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1
To make the leaven, dissolve the yeast in the milk. Sift in the 140g spelt flour to make a paste, then whisk until the mix is smooth. Leave covered with a damp tea towel in a warm place for about 1 hour, until it has risen and dropped.
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2
Next, mix together the 200g spelt flour, the rye flour and the salt. Make a well in the middle and add the remaining ingredients, plus the leaven. Mix together until you have a sticky dough, then turn out onto a lightly floured surface and knead until the dough is soft and smooth. Your fingerprint should bounce back when you poke it. Cover with a damp tea towel and leave to rise in a warm place for 4 hours, until doubled in size.
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3
When the dough has risen, dust your work surface with flour. Roll the dough into a large rectangle until 0.5cm thick (about 45cm long x 35cm wide) brush with egg wash, then sprinkle on the cheese and caraway seeds and scatter over the apple cubes.
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4
Line two baking trays with baking paper.
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5
Fold the dough into thirds, lengthwise, first lifting a third of the dough towards the middle, then folding the top third down so it aligns with the bottom edge of the dough.
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6
Cut the dough into strips about 3cm wide. Cut each of the strips to split them down the middle but stop about 2cm from the top, just like you're making a pair of trousers. Twist one of the strips, then the other strip. Then twist them both together. Twist into a bun shape and place seam side down on one of the lined trays.
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7
Repeat with the remaining dough, then brush with egg wash and leave to prove for about 1 hour.
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8
Preheat the oven to 220C/fan 200C/gas 7/425F. Brush the buns with egg wash once more, then put into the oven on the bottom shelf for 15-20 minutes, or until golden and cooked through. Remove from the oven and place on a wire rack to cool.
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9
Best eaten slightly warm and fresh on the day.
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10
Get ahead: The dough can be left overnight in the fridge after its 4 hour proving time.
