38
tsp=teaspoon Tbsp=tablespoon
Whole Wheat Dough
Use DOUGH RAISIN for recipes below.
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
Pumpkin & Walnut Wholemeal Rolls
3 tsp
255
N
255
N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
1
/2 cup
250 ml
1
/2 cup
Surebake yeast
white flour
wholemeal flour
brown sugar
oil
milk powder
salt
mashed cooked pumpkin
water
chopped walnuts
Ingredients:
Method:
Make dough according to instructions on
1 P.9
Ñ
10 and 13.
Turn the dough out into a greased bowl. Cover
2 and let the dough rest for 20 minutes.
Divide into 12 equal portions. Shape into rolls
3 and place on a greased baking tray. Cover
and leave to rise in a warm place (30
Ñ
35¡C) for 30
minutes or until doubled in size.
Bake in a pre-heated 200¡C oven for 15
Ñ
20
4 minutes or until golden brown.
Wholemeal Raisin Rolls
3 tsp
225
N
225
N
3 Tbsp
4 Tbsp
2 Tbsp
1 tsp
2 tsp
1
/2 cup
*100 ml
2 Tbsp
1 Tbsp
1
/4 cup
Surebake yeast
white flour
wholemeal flour
brown sugar
butter
milk powder
salt
allspice
grated orange rind
2 eggs + water*
raisins, small
sugar (to sprinkle over top)
sliced almonds for garnishing
*Break 2 eggs into the provided 240 ml
measuring cup
Ñ
fill to the top with water.
Method:
Make dough according to instructions on
1 P.9
Ñ
10 and 13.
Divide the dough into 16 equal portions.
2 Shape each portion into a roll.
Place on a greased baking tray, cover and
3 leave to rise at 30
Ñ
35¡C for 60 minutes.
Brush rolls with egg, sprinkle with sugar and
4 sliced almonds.
Bake at 200¡C for 20
Ñ
30 minutes.
5
Ingredients:
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