1 Small pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 2 Tablespoons, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Brush, 1 Rolling pin, 1 Hand mixer, 1 Kitchen towel, 1 Plastic wrap, 1 Sieve, 1 Fine grater, 1 Large knife
1 Sift both flours into a bowl and mix with the oil, a generous pinch of salt and 3/4 cup warm water. Knead until smooth with the dough hook of a hand mixer.
2 Shape dough into a ball. Coat with a little oil and wrap in plastic wrap. Let rest at room temperature for 1 hour.
3 Soak cranberries in a small bowl of warm water for 10 minutes and then drain.
4 Peel the apples, cut into quarters and remove core. Cut apples into slices. Crush the crackers into fine crumbs. Rinse lemon in hot water and wipe dry. Finely grate 1 teaspoon of lemon zest. (Reserve remaining lemon for another use.)
5 Mix cranberries and apple slices with cracker crumbs, sugar, almonds, cinnamon and lemon zest.
6 Knead the dough again. Sprinkle a clean kitchen towel with flour and roll out dough on top with a floured rolling pin into a rectangle.
7 Dust your hands with flour and gently stretch the dough to about 80 x 60 cm (approximately 30 x 24 inches). Trim edges.
8 Melt the butter and brush about 2/3 onto the dough. Set remaining butter aside.
9 Spread the apple filling onto the buttered dough, leaving a 5 cm (approximately 2-inch) border all around.
10 Using the towel to help lift the dough, roll up the dough into a log, starting from a short side.
11 Lift log with towel then gently release onto a baking sheet (greased if desired) and pinch ends to seal.
12 Brush dough with remaining butter and bake on middle rack of preheated oven at 200°C (fan: 180°C, gas: mark 3) (approximately 400°F) until golden brown, 25-30 minutes. Let cool slightly before dusting with powdered sugar and serving.