1 cup bread flour (you can use all purpose flour and 1 egg)
1 cup wholewheat flour sifted
1/3 cup milk powder (can be replaced with 1/4 cup warm milk and reducing the quantity of warm water equally)
1 cup warm water
1 1/4 tsp instant active dry yeast
1/4 tsp salt
3 tbsp honey plus extra for brushing
1/3 cup Raisins/Cranberries (add more if you like)
2 tsp olive oil plus a more for oiling the dough
Mix the warm water and honey until mixed well. Now add the yeast and mix thoroughly. Let it stand for 10 minutes until frothy. While using honey, the proofing of the yeast might take longer. So give it some extra time.
To check if your first proofing is complete, take a small piece of the dough and gently pull it apart. It should form a membrane like structure. If the dough breaks while pulling, it needs more proofing. Now make small plum sized balls out of the dough and arrange on a greased baking tray or a lined baking tray. Keep sufficient space in between to allow them to rise during the second proofing. Cover it again and return to the warm place for another 30-45 minutes until doubled.
Towards the end of the second proofing, start pre heating the oven at 175 degree celsius for 20 minutes. Take the dough balls out and brush the top with melted honey. Bake in the pre heated oven for 15-20 minutes until golden on top and a hollow sound while tapping. The bread should still feel a little soft while pressing gently. Take it out from the oven and immediately transfer to wire rack for cooling completely. You can also grab a bite while it is still warm. Cool completely before transfering to air tight container for the next day.