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Goldsmiths' Official Student Magazine

Don’t be a wasteful shit – how to make bread from your juice

3 April 2016
With what seems like everybody jumping on the juicing bandwagon, Annie Kruntcheva tells you to use every last scrap of the fresh fruit that you are blowing your loan on.

Lately, juicing culture in London seems to have exploded into capitalistic chaos, and I always feel like I’ve already blown half of my student budget on a 200ml bottle of freshly pressed juice from Wholefoods Market. Juicing at home proves much more friendly on the pocket, however, one economic downside is the amount of pulp that you’re left with. It really does hurt to have to throw away 50% of my fresh fruit that’s been pulped into a pile of sorrow. But fear not – I’ve encountered a revelation of sorts, where you can make fantastic fresh juice and freshly baked bread without waste – an absolute dream for any eco-aware Goldsmiths kid out there.

Coming from a Bulgarian background and culture, soda bread and apple cake have always seemed to be in the midst of my family’s baking adventures. The apple-y, cinnamon-y scent always tickles the nostalgia in my taste buds. So, one day after a local-organic-apple-buying trip to Brockley Market, I had a eureka moment; soda bread combined with the pulp from my fresh apple juice.


This cake-y bread is made with spelt flour, a truly nourishing wholegrain, and sweetened only with honey and the apple pulp. Since the bread is not overly decadent, it can be enjoyed with some salty butter, with honey or jam for breakfast, or even as a light snack or comforting desert. The options are endless.

Here’s exactly how to use your fruit pump to make a lovely batch of the stuff. Please note – I do tend to cook and bake by eye, so the recipe is up to your discretion.


The flour can typically be substituted for any flour you like, but be carefully for heavier grains such as Rye. The sweetener can be altered to your tastes. For sweeter, cake-like bread add few more tablespoons.

– 500g+ Organic Spelt Flour

– 250g+ apples that have been juiced and left with the pulp

– About 3/4 tub of organic natural yoghurt

– 1 teaspoon of baking powder

– 1 teaspoon bicarbonate soda

– 1/2 teaspoon salt

– 1 tbsp honey or maple syrup

– 2 tablespoons of cinnamon

– Olive oil/Coconut oil (melted)/Any oil of choice!


+ Take a large bowl and add your flour, apple pulp, cinnamon and salt and mix until combined.

+ Make a well in the flour and pour your yoghurt in – the yoghurt should be fairly runny, but if it’s not, add some water or milk.

+ Add the honey/maple syrup, baking powder, and bicarbonate of soda into the yoghurt. The soda and the yoghurt will react and will make your bread rise!

+ Slowly stir the yoghurt-y centre of the well with a spoon, gradually making the stirs larger, taking in the flour until a stiff, doughy paste is created. This is the part where you take all of the dough into your hands and knead. If the dough is too soft, add more flour until it is firmer, but be careful not to add too much flour as the bread may end up too dry and doughy.

+ If the dough is sticking when you are kneading it, add a little oil to your hands.

+ After 5-10 minutes of kneading, the dough should be soft with a smooth surface. Turn the oven on to around 180 degrees and preheat for 10 minutes.

+ Grease a large tin with oil of choice, and place your dough right in there. It should be like a round flat patty, not too thick, otherwise it will take a long time to cook.

+ Place in the oven for around 40-50 minutes, until golden brown on the surface.

+ Leave to cool for about 10 minutes before eating, if you can wait that long!

+ I never manage to eat the entire thing, so freezing is definitely a great way to make it last, and it’s always a great surprise when you’re craving something sweet but you’re low on tasty supplies.