Raisin rolls with a whole grain flour.
- 300 g 100% wholegrain flour
- 200 g white bread flour
- 1 1/2 teaspoon salt
- 50 g butter
- 20 g yeast
- 300 g water
- 1 tablespoon honey
- 200 g raisins (used 3 different left-overs form Christmas)
1. Mix the flours and the salt together. Rub in the butter. Make a well in the flour, crumble in the yeast.
Add most of the water and the honey. Start mixing adding more and more flour to the liquid. If the dough gets to firm add the remaining water a spoonfull at a time. Mixed result is a rather firm not sticky dough. Turn out the dough on a working surface.
Knead for 2 minutes until the dough becomes smooth. Form into a ball. Spread the raisins beside the dough.
Work in the raisins, flatten the dough ans spread the raisins on top, fold the dough together.
Add all the raisins, try to distribute evenly (bit difficult to be sure about the inside of the dough).
Leave to rise for at least an hour or until doubled in size.
2. Turn out the risen dough, form into rolls about 60g each. Place on a greased baking tin, spaced 2 cm apart.
Leave to rise for +- 1 hour.
3. The rolls should be well risen, touching each other.
Bake in a pre heated oven at 200 C for about 24 minutes or until golden brown.
Place on a wire rack to cool.