Wholemeal Sourdough Hot Cross Buns

 Hello there

This is my first post on this fabulous forum, and because last night I made some rocking Wholemeal Sourdough Hot Cross Buns (without the crosses - I think you can just pipe on flour and water if you need the crosses) I thought I would share with you all. I've cut and paste it from my blog here.

Here is the finished product. I hope you enjoy!

 <!--break-->

Wholemeal Sourdough Hot Un-Crossed Buns

Mix the dry ingredients:
500g wholewheat flour
50g sucanaut (whole brown sugar)
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
(Be a little generous with the spices)
100g raisins/currants

Then incorporate the wet ingredients to achieve a doughy texture:
1 egg
1 & 1/2 cups sourdough starter 
1/2 cup milk and enough water to get the consistency right
1 tablespoon sunflower oil

Knead:
Knead for a good ten minutes.

First rise:
Put in an oiled bowl and let rise, covered with a wet cloth, for about 4 hours in a warmish place.

Second rise:
Divide into 12 sections and place in a tray lined with baking paper. Place in a warmish place for about 2 hours, covered with a wet cloth.

Bake:
Remove the wet cloth (I forgot, it's a problem! I checked just in time only because the house was smelling like a baking wet cloth not like spicy buns. Ha!) and then bake in a 210C/410F oven for 20-25 minutes until they sound hollow when tapped.

Honey glaze - place honey and water in a saucepan over a low heat:
1 tablespoon honey
1 tablespoon water

Brush the hot honey glaze over the hot buns with a brush.

Eat:
Serve. Hot. With butter. Yum!