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Waste-free Bread Rolls with Raisin Leaven
Waste-free Bread Rolls with Raisin Leaven

Before you jump to Waste-free Bread Rolls with Raisin Leaven recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Initially, you will need to be very careful when food shopping that you don’t automatically put things in your shopping cart that you don’t want to eat. For example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it has. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to waste-free bread rolls with raisin leaven recipe. To cook waste-free bread rolls with raisin leaven you need 8 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Waste-free Bread Rolls with Raisin Leaven:
  1. Provide 160 grams Bread (strong) flour
  2. Use 1 tbsp Sugar
  3. Prepare 1 tsp Skim milk
  4. Use 30 grams Raisin yeast leavens
  5. Provide 45 grams Lukewarm water
  6. Provide 50 grams Raisin made with yeast leaven
  7. Prepare 1/4 tsp Salt
  8. You need 10 grams Unsalted butter
Steps to make Waste-free Bread Rolls with Raisin Leaven:
  1. Mix all of the ingredients aside from the unsalted butter together in a bowl, and put it out onto a surface to knead it. (The raisins are dehydrated enough so that you won't be able to smash them, so the dough will be a bit crumbly at this point.)
  2. Knead the unsalted butter and Step 1 together. Squish the raisins with the palm of your hand, and knead like a washing machine while pressing down on it against the surface. Gather it all up once it has mixed throughout, cover it with the palm of your hand, and knead by rolling it up against the surface while pressing down on it with your weight.
  3. Close the underside once the surface is no longer rough and it has all mixed together nicely, and smooth out the surface. Put in a bowl and cover with wrap.
  4. The first rise is complete once it has swelled to 2 times the size. (For those of you that are worried about this drying out the bread, place it into a plastic bag or styrofoam container with a cup of lukewarm water and let it rise.)
  5. Divide into 6 equal portions with a scraper. Gently stretch out the dough, and roll it up. Sprinkle with a bit of flour if it sticks to your hands. Flip the bowl upside down that you used to let this rise in to prevent the dough from drying out, and let it rise for 20 minutes.
  6. Gently remove more gas from the dough and roll it back up, and making them round again. Line them up with the seams facing down onto a cookie sheet lined with parchment paper. Place the whole pan into a large plastic bag along with a cup of lukewarm water to prevent it from drying out, and let it rise for the second time.
  7. The second rise is done once it reaches about 2 times the size.
  8. Bake in an oven preheated to 190C for 14 minutes. (Adjust according to your oven. They look better and will cook more evenly if a round pan is used.)
  9. It is done.
  10. This is a cross section. The outside is crispy, and the inside is fluffy and chewy when freshly baked.

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