Ingredients

Method

Your oven needs to be set on (180°C) Start by mixing all your dry ingredients first, then add water and your grated apple. Remember you will be using flours from various countries that have been milled in different ways and all of them differentiate in absorption. This means you might have to add water to your mixture. If you look at the cooking video on the blog, you will see that the consistency needs to be like a thick porridge or cake batter. 
 
And the most important thing here is the mix between that pinch of salt, bicarbonate of soda and the sweet.
 

• This is what makes your bread RISE. 
• Sweet (grated carrot, apple, pear, banana, agave, maple, etc)
• Salt
• Bicarbonate

 
Together with this bread we have extras. Choose one and just put in your mix OR choose two one savoury and one sweet?
 
Mix well together. 
Prepare two small OR one big bread tin - I like to use the silicone ones (that are not toxic). Divide your mixture into the tins and leave in the oven for 45 to 60 minutes. Again every oven is different, I would check the bread after 45 minutes to see if a stick comes out clean. Even if it is a bit moist I like to switch the oven off and leave the bread in the oven to bake in the after heat.
 
Once you get into the swing of things this bread is so simple to make and keeps for a long time. Start storing in the fridge after approximately two days. It can also be sliced and frozen and used as you need it.