Apple Pie Swirl Multigrain Bread Loaf. Vegan recipe

Can you feel it in the air! can you.. I am not talking about fall, I am talking about the calm before the storm called VeganMofo (Vegan Month of food) ;). Last year was one crazyy month since it was my first mofo and my parents were visiting half the month. I was running around with a camera and pulling my hair out at night. Check out some amazing posts, lots of veganized curries, kebabs, desserts, rescue features and more  from last October here..

Of course fall is in the air too, and that means lots of squashes and apples and fall spices.. whats your favorite fall spice?

I am not a fan of sweet fruit pies. So I decided to add the pie filling in a yeast bread. The filling doesnt need as much sugar, the bread is mildly sweet and makes an amazing snack as is, or a delicious french toast or plain toast with some maple and earth balance butter, yumm, or some cashew cream and more apples and pie spice!

I still cant figure out how to align my images on the blogger editor. I guess I will have to start writing some html. 

This is a yeast bread, so it has limited sugar and fat content. Its like a mild flavored, light and airy no guilt apple pie;) I has some whole barley that I let my blendtec convert into a nice flour and here we are with a multigrain( ok 2 grain- wheat and barley) bread.

Find lots, and I mean lots of breads here.:)

Steps:

Proof the yeast in warm water,

Mix in flours and yeast mixture

Knead for 1 minute until well combined. Spray water on top, cover with towel and let rise until doubled.

Doubled dough. Use some flour, Punch it down and roll it out.

Top with small chopped apples, sugar and apple pie spice. Spread evenly into a not too thick a layer.

Roll up like a jelly roll and seal the edges.

Place seam side down in bread pan

Spray top with water, then sprinkle some oats or flour. Cover with towel and let rise for 40-45 minutes, until almost doubled.

Bake for 40 minutes. Remove from oven, let cool for 5 minutes, then remove from parchment.

Apple Pie swirl Bread

dairy, egg, soy, nut free

Cook Time: 45 mins , makes 1 8.5 by 4.5 inch pan.

Ingredients:

Bread

1/4 cup water

1.5 teaspoons active yeast

1 teaspoon raw sugar

1/2 cup bread flour

1/2 cup barley flour

1/2 cup whole wheat flour

2 Tablespoons flaxmeal

2 Tablespoons raw sugar or maple syrup

1/2 teaspoon salt

1/2 cup water

Spices - 1/4 teaspoon apple pie spice ( or cinnamon, nutmeg)

1 Tablespoons extra virgin olive oil or virgin coconut oil

Filling:

1 Apple chopped small and thin

1-2 Tablespoons ground raw sugar

1+ teaspoons apple pie spice ( I used cinnamon, ginger, nutmeg powders)

Method:

Warm 1/4 cup water, add yeast and 1 teaspoon raw sugar. Mix well and keep aside for 10 minutes.

In another bowl, mix in all the flours, spices, salt.

Add the yeast mixture, oil, sugar/maple, and water to the flours and knead for a minute or two.

Spray water on top, cover with a towel and let sit for 1.5 hours.

Use 2-3 Tablespoons wheat flour to get the dough together without sticking to your hands and knead for 2 minutes.(If you like smooth doughs, knead for 5 minutes for better gluten formation)

Flatten it out on a floured surface to atleast 10 inches wide.( roll it out or flatten it using hands)

Top with Chopped apple, ground raw sugar and spices liberally keeping an inch on all sides. Use as much or as little as you like.

Roll up the dough tightly, and seal the ends by pressing the dough.

Place seam side down in parchment lines medium bread pan.
Spray water on top, sprinkle oats or flour. Cover with a towel and let rise for 40 minutes or until almost doubled.

Bake in preheated 360 degrees F for 40-45 minutes.

Take bread out. Let rest for 5 minutes, then remove from parchment. Let cool for half an hour before slicing.
Best served warm. Store in refrigerator in a sealed container for 3-4 days.

This bread is being shared at slightly indulgent Tuesdays, Hearth and soul blog hop, Rickis wellness weekend, Allergy free wednesdays, healthy Vegan Fridays