Certified Naturally Grown) but that supply ran out. This week we picked them ourselves from the backyard of one of our customers. Another customer just brought in a portion of what we will need for next week from her backyard. It’s a challenge to use locally produced ingredients, but it’s fun and means the products we create from them will have unique flavors and textures that change every week.