Step-by-Step Guide to Make Ultimate 100% Whole Wheat Bread Rolls with Homemade Bread Starter

100% Whole Wheat Bread Rolls with Homemade Bread Starter Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

I used raisin yeast (see recipe) for this bread. Since it uses liquid yeast, this recipe is quite straightforward.

Here is the best “100% Whole Wheat Bread Rolls with Homemade Bread Starter” recipe we have found so far. This will be smell and look delicious.

Ingredients of 100% Whole Wheat Bread Rolls with Homemade Bread Starter

1. Make ready 250 grams of Whole wheat flour (finely milled).
2. You need 180 ml of Homemade natural leaven liquid.
3. Take 1 tbsp of Beet sugar, cane sugar, or your choice of sugar.
4. Prepare 1 tsp of Natural salt.
5. You need 1 tbsp of Vegetable oil.

This bread is made with pure sourdough starter (levain), which produces bread with a more rustic and denser crumb, with bigger holes and a thicker, chewier crust.I like baking it to a darker crust, which promotes the development of dark chocolate flavors.This homemade sourdough starter recipe is the jumping-off point to making your own whole-grain sourdough bread (see associated recipe) at home.Then, once it's ready, it's easy to maintain.

100% Whole Wheat Bread Rolls with Homemade Bread Starter instructions

1. Put all of the ingredients in a bread machine, knead for about 10 minutes. Turn off the switch, gather the dough into a ball, put it in the bread maker, and reset the machine..
2. Put a damp towel over the bread maker and then, using the bread machine yeast-starter setting, slowly let the dough rise for 12 hours. Don't tightly wring out the towel..
3. When the dough rises 1.3 to 4 times in height, take it out, divide it into quarters, then roll each into a ball. Since the dough is firm, take care to make each surface smooth..
4. Make a deep cross cut into each rolls, arrange them on a baking tray, cover them with a tightly wrung damp cloth, then use the bread-rising setting of your oven for the second rising..
5. When the cuts start to open up, and the rolls have almost doubled in size, bake for 15-20 minutes at 200℃..
6. Feel free to use a seasonal yeast, or adjust the amount of liquid yeast to your liking. Unlike refined flours, the dough is firmer even after rising, but do not be concerned..
7. I recommend using finely milled whole wheat flour. The rolls will harden once cool, so warm them in a microwave or toaster..

To make more rolls just make the dough balls smaller.Method For whole wheat bread rolls.Combine the whole wheat flour, butter, salt, yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ¾ cup of warm water.

Just store it in the refrigerator and feed it according to the directions below.I highly recommend the following items:.Weigh the flour and water, and combine them in the container.Stir vigorously until combined into a smooth batter.It will look like a sticky, thick dough.