- Fibre Rich
- Low calorie
- Sodium Smart
- Few steps
- Full of Veg
- Folate rich
- 1-1/4 cups (300 mL) buttermilk
- 2 tbsp (30 mL) malt syrup or honey
- 2 tsp (10 mL) active dry yeast
- 1-1/2 cups (375 mL) whole rye flour
- 1-1/2 cups (375 mL) (approx.) whole wheat flour
- 2 tbsp (30 mL) vegetable oil or butter
- 1 lb (450 g) onions (3 or 4), chopped
- 1 tsp (5 mL) caraway seeds
- Pinch salt
- 2 lb (900 g) apples (7 or 8), peeled, cored, quartered and sliced
- 1 cup (250 mL) apple cider
- 1/3 cup (75 mL) diced cured ham, such as speck or prosciutto (3 or 4 slices)
1. Warm buttermilk to about 100°F/40°C. Pour into large bowl; stir in syrup. Sprinkle yeast overtop; let stand until yeast starts foaming, about 10 minutes. Mix in rye flour and about two-thirds of the whole wheat flour until sticky dough forms.
2. Sprinkle some of the remaining whole wheat flour on work surface; using floured hands, knead dough, adding more flour as necessary until smooth but still fairly sticky. Form into ball and place in greased bowl; cover and let rise in warm place until doubled in size, 1-1/2 to 2 hours. Punch down dough and knead lightly. Sprinkle 17 x 11-inch/45 x 29 cm baking sheet with flour. Roll out dough and fit onto sheet. Cover with tea towel; let rest for 30 to 45 minutes.
3. Meanwhile, in large skillet over medium, heat oil; add onions and fry until golden, 12 to 15 minutes, adding caraway seeds and salt during last few minutes. Add apples and cider; increase heat to high and cook, stirring, until liquid is boiled out and apples are tender-crisp. Transfer to bowl; let cool slightly. Stir in ham. Spread mixture over dough.
4. Bake in 425°F/220°C oven until bottom crust is browned, about 25 minutes. Serve warm or at room temperature.