Made with a basic unsweetened whole grain dough, these buns get their sweetness from the raisins. They make a nice breakfast smeared with some butter, but are also lovely as an accompaniment for cheese. The walnuts give them a nice bite.
Walnut, raisin and cinnamon whole grain bread (12 buns)
Adapted from “Mary Berry’s Baking Bible”
225 g flour
225 g whole grain flour
1 tsp salt
1 tbsp brown sugar
1 tsp cinnamon
40 g butter, melted
250 ml warm water
7g sachet dry yeast
100 g chopped walnuts
100 g raisins
Measure the flours, salt, sugar, cinnamon, butter, water and yeast into a bowl and mix together by hand or with an electric mixer fitted with a dough hook, until combined to fairly sticky dough.
Knead for about 4-5 minutes on a lightly floured work surface or in the mixer, adding a little extra flour if needed.
Transfer to a large bowl, cover tightly with cling film (make sure no air can escape) and leave to rise in a warm place for 1-1.5 hours or until the dough has doubled in size.
Tip the dough on a lightly floured work surface and flatten the ball slightly. Add the chopped walnuts and raisins and knead into the dough, then shape into 12 equal sized balls. Space these equally in an oiled roasting tin. Cover with some oiled cling film (otherwise it will stick) and leave to rise for 45 minutes.
Preheat the oven to 220C and bake the buns for 20-25 minutes, or until they sound hollow when tapped and are nicely browned.
Alternatively, shape the dough into a loaf and bake in a loaf tin.