Maple Nut Rolls
|Lukewarm water||1 1⁄2 Cup (24 tbs)|
|Maple syrup/Raw honey||1⁄4 Cup (4 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Sea salt||1 Teaspoon|
|Unrefined corn germ oil||1⁄4 Cup (4 tbs)|
|Raisins||1 Cup (16 tbs)|
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
|Pure maple syrup||1⁄2 Cup (8 tbs)|
In a large bowl, combine the water and the yeast.
Stir until it dissolves and add 1/4 cup maple syrup or honey.
Stir in the whole wheat flour, beating with "fold-in" strokes.
Try not to tear the dough, but try to incorporate air into it.
Beat about 50 strokes.
Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
Fold in the salt and oil until thoroughly mixed.
Add the raisins and the pastry flour.
Knead on a floured board until smooth and elastic.
Place the dough in an oiled bowl, oil the top, and cover.
Set in a warm place to rise for 40 minutes.
Roll out 3/4 inch thick.
Cut in 2 inch rounds.
Put maple syrup and nuts into 2 small bowls and dip each roll first into the maple syrup and then into the nuts.
Place them nut side down on a cookie sheet about 1/4 inch apart.
Cover with a cloth and let rise for 20 minutes.
Bake 25 minutes at 350Â°.
When done, turn over to serve.