Today, roll up your sleeves and let’s prepare some delicious whole wheat bread twists. They are very soft buns rich in crumb that I named this way for their twisted shape. Cute, right? They look great on the table and even at a buffet and are really good.
Other bread recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 10 Whole Wheat Bread Twists
I used dry yeast, but fresh yeast is also fine. In that case, you should use about 10 g and dissolve it in lukewarm milk before adding it to the flours.
- 1 1/4 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp dry yeast
- 3/4 cup milk
- 2 tbsps butter
- 1 tsp salt
- extra virgin olive oil (for brushing)
Tools
I made the dough for these bread twists using a stand mixer, but you can easily proceed by hand by working the ingredients first in a bowl and then on a work surface.
- 1 Stand Mixer
- 1 Bowl
- 1 Baking Sheet
- 1 Brush
Preparation of Whole Wheat Bread Twists
Place the two flours and the dry yeast in the bowl of the stand mixer and mix well with a small hand whisk.
Then add 150 ml of warm milk and start kneading with the dough hook, gradually adding the remaining milk because it might not all be needed. This depends on the absorption of your flours. On the contrary, if the dough is too hard, add a few more tablespoons of milk. I used 180 ml.
When the dough has absorbed all the liquids, add the softened butter in pieces and the salt and continue to work with the hook until you obtain a smooth and homogeneous dough.
Transfer it to a lightly floured work surface and shape it into a ball.
Place it in a bowl, cover with plastic wrap, and let it rise until doubled in volume in a warm place away from drafts. The rising times depend a lot on the room temperature and can vary from two to four hours.
After this first rise, return the dough to the work surface and divide it into 10 pieces.
With each piece, make a rope about 12 inches long.
Then shape the twists as shown in the photos: fold the rope in half, twist it and seal the two ends together.
Place the twists on a baking sheet lined with parchment paper, cover them with a clean cloth, and let them rise for at least another hour.
After this second rise, gently brush the twists with oil.
Finally, bake the whole wheat bread twists in a preheated static oven at 375°F for about 15 minutes. Remove from the oven and let them cool slightly before enjoying. Enjoy! Paola
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