Whole-grain apple strudel

Ingredients for 1 servings:

• 250 g flour (wholemeal spelt)
• 1 tbsp oil (cooking oil)
• 2 egg yolks
• 125 ml water, lukewarm
• 1 kg apples, sour
• 200 g raisins or sultanas
• 100 g hazelnuts
• 100 g honey
• 1 tbsp cinnamon
• 125 g butter
• 150 g breadcrumbs
• some rum
• Flour for rolling out
• Grease for the tray
• some milk or melted butter for brushing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Soak raisins or sultanas in rum overnight. Using a dough hook, thoroughly mix the spelt flour, table salt, egg yolk, water, and a pinch of salt (add the water gradually until the dough pulls away from the sides of the bowl). Knead the dough until completely smooth. Then shape it into a ball, cover, and let it rest in the refrigerator for half an hour. Peel, quarter, core, and thinly slice the apples. Melt the butter in a pan. Remove from the heat and stir in the honey, breadcrumbs, nuts, and cinnamon. Roll out the dough thinly on a floured tablecloth and then stretch it out with your hands into a rectangle approximately 50 x 70 cm. Brush the dough with a little cooking oil and spread the butter, nut, and breadcrumb mixture over it (leaving about 3 cm free on one of the longer sides). Then add the apples and raisins. Fold the sides of the dough inward and then roll the dough so that the free end can be pressed down at the end. Then, using the cloth, place the roll on a greased baking sheet. Bake in a preheated oven at 180°C for approximately 50 minutes. Brush the strudel with a little milk or melted butter periodically during baking.