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.
100% Whole Wheat Bread Rolls
Light and fluffy whole wheat bread
For the starter
Mix all the ingredients of the starter/ pre ferment in a bowl.
Cover it with a lid/ cling film and set aside for 4-6 hours.
For the dough
Mix 1/2 cup of the flour and 2 tbsps of water with the starter.
Set aside for 2 hours. [Or until the starter appears doubled]
In a large bowl mix the remaining flour, milk powder, salt and sugar together.
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.
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.
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]
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]
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.
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]
Pre heat the oven at 180 degrees for 10 minutes. [This must be done when the bread dough is almost ready to be baked]
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.
Transfer onto a wire rack to cool. Brush the top of the rolls with some melted butter.
Serve either warm or at room temperature.
- 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.