Days, weeks and months are just rolling by. It seems just like yesterday that we got together with friends to usher in the New Year and now the kids are home for their spring break. Not that it’s much of a spring yet, with clumps of snow still stubbornly refusing to thaw in some corners of our garden and yet more snow predicted on the way; well, actually, it has just started to snow as I type this. We didn’t have a white Christmas, but it looks like it’s probably going to be a white Easter.
A bright sunny day surely lifts the spirits up. We had one such bright day ( though still very cold) yesterday, and with the spring in the step, the hands reached for the flour and the baking powder yeast, and the immense urge to bake bread was taken care of. Bread- I just realised how long it has been since I baked one.The yeast that I bought some time ago was in great danger of passing its ‘use by’ date. Many a time, it had been taken out, given a look over and pushed into an even remote corner of the shelves. But today, yes today was different. The yeast was not given just a lookover any more, and instead I got down to the immensely pleasureable business of baking bread.Once the ingredients were assembled and I knew exactly what I wanted the final product to be, there was the familiar kneading , proofing, and baking, and very soon, those heavenly aromsa were emanating from the oven and wafting throughout the house.
There is nothing extravagant about the recipe, not a gazillion, complicated steps to follow and very little hands on time; all one needs is just patience as the dough rises. I used a combination of raisins and dried cranberries; you can use either or both.
1C whole wheat flour (atta)
1 and a 1/2 C + 1/2 C plain flour
3 tblsp demerera sugar
1 tblsp fast action dried yeast
3 tblsp dried cranberries
5 tblsp raisins
1 egg, lighly beaten
1 and a 1/2 C warm milk
1 egg , beaten, for brushing the tops of the rolls
a little melted butter to brush the tops of the rolls after baking
- In a large bowl, mix together the whole wheat flour, 1 and a 1/ 2 C plain flour, rasins, dried cranberries, yeast and sugar.
- Make a well in the centre of the flour mixture and tip in the milk. Mix with fingertips, add the egg and mix till everything is just moistened and comes together into a very sticky dough. Cover the bowl with plastic wrap and keep the bowl in a warm place for at least an hour to allow the dough to rise.
- Take a little flour from the remaining 1/2 C and dust a work surface. Transfer the dough to the surface and start to knead it, gradually incorporating most of the remaining flour, leaving just a little to help in shaping the rolls.
- Knead the dough till smooth.
- Divide the dough into 15 equal portions, shape into rolls and place them on a deep, floured baking pan. Arrange them in rows, leaving a little space between them as they will rise further.
- Cover the pan with plastic wrap and leave to rise for a second time until doubled in size, for approximately 30-40 minutes.
- Pre heat the oven at 200deg C.
- Brush the tops with the other beaten egg and bake in the centre of the oven for approximately 15-20 minutes or till the tops are a nice brown colour. Cover the top lightly with a foil and bake for another 10 minutes.
- Remove from the oven and brush the tops with a little melted butter.
- Serve warm or cool completely and store in airtight containers if serving later.
These fruit studded buns taste great when they are warm either on their own or split in half horizontally and slathered with butter/jam/honey. Try them for a leisurely breakfast these holidays.
Sending these rolls over to Zorra for her Blogwarming party .