1. Combine graham flour, rye flakes, and dried wheat germ in a large mixing bowl.

2. Whisk buttermilk, dark molasses, and salt together in a separate bowl until well combined.

3. Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.

4. Gradually add all-purpose flour, one cup at a time, until the dough becomes smooth and elastic.

5. Knead the dough for 10 minutes, then place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, ideally at 24°C to 27°C (75°F to 80°F).

6. Preheat your oven to 190°C (375°F).

7. Punch down the dough and add chopped apple, baking soda, and baking powder. Mix well.

8. Shape the dough into a round loaf and place it on a greased baking sheet.

9. Bake for 45-50 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

10. Let the bread cool on a wire rack before slicing and serving.