I’m posting a lot of soups lately, and this is one of my favourite things to go with it. It’s super adaptable, takes moments to prepare, and I’ve made it with countless flour variations that all have a tender, moist texture with a hint of sweetness from the cider.
It’s a riff off of my Hearty Beer Bread from The Allergy-Free Cook Bakes Bread, which is one of my go-to breads for when I’m busy and don’t have the time to wait for something to rise.
Apple Cider Dinner Bread
This bread takes advantage of the sweetness of apple cider, but it isn’t sweet at all, making it the perfect complement to soups, stews, and chilis at the dinner table. It comes together in a few moments, letting you have a fresh-baked loaf ready for when dinner is on the table.
2 cups sorghum flour
1/2 cup quinoa flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
4 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon unrefined cane sugar
1 1/2 teaspoons fine sea salt
1 3/4 cup plus 2 tablespoons pure apple cider
1 tablespoon extra-virgin olive oil
Preheat the oven to 375 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan.
Put the flour, baking powder, sugar, and salt in a large bowl. Whisk to combine. Make a well and pour in the apple cider. Mix until combined. The mixture will be thick.
Use a rubber spatula to scrape the mixture into the prepared pan. Smooth evenly. Brush with the olive oil.
Bake in the centre rack for 50 to 60 minutes, until golden brown and a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool about 30 minutes before slicing. Serve warm.
Notes: If you do play with the flours, note that they can absorb different amounts of liquid. If needed, add an extra tablespoon or two of apple cider to get a smooth, but thick, batter. Check out the front matter of my book for details on substitutions. You can also use all hearty flours (as opposed to starches); I’ve replaced the starches with buckwheat flour, and it is fabulous, though a little heavier. If you’re not sure on what to do, but want to play around with it, leave me a comment, and I’ll help you out.
I love it paired with this Celeriac, Apple, and Pear Soup with Smoked Tofu, by the way. The combo makes me want to go out and buy pumpkins for the front porch… that I don’t have.