Mix the yeast, the apple juice concentrate and the whole wheat flour in a medium sized bowl till smooth. Cover with cling film and leave to rise for at least 4 hours at room temperature or overnight in the fridge. Let it come to room temperature if taken out of the fridge. The poolish is ready when a cavity has formed in the middle.

This can be done by hand but it is a lot easier with a mixer. I use my trusty food processor as always.

Dissolve the yeast in the water, add the poolish and flour and knead the dough for a few minutes. minutes on low speed. Add the salt and knead some more, adding a little more water or flour, until you have a soft and elastic consistency of dough.

Place dough in a lightly oiled bowl and cover loosely. Let it rise for about an hour and a half or till doubled in volume.

Melt the butter butter and sugar in a frying pan. Add the diced apple and fry until golden brown. Mix in the powdered cinnamon and take the pan off the heat. Let it cool.

Turn the dough out onto a lightly floured counter. Gently knead and deflate the dough. Mix in the cooled apple mixture without squishing the apple pieces. Shape the dough into an oblong or round shape.

Place it on a parchment lined baking tray. Cover loosely and let it rise for about an hour and a quarter or till almost doubled in volume. Slash the top of the dough, not too deep, in three places. Spray the top of the dough with water.

Bake in a oven pre-heated with a stone, at 220C (425F) for about 45 to 50 minutes till the crust browns and the loaf sound hollow when tapped. Cool completely on a wire rack before slicing.