Wild … BBB … Award for most Wayward Babe! That’s me I do believe.
Elizabeth, our kitchen of the month, titled this Wild Pull Apart. Little did she know just how wild I would take this and commit murder in the process. Actually I know she meant Wild Yeast but since …
I got a fairly decent starter going last month. Baked with it twice. And then … I left it out and was gone three days … perhaps I can plead just accidental yeast slaughter instead of murder.
With no starter, Elizabeth’s recipe for sourdough this month was out. So I needed a pull apart bread recipe with instant yeast and I wanted one with whole wheat flour.
What’s a common recipe that’s sort of pull apart?
What came to my mind was cinnamon rolls.
Looking for whole grain, I went to Peter Reinhart’s Bread Revolution. I was not disappointed.
Sprouted wheat cinnamon rolls gave me my basic dough recipe that I cut in half and only slightly altered.
In retrospect, the filling should have been … well less filling in volume but my brain had latched onto Sonya apples that we’d had the week before. The sweetest juiciest I think I’ve ever had.
While this was not the shape Elizabeth ask us for, this is a great whole grain recipe and a wow flavor combination. I will be doing this again.
Because the filling puffed out each circle, I was left with gaps around the outside of the pan. I didn’t think rising and baking would fill that so I made up balls of dough with filling.
When I do this again, I plan to make this as a monkey bread using balls with the filling and roll them in butter. I mixed the dough with the honey but the only sugar I used was the sparkling sugar on the top. These apples made for a wonderful sweetness.
Elizabeth’s shape would be perfect for savory garlic bread which I will be trying soon.
BBB Wild Pull Apart
Recipe: Adapted from Peter Reinhardt’s Bread Revolution
Serving Size: 8
– 255 grams half & half
– 2 teaspoons instant yeast
– 42 grams melted butter
– 35 grams honey
– 340 grams sprouted wheat
– 1 teaspoon salt
– 2 Sonya apples, chopped
- 4 oz honeyed goat cheese
- 2 handfuls pecans, chopped
– Dusting of cinnamon on apples
– Sparkling sugar for topping
Whisk all dry ingredients together.
Melt butter (could use olive oil or part of both) may be enough to warm the milk. Mix with honey.
Mix wet and dry together.
Dough will be soft and sticky. Bring together into ball. Allow to rest for 15 minutes.
Stretch and fold every 25 minutes 4 times.
Allow to come to room temp next morning. I left mine out 2 hours. Shape and fill. Allow to rise. Bake at 325° convection for 20 minutes. Bake conventional 15 minutes at 350° until golden. Brush with butter.
Notes: Used springform pan … put a pan underneath it! This recipe made the ring and a small loaf.
This was perfect for coffee with a friend … and then for our brunch! Totally, I’ll be making this again.
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September 16, 2019 at 12:30 pm
Oh wow, that looks fantastic! I have a number of apple pull aparts pinned, apple fritter, apple cinnamon, apple streusel… Totally winning combination. Yum.
September 16, 2019 at 12:56 pm
I maybe because we drive and walk by several apple orchards here but I get this overwhelming urge every fall to bake everyday with apples.
September 16, 2019 at 4:16 pm
Round is perfect!! And if your intention was to make wild bread, then I’m sure you could successfully argue that it you began with wild yeast that, through no fault of yours, refused to leaven, your bread is still wild. Isn’t it?
Your filling sounds fabulous!
September 16, 2019 at 5:02 pm
Oh that starter had no chance to leaven … it was growing mold. That was wild enough for me to go instant yeast.
The filling was fabulous and will definitely be used again probably in several ways.
September 17, 2019 at 11:13 am
I consider growing mold as refusing to leaven. But mold is no fun at all!! Even if it creates lovely pastel colours and interesting crystalline shapes…. I hope our starter can’t read so that it won’t be getting any clever ideas to start creating mold. 😉
My sister’s starter – she’s on the west coast – suddenly developed black spots of mold in August as well. Could it be a humidity thing?
September 18, 2019 at 1:38 pm
I do love it when you follow directions so very faithfully…. Okay, I love baking with apples more. That looks fantastic
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