Putting raisins (etc) in bread, but avoiding the outside? I make a simple bread dough in a large bowl, cover with plastic, and let it rest overnight.

In the morning, I want to put some chocolate morsels and raisins in the dough, and then bake it.

No problem but:

On this occasion I want none of the raisins (etc) to come through the surface, to the crust, of the bread. 

(Think of it as a surprise raisin bread, if you will.)

Are there any tips or accepted techniques for this?

What I will probably do is: just pull the dough ball roughly apart - spread it apart, butterfly it - then spread the raisins over that flat surface; push it together again.  Of course this means there will only be rather a "layer in the middle" of raisins/chocolate.

I guess, one could roll out the dough ball quite flat, spread the raisins. Roll up.  That would distribute them pretty evenly (and leave a non-raisin-layer on the outside) - but - then you'd be messing with the dough, removing all the air from it I guess - right?

I suppose the ultimate solution would be: mix the raisins through completely (probably the night before, before mixing in water).  Separately, make some of the dough with no raisins.  In the morning, "coat" the raisin dough with a kind of thin skin of the non-raisin dough.  That seems wrong though, I don't know. And again you'd be rolling out the "no-raisin" part flat, I guess - no good right?

Again my question - is there any accepted technique for this, any way I don't know about, how it is done, how should I do it? How would you achieve it, if called to? Thanks!
Rolling it up with the stuff inside is not only a reasonable way to do this, it's a really common kind of bread. Try searching for "raisin swirl bread" - usually this means cinnamon-raisin swirl bread, with cinnamon sugar along with the raisins, but you don't have to do that part.

You do take air out while shaping it, but that's normal when you're making bread. You let it rise again after shaping.