Apple and Caraway Rye Bread

A nice moist and chewy bread. I cooked a peeled apple in 600 ml water and used instead of apple juice and just added 1 tablespoon caraway seed. I baked in two loaf pans at 375F for 40 minutes.

150g cooked potato

600ml apple juice, at room temperature

1 x 7g sachet fast-action yeast

25ml olive oil, plus more for kneading

600g strong white flour

300g rye flour - wholemeal is best

2 to 3 tsp salt

2 tbsp caraway seeds

Directions at theguardian.com

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