October 22nd, 2012

Windfall Bread

Fallobst-BrotWhen Martin presented his Windfall Bread with grated apples I knew that this is a recipe I had to test. And when I looked in the basket with windfall from my parents garden I saw some quinces which looked like they had to be used up quickly.  And so I but some grated quinces in the in the bread dough, too.

The bread is really great with a moist and soft crumb and a hint of sweetness due to the fruits.

Windfall Bread


  • 40g Sourdough
  • 200g flour Type 550
  • 140g Water


  • 550g flour Type 550
  • 250g Wheat, freshly milled
  • 375g Water
  • 5g fresh yeast
  • 20g Salt
  • 100g quince, grated with peel
  • 200g Apple, grated with peel

In the morning mix water, flour and starter for the sourdough and ferment for about 10 hours at 25°C.

In the evening knead all ingredients 5 min at the slowest speed and 5 min at higher speed until medium gluten development. Let rise for 2 hours

After fermenting form in two breads and place in  brotforma seam side up. ´Fallobst-Brot (2)

Proof overnight in the fridge,

In the morning heat the baking stone at 250°C.

Prior to baking, slash the loaves, and place in the oven. Turn the temperatur back to 200°C and bake the bread for 45 min with steam.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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3 thoughts on Windfall Bread

  1. Micha October 22nd, 2012

    …und hat mit dem Obst bestimmt eine tolle Frischhalte-Qualität! Sieht sehr schön aus!

    …viele liebe Grüße, Micha

  2. Bernd October 29th, 2012

    Hallo Stefanie,
    sehr schönes Brot! Das ist genau mein Stil. Kommt auf die Nachbackliste. Liebe Gruesse – Bernd

  3. Linda November 7th, 2016

    schmeckt richtig gut und erst recht zusammen mit Quitten-Mirabellen Konfitüre.
    Danke für das Rezept.


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