Do you mean, "Pain Normande" like the one shown in
http://www.maison-cousin.com/MaisonC...ope.asp?pain=8
( Baguette Normand), or "Pain Normand" like the one shown in
http://www.maison-cousin.com/MaisonC...ope.asp?Pain=3
?
I was confused because the ingredients of both don't have apple cider
and the other source gives the deffinition of "Pain Normande" as "rye
bread" in English. However, Chez Madelaine Cooking School said "Pain
Normade" is whole grain bread with apples (
http://www.chezm.com/chezm/workshopstyle.htm ).

Finally I found a source about "Pain Normade" that is close to what
Maison-Cousin (the first two links here) calls -- no apple cider is
mentioned. Here it describe that
".. This bread is the French baguette returned to authenticity, made
with only starter, water, salt, and unbleached locally milled flour. Le
pain normand begins as a wet dough which, as it goes through a long,
cool fermentation, springs to life with the force of the levain, or
starter, which is a mixture of wild yeasts and acid-producing bacteria.
It has a deep, satisfying crust and a creamy interior full of the
uneven holes that are the signature of a good levain--or
sourdough--bread. "