This commercial Apple Soreen contains inflammatory rapeseed oil (canola oil) and processed ingredients like glucose-fructose syrup and artificial preservatives. The DIY version eliminates all seed oils, using organic coconut oil instead, and replaces processed sugars with natural sweeteners while maintaining the signature moist, apple-studded malt loaf texture.
Based on: Apple soreen
· Makes approximately 30 servings
· Serving: 1 slice (30g)
Why This Recipe is Seed Oil Free
Commercial Apple soreen from Sainsbury’s often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Apple soreen may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Replaces the maize starch for binding and texture, while being easier to digest
Sea salt
3g (about 0.5 teaspoon) · Redmond Real Salt Fine
Enhances flavor and balances sweetness naturally without processed additives
Organic active dry yeast
4g (about 1.25 teaspoons) · Red Star Organic Active Dry Yeast
Provides gentle leavening and helps develop the characteristic dense, moist texture
Filtered water
200ml (about 0.85 cup) · Filtered tap water or spring water
Hydrates the flour and creates the proper dough consistency for a moist loaf
Instructions
Step 1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper. In a small bowl, dissolve the yeast (4g) in 50ml of warm water (around 100°F) with a pinch of the coconut sugar. Let sit for 5-8 minutes until foamy - this ensures your yeast is active and will give proper rise to the dense loaf texture.
Step 2. In a large mixing bowl, combine the whole wheat flour (400g), tapioca starch (20g), and sea salt (3g). Whisk thoroughly for 2 minutes to ensure even distribution and prevent any lumps - whole grain flours can be uneven if not properly combined. Create a well in the center of the dry ingredients.
Step 3. In a separate bowl, melt the coconut oil (45g) gently until liquid but not hot - about 30 seconds in microwave or in a small saucepan over low heat. Mix in the coconut sugar (120g), barley malt syrup (30g), and apple sauce (60g). Whisk vigorously for 2-3 minutes until the mixture is smooth and the sugars begin to dissolve. The mixture should be glossy and well-combined.
Step 4. Add the activated yeast mixture and remaining warm water (150ml) to the wet ingredients. Stir until just combined, then pour this mixture into the well of the dry ingredients. Using a wooden spoon, mix from the center outward until you have a sticky, cohesive dough - about 3-4 minutes of mixing. The dough will be more dense than bread dough but should hold together well.
Step 5. Fold in the dried apple pieces (90g) by hand, distributing them evenly throughout the dough. Press any pieces that protrude back into the dough surface to prevent burning. Transfer the dough to your prepared loaf pan, pressing it down evenly and smoothing the top with wet hands to prevent cracking during baking.
Step 6. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs - this loaf should remain quite moist. If the top browns too quickly, tent with foil for the last 15 minutes. The internal temperature should reach 200°F (93°C).
Step 7. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely - at least 2 hours before slicing. This cooling time is crucial for the proper dense, moist texture to develop. Slice into 30 equal pieces (about 0.4 inches thick) using a sharp serrated knife.
Step 8. Store wrapped tightly in plastic wrap or an airtight container at room temperature for up to 5 days, or freeze individual slices for up to 3 months. The loaf actually improves in flavor after 24 hours as the malt and apple flavors meld together. Serve slices plain or lightly toasted with grass-fed butter for an authentic experience.
Storage
Store in airtight container at room temperature for 5 days, refrigerate for 10 days, or freeze for 3 months. The natural ingredients mean shorter shelf life than commercial versions but much better nutrition.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$0.85
Savings66%
Higher upfront ingredient costs are offset by bulk buying advantages and superior nutrition. The organic, seed oil-free ingredients cost more initially but provide dramatically better health value and the ability to control every ingredient.