Ingredients

• 2 cups fresh sourdough starter, either whole wheat, white, or spelt
• 1 cup water, room temperature
• 1/4 cup honey
• 2 tsp. salt
• 1 cup unbleached white flour
• 2 tsp. cinnamon
• 1 cup raisins
• 1/2 cup chopped walnuts
• 3 to 4 cups whole wheat or spelt flour

Directions

1. In a large bowl combine starter and water. Stir in honey, salt, white flour, and cinnamon. Fold in raisins and walnuts. Stir in about 2 cups whole wheat flour until dough is too thick to mix by hand; turn out onto a smooth surface and knead, adding additional flour as needed, until dough is elastic, about 10 minutes.

2. Place dough in a buttered container (either glass or plastic). Cover and let rise until doubled. This may take anywhere from 2-8 hours, depending on the room temperature. A longer rise time is preferable. You can also refrigerate the dough for up to 24 hours at this point.

3. When dough has doubled, punch down and divide dough into sixteen pieces. Shape each piece into a ball. Place 8 balls of dough onto each of 2 greased baking sheets; cover with a cotton tea towel, and let rise until doubled, about 30 to 45 minutes (longer if dough was refrigerated). When rolls have doubled in size they are ready to bake.

4. Bake in a 400°F oven for 20 minutes, until golden brown. Cool on a wire rack. Makes a great lunchbox snack spread with cream cheese.

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