100% Whole Wheat Bread Rolls

 

 

Every time I make a whole wheat bread, it gets better. That’s the best thing about bread baking, you keep getting better with time and practice.

This isn’t a difficult recipe but it does takes a long time. I have found that slow long fermentation works brilliantly for whole wheat breads to improve both texture and flavour. I am pretty happy with how these turned out.

 

 

Do give this one a shot. Happy Baking.

 


Print Recipe
100% Whole Wheat Bread Rolls
Light and fluffy whole wheat bread
Course brunch
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 600 minutes
Servings
number
Ingredients
For the starter
For the dough
Course brunch
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 600 minutes
Servings
number
Ingredients
For the starter
For the dough
Instructions
For the starter
  1. Mix all the ingredients of the starter/ pre ferment in a bowl.
  2. Cover it with a lid/ cling film and set aside for 4-6 hours.
For the dough
  1. Mix 1/2 cup of the flour and 2 tbsps of water with the starter.
  2. Set aside for 2 hours. [Or until the starter appears doubled]
  3. In a large bowl mix the remaining flour, milk powder, salt and sugar together.
  4. Add the starter and milk to this and start bringing the dough together. You would have a fairly wet and sticky dough at this point.
  5. Mix in the olive oil and place the loose ball of dough in a large greased bowl . Cover with a damp cloth / cling film and set aside for 1 hour.
  6. Kneading - Punch down or deflate the dough. Place the bread dough on a floured surface and start to knead it, for about 50-75 turns or until it becomes fairly smooth and elastic. [Do not use too much flour or the dough would become too dry]
  7. Divide the dough into 6 equal parts and roll each portion into a smooth ball [or any fancy shape if you are up for it. Do take care to seal the edges and place the seam side down while baking the rolls]
  8. Place them a little apart from each other, on a greased and lined baking tray. Use a brush to grease the top of the rolls with some olive oil.
  9. Cover with a cling film and allow the rolls to rise . [They wouldn't exactly double up but look visibly puffed. Mine took about an hour and a half]
  10. Pre heat the oven at 180 degrees for 10 minutes. [This must be done when the bread dough is almost ready to be baked]
  11. Brush the top of the rolls with milk and bake in the pre heated oven at 175 degrees for 25-30 minutes or until the top appears golden brown.
  12. Transfer onto a wire rack to cool. Brush the top of the rolls with some melted butter.
  13. Serve either warm or at room temperature.
Recipe Notes
  • Oven temperature and time may vary. Check for the top of the rolls to turn a nice shade of brown.
  • Kneading- After placing the dough on a floured surface, pat it into a rectangle. Bring the ends together and knead it in. Turn it over and repeat. Being fairly gentle and not tearing the dough in the process of kneading is important.
  • This recipe would yield a small loaf of bread in case you are not in the mood for rolls. Do slice the bread only once it has completely cooled.
  • You might ask - why do we have to wait so long and mix the ingredients in so many stages? The answer is fairly simple- This gives a better result in terms of colour, texture and flavour.
  • I have found that whole wheat breads often tend to feel denser/ dry/ hard / leave a peculiar after taste. Allowing the dough to ferment for a long time solves this problem to a large extent.

 

 

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