I made the whole wheat 7-grain rolls using flour sent to me by an Abruzzo-based company, Granopiu, which specializes in products for baking, pizza, and pastries.
With their flour, I made these rolls and was very satisfied, first because I love leavened products in general, and second because I prefer flours different from type “0” and “00”, as in my opinion they are tastier and especially healthier.
There aren’t many recipes on the blog using these types of flours, often because they require more attention for leavening. Although I’ve never had problems, when using whole grain or similar flours, I am a bit more attentive.
I invite you to try their products by clicking here and sending an email for a potential order.
If you make this or any of my other recipes on my blog, feel free to send me your photos, and I will post them on my Facebook page under your name.
Approx. 310 Kcal per roll
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Whole Wheat 7-Grain Rolls
- 3/4 cup 7-grain flour
- 3/8 cup water
- 1/2 tsp fresh yeast
- 1 tsp malt powder
- starter dough
- 2 3/4 cups 7-grain flour
- 1 1/4 cups all-purpose flour + 1 1/4 cups for later
- 1 3/4 cups water
- 1 tbsp salt
Preparation of Whole Wheat 7-Grain Rolls
Let’s start preparing the dough with Grano Piu flour
First, we prepare the starter dough by putting slightly warm water and yeast in a bowl, dissolve, then add the flour, knead, and finally add the malt, mixing everything well.
Once you’ve created a nice combined batter, cover with plastic wrap and let rise at room temperature for about 4-6 hours, or prepare it in the evening, refrigerate it, take it out the next morning and let it sit at room temperature for at least 1 hour before adding it to the dough.
Once the starter dough has doubled, place 1 3/4 cups of water, the 7-grain flour in a bowl, knead well, add the salt, 1 1/4 cups of all-purpose flour, the starter dough, and work well to create a well-combined dough.
Let rise again, covered, for about 1 hour.
After achieving the rise, take the dough, add the remaining 1 1/4 cups of all-purpose flour, knead well and obtain a soft but not sticky dough.
Cover with plastic wrap and let rise for about 2-3 hours.
During this rise, in the first hour, take the dough with your hands every 30 minutes, lifting it by placing your hands laterally to the dough, so that the top dough descends towards the base, repeat this operation twice, then complete the rise.
Once the rise is completed, take your dough, transfer it to a lightly floured work surface, recreate a ball, let it rest for 15 minutes
then divide it into 8 pieces of about 5.5 oz each, shape the rolls
and place them on a baking sheet lined with parchment paper or a non-stick sheet, let rise for about another hour.
Once risen, bake in a hot oven at 392°F for about 25 minutes, checking for doneness.
