Wednesday, July 10, 2013

Before I get into this recipe I want to talk about dried apple rings.  If you love them, I am sorry but they are very odd and have the texture and look of cardboard!  I was very dubious about putting them into a mix of bread, fearing it would be a disaster.  But you know what, cooked into bread they are given a whole new lease of tasty life!  Who knew!

I may have to make many batches of this bread to use those nasty looing rings of floppiness up, as I cant see me grabbing one from the packet as a snack anytime soon! 

Also if you are unsure of whether to make these, see the melting butter photo at the bottom- gets me every time.....................





  • 350g All purpose white flour
  • 50g oatmeal
  • 1 tsp. salt
  • 1 tsp. fast action dried yeast
  • 1 tsp. mixed spice (I couldn't find this so used 1/2 tsp. of cinnamon and 1/2 tsp. ginger)
  • 40g dried apple rings, snipped
  • 50g sultanas
  • 50g softened butter
  • 2 tablespoons runny honey
  • 225ml apple juice (preferably cloudy)


  1. Combine the flour, oatmeal, salt, yeast, mixed spice, snipped apple rings and sultanas in a large bowl.  Make a well in the centre and add the butter, honey and apple juice. Mix to a soft dough. 
  2. Turn out on to un-floured work surface and knead for about 10 minutes until smooth.  Cover and prove in a warm place until doubled in size.  (Note: this took a lot longer than normal breads as the liquid in it is not warm and therefore the yeast takes a lot longer to work its magic)
  3. Knock back the dough and divide into 12 pieces.  Grease a 12 hole muffin pan and place a dough ball in each hole.  Cover and prove until doubled in size (Again, it takes a lot longer)
  4. Pre-heat the oven to 220 C/ 425 F.  Bake for 12-15 minutes until the buns are golden.  Transfer to a cooling rack and brush with honey whilst still hot. 

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