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Apple Fritter Sourdough Bread, THM E, SF

Course Dessert
Cuisine American
Servings 8
Author Glenda Groff


  • 1/2 cup water I use cold tap water
  • 3/4 cup sourdough starter
  • 1/4 cup fat-free Greek Yogurt
  • 1 egg white
  • 1/2 teaspoon vanilla
  • 1 tablespoon honey
  • 1 1/2 teaspoons vital wheat gluten
  • 1 cup white whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1/4 teaspoon baking soda
  • 1 medium sized apple or 1 cup finely shredded apples
  • 1 teaspoon cinnamon
  • 2 tablespoons Brown Sugar Sweetener or Swerve Brown Sugar Sweetener


  1. Combine water, sourdough starter, yogurt, egg white, vanilla, honey, vital wheat gluten, and whole wheat flour in a glass bowl. MIx well. Allow to ferment for 30 minutes. Add salt and yeast. MIx well again. Cover and allow dough to ferment for 6.5 hours. Preheat oven to 350 degrees. Grate apple finely. Combine cinnamon and Brown Sugar Sweetener. Spray a bread pan thoroughly with Pam Olive Oil Spray. Add baking soda to the dough and mix thoroughly. Drop spoonfuls of dough unto the bottom of the bread pan, layer half the apples, and half the brown sugar mixture. Repeat ending with the brown sugar sweetener on the top. Bake for 35-45 minutes or until a toothpick inserted comes out clean. Cool. 12 slices of bread.