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Sliced apple crisp bread with a cinnamon oat crumb topping on a white rectangular plate beside a red apple.

Apple Crisp Bread with Fresh Milled Flour

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A moist, cinnamon-spiced apple quick bread made with fresh milled flour, with a brown sugar oat crisp baked through the middle and piled on top with tender diced apples.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Apple Bread
  •  
    250 g soft white wheat berries milled into fresh flour
  •  
    1 cup unsweetened applesauce
  •  
    2 eggs
  •  
    ½ cup maple syrup
  • 2 teaspoon vanilla extract
  •  
    1 teaspoon ground cinnamon
  •  
    ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  •  
    1 teaspoon baking soda
  •  
    ½ teaspoon baking powder
  •  
    ¼ cup butter melted
Apple Topping
  •  
    1 small apple diced small, about ¼ inch
  •  
    10 g soft white wheat berries milled into fresh flour (about 1 tablespoon)
  •  
    ½ teaspoon ground cinnamon
Crisp Topping
  •  
    30 g soft white wheat berries milled into fresh flour
  •  
    ¼ cup rolled oats
  •  
    ⅓ cup brown sugar
  •  
    2 teaspoon ground cinnamon
  • 1 pinch salt
  •  
    2 tablespoon cold butter diced

Equipment

Method
 

  1. Mill the wheat berries for both the bread and the topping at the same time. Preheat the oven to 350°F and grease a 9x5 loaf pan.
    250 g soft white wheat berries, 10 g soft white wheat berries, 30 g soft white wheat berries
  2. In a large mixing bowl, whisk together the applesauce, maple syrup, eggs, and vanilla until well combined.
    1 cup unsweetened applesauce, ½ cup maple syrup, 2 eggs, 2 tsp vanilla extract
  3. Add the fresh milled flour, cinnamon, nutmeg, baking soda, baking powder, and salt right on top of the wet ingredients, and gently whisk until no flour is showing. Pour in the melted butter and stir until just incorporated.
    1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp salt, 1 tsp baking soda, ½ tsp baking powder, ¼ cup butter, 250 g soft white wheat berries
  4. Set the batter aside to rest while you prepare the topping. Dice the apple small and toss it with a little of the topping flour and some of the cinnamon so the pieces stay on top of the loaf instead of sinking into the batter.
    1 small apple, 10 g soft white wheat berries, ½ tsp ground cinnamon
  5. In a separate bowl, combine the rest of the topping flour with the remaining cinnamon, brown sugar, and oats. Add the cold diced butter and work it in with your fingers until no chunks of butter remain.
    ¼ cup rolled oats, ⅓ cup brown sugar, 2 tsp ground cinnamon, 1 pinch salt, 2 tbsp cold butter, 30 g soft white wheat berries
  6. Pour half of the batter into the prepared loaf pan and sprinkle about a third of the crumb mixture over it. Spread the rest of the batter evenly on top, being careful not to mix the crumb layer into it. Scatter the diced apples over the top in one thin layer that barely covers the batter, then sprinkle on the rest of the crumb mixture.
  7. Bake in the preheated oven for about 1 hour. If the top is getting too dark, loosely tent the loaf with foil just before the hour mark.

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