500g wholemeal strong bread flour
1 tsp salt
75g caster sugar
2 tbsp olive oil
7g sachet fast-action or easy-blend yeast
340ml Warm Water
100g white flour
Mix the flour, salt and sugar together. In a cup add half the warm water and all yeast together. Make a well in the flour mix and pour the yeast mixture into it. Mix in the bowl until dough is firm enough to turn out. Adding more water as needed. You want to create a sticky dough consistency. Turn the dough out on to a lightly floured surface. Knead the bread by holding with one hand a stretching until it tares, then folding it back on itself. Repeat for 5 mins. Dusting with flour when needed.
Put the dough into a lightly oiled bowl and cover with cling film to rise. Until the dough has doubled in size.
Take the dough and add the sultanas, knead again and leave to rise.
Take the white flour and mix with the water and a little dash of oil, mix and knead to make a strong dough.
Heat the oven to 220c.
Split the dough into 10/15 evenly sized rolls and roll into bun shapes. Roll out the white flour dough into a thin roll. Cut lengths of the roll and make a cross on the top of each bun. Secure in place by wetting just the top of the bun and then tucking the very bottom of the cross ends under the bun. Cook for 15/20 mins, until golden brown.