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Cardamom Raisin Breakfast
These, like the cardamom-raisin
cookies, came soon after I discovered cardamom; we didn't use it when I
was growing up. I still love this for breakfast.
Making + Rising: About 2 hours
Baking: Lightly greased baking sheet
Oven 350 degrees F
Time ~35 minutes
1 teaspoon active dry yeast
1/2 cup warm water
1 cup unsweetened applesauce, warmed
1/4 teaspoon orange oil or 1-2 teaspoons orange zest
1 tablespoon olive oil
3 tablespoons honey
500 grams wheat berries (I like
about 70:30 hard white wheat to soft white wheat)
15 cardamom pods
1/8 teaspoon anise seeds
1 teaspoon salt
1 1/2 cups raisins, plumped (ideally in
orange juice), drained, and floured
1/2 cups walnuts, toasted lightly and
1 egg white, lightly beaten with 1 T
Coarse sugar to decorate
Stir the yeast and water together and let sit 5' while measuring out
the other liquid ingredients.
Beat in the applesauce, orange oil, olive oil and honey.
Stir the salt into the flour mixture. Add gradually to the liquid
mixture and knead. Gradually add additional warm water by
splashing a tablespoon or so over the dough and work surface at a time
and kneading as the dough absorbs it. You should end up
with a soft, elastic dough. Let rise, covered, in warm place
until doubled in bulk.
Gently flatten the dough and sprinkle the raisins and walnuts over
it. Roll up and knead gently until they are evenly
distributed. Let sit, covered, for 15 or 20 minutes.
Divide the dough into 6 portions, shaping each into a simple round
roll. Set seam side down on a lightly greased sheet and cover to
proof in a warm place, about 20-30 minutes. While proofing,
preheat the oven to 350 degrees.
Brush the proofed rolls with the egg white mixture, sprinkle generously
with sugar, and pop into the oven. They should take about 30-35
minutes to bake.
Makes 6 large rolls @ 450 calories:
*Substitute 3 1/3 C unbleached flour OR 2 1/4 C whole wheat pastry
flour PLUS 1C whole wheat bread flour
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