Bread - Whole Wheat Cinnamon Raisin Rolls with Sunflower Seeds

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How Mary and Frank and Friends Eat

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Bread - Whole Wheat Cinnamon Raisin Rolls with Sunflower Seeds

Ingredients

4 tsp. Dry Yeast
4 cups Whole Wheat Bread Flour
1 tbsp. Soya Lecithin, liquid *
4 tbsp. Molasses, unsulfured
1/4 tsp. Vitamin C (Ascorbic Acid) *
1/4 tsp. Ginger, ground *
4 tsp. Cinnamon, ground
2 cups Water, warmed to 52°C. (125° F.)
1 to 1-1/2 cups Raisins (for and outer coating)
(To enlarge the photo of the whole wheat cinnamon raisin rolls, click on the photo or link)
* Optional dough enhancer

Preparation

We mix our bread dough in either our bread maker or in our mixer.

If you are grinding your own flour from wheat berries, the flour will be warm, and the water should not be preheated.

Place the flour in the mixing bowl or in the bread maker container. Hollow out the center of the flour and add the lecithin, molasses, vitamin C, ginger, and cinnamon. Add about half of the water and the yeast and begin mixing. Add small amounts of water as needed to bring the dough to a springy uniform consistency. Add the raisins and continue mixing.  The total kneading time should be approximately 20 minutes.

Place a thin layer of sunflower seeds on a bread board or clean counter top. Place the dough on the sunflower seeds and form into a ball, making sure that the the entire surface is coated with the rolled oats.

With your hands roll out the dough ball, on top of the sunflower seeds, into a "log" about 12-16 inches long. Cut the dough "log" into 12 equal pieces, and coat the cut ends of each piece by patting them down on the sunflower seeds.

Place the coated rolls on a lightly floured bread pan.

Baking

If you have a warming drawer, place the bread pan in the warming drawer set on low to rise. If you don't have a warming drawer, set the oven to warm setting 40-45°C (110-120°F). Be careful that the oven does not overheat. Place the bread pan in the oven to raise the dough. Total rising time should be about 45 minutes to an hour.

When the dough has risen to at least double the size, turn the heat up to 175-180°C (350-360°F). Bake for approximately 40-45 minutes after the over has risen to the baking temperature. If you used your warming drawer, transfer the bread pans to the oven when if has risen to the baking temperature.

When the crust is firm, but not crispy, the bread is done. Remove the baking pan from the oven and let cool on a wire rack.

Enjoy!

The whole wheat cinnamon raisin rolls can be stored in a clean sealed plastic bag in the refrigerator for 5 to 7 days, if you haven't eaten them by then.☺

Ingredients Information


Cinnamon, ground

Ginger, ground

Lecithin, Soya

Molasses, Unsulphured

Raisins, Thompson Seedless

Wheat, Hard White

Vitamin C (Ascorbic Acid)

Yeast

Utensils and Equipment Information


Baking Pan, Stoneware

Bread Maker

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Mixer

Vita-Mix