1. Preheat your oven to 190°C/375°F.

2. In a large mixing bowl, combine 250g gluten-free flour mix, 200g buckwheat flour, 120g fiber husk, and 2 tsp sea salt.

3. In a separate bowl, whisk together 50g active dry yeast, 300ml cold water, and 2 tbsp dark syrup.

4. Add the wet ingredients to the dry ingredients and mix until a smooth dough forms.

5. Peel and chop 2-3 apples into small pieces and gently fold them into the dough.

6. Transfer the dough to a greased 23cm/9-inch round baking pot or Dutch oven and cover with a lid.

7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

8. Remove from the oven and let cool for a few minutes before serving.