- 2 cups all-purpose unbleached flour
- 1/2 cup wheat flour
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons fresh thyme
- 1 heaping teaspoon kosher salt
- 1/2 cup (6 ounces) grated Roth Grand Cru® Reserve cheese
- 1/2 cup shredded apples*
- 1 (12-oz) bottle of light beer, like a Pilsner
- 1/4 cup maple syrup
- 1 tablespoon salted butter, optional (for glazing)
- Drizzle of maple or honey, optional (for glazing)
- Preheat oven to 375 degrees F. Drape a piece of parchment over an 8-1/2 x 4-1/2″ loaf pan. Set aside.
- Prep the dry ingredients. In a large bowl, stir together the flours, baking powder, thyme, and salt. Toss the grated cheese and shredded apples into the mixture and stir to coat.
- Pour both the beer and maple syrup into the dry ingredients at the same time. Immediately fold the batter with a spatula just until combined, being careful not to overwork the batter.
- Pour batter into prepared loaf pan. Place in the oven to cook for 45 to 50 minutes. After about 40 minutes, cover the top of the loaf with tented foil as needed to prevent the crust from over-browning. The bread is ready when a toothpick comes out clean from the top center.
- Out of the hot oven, add the optional glaze. Gently shmear the butter over the crust and lightly drizzle with honey or maple syrup. Allow to cool for about 5 minutes before running a thin knife to loosen the loaf. Remove from pan. Serve warm with butter or within a day of making. Best on day one.
*Any apple will work for this recipe, but apples suited for baking (like Honeycrisp, used here) work best as they tend to hold their shape under the heat of the oven.
For an extra pretty presentation, add a couple of thinly-sliced apples to the top of the loaf before baking and sprinkle with extra thyme.
If using a slightly larger loaf tin to the one mentioned above, reduce the cook time. This is my favorite loaf tin.