Chewy Little Walnut-Raisin Whole Wheat Rolls - whole wheat flour

Method

• Plump up the raisins in boiling water, drain and pat dry with paper towels.
• If the raisins are coated with oil, wash it off.
• Put all the ingredients except the ones marked in the bread machine, and start the dough-only program!
• Since there are a lot of dried fruits, add them to the dough when the 'mix-in' signal sounds (with about 45 minutes left in the program).
• When the 1st rising is done, test the dough with your finger.
• The finger test: press a moistened finger into the dough and pull it out slowly.
• If the hole made with the finger remains it's good!
• If the hole fills back in, it has to rise some more.
• Take the dough out onto a floured work surface, divide into 12 pieces (45-50 g each) and round off each piece.
• Cover with a tightly wrung out moistened kitchen towel, and rest for 10 minutes.
• Dust the dough lightly, turn over, deflate and round off with a smooth surface on top.
• Line up on a baking sheet in pairs, each pair of rolls touching each other.
• Cover with a tightly wrung out moistened kitchen towel, and leave to rise (2nd rising) at around 30C for 40 to 50 minutes (at room temperature if in the summer).
• If a moistened finger gently pressed in the dough leaves a mark, it's done rising.
• Mist with water, (optionally dust with bread flour) and preheat the oven to 200C.
• Lower the temperature to 180C and bake for 10 to 12 minutes - done!
• They look like this inside.
• I used this "Super Fine Hard" whole wheat flour.
• This version has 50% whole wheat flour (140 g finely ground) + 140 g bread flour.
• This really has the flavor of whole wheat, and the more you chew the better it tastes.
• This version has 64% whole wheat flour (160g superfine whole wheat + 20 g graham flour) + 100 g domestic bread flour.
• This version is very light!
• For the version in Step 11: Try baking six rolls stuck together, or slashing the tops.
• If you use domestic bread flour, use 170 ml of water.
• This version has 82% whole wheat flour (210 g superfine whole wheat flour + 20 g graham flour) + 50 g bread flour 30 g each of walnuts and raisins = densely textured and delicious.