These are delicious served with any strong and sharp soup or cheese fondue. The almond and raisins add a little sweetness which goes very well with strong variety cheeses......
450 gms whole wheat flour, (can be substitute with wholemeal flour as well),plus 3 tbsp for dusting,
225 gms white flour,
1 tsp salt,
15 gms instant yeast,
3 tbsp olive oil or almond oil,
450 ml, warm water,
115 gms almonds, coarsely chopped,
100 gms raisins
1.) In a mixing bowl, mix together the flours, salt and yeast. Add 2 tablespoons of the oil and all the warm water and stir well to form a soft dough.
2.) Turn the dough out onto a lightly floured board and knead well for 5-7 mins. Add the nuts and raisins and mix well.
3.) Return the dough to the bowl, cover with a clean kitchen towel and leave in a warm place for 2 hrs to rise.
4.) When the dough has doubled in size, return to the floured board and knead for another minute.
5.) Divide the dough into 20-24 even pieces and shape into good rounds. Grease the baking sheets well with the remaining oil. Place the rolls on the sheets, leaving enough space between them to allow for rising.
6.) Cover again with the kitchen towel and leave to rise again for about 30 mins, until the rolls are risen and have doubled in size.
7.) Preheat the oven to 200 degree centrigrade. Bake in the preheated oven for about 15 mins. The buns should be golden brown and the bases should sound hollow when tapped.
8.) Serve with soup or cheese fondue.
