Apple Bread

This is a continuation of the experiment with putting partially dehydrated fruit in bread from last week's bake. The differences are that there was some rye included with the wheats in the sprouted grain, I had to retard the dough overnight due to a time conflict, and of course apples were used instead of pears.

The crumb structure is much more open than last week which could be due to the retard, the presence of the rye, different ambient conditions, misread of the proof or any of the above inclusive. The taste however is very similar except for the different fruit. I still think the idea of removing some of the moisture in the fruit is a keeper.

Stu