Whole Wheat Bread and Rolls to bring back the true rustic and ancient flavor by eliminating refined flours. Every time I tried to buy whole wheat bread, reading the ingredients, I always noticed that there were different types of flours inside, but it wasn’t the real coarse bread I was looking for. Due to lack of time, all of us find ourselves buying prepared products, which we know are not the best…. In this recipe I made the bread with 100% whole wheat flour, where every bite has the taste of genuineness and simplicity, preserving all the properties of the wheat kernel keeping it intact in all its nutritional value, preserving bran and germ. So, all you have to do is try and taste!!!
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: about 3.3 lbs
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs whole wheat flour
- 0.18 oz malt extract
- 0.1 oz instant yeast
- 0.7 oz salt
- 2 1/2 cups water
Tools
- Molds for rolls
- Baking Sheet
- Parchment Paper
Steps
In the stand mixer, put the flour, yeast, and malt. Turn on the machine at a medium/low speed and add the lukewarm water gradually, allowing the flour time to absorb. Once it has absorbed all the water, add the salt, and mix for another 2 minutes.
At this point, the dough is ready. Place it on a work surface and knead it, folding it a few times (pull the edges of the dough from all sides towards the center).
Form a loaf and let it rest for 30 minutes covered with a bowl.
After the time has elapsed, give it a few more folds, and this time let the dough rise inside the bowl, covered with plastic wrap, for 3.5 hours.
Once the dough has risen, place it on a surface and cut it into pieces according to the shape you want to give them. I cut pieces of 150 g to make 6 rolls, and the remaining dough was used for a whole loaf of bread.
For the rolls, I used tart molds to bake them all at once since I didn’t have a roll mold. For the loaf, line a baking sheet with parchment paper and place the loaf on top, making three cuts on the surface.
Cover everything with plastic wrap and let rise for 1 hour.
The bread and rolls have risen. Bake at 392°F (200°C) for 50 minutes or until fully golden in a preheated static oven. If you bake the rolls first, 30 minutes will be enough, but this may vary depending on the oven.
Your whole wheat bread and rolls are ready!! So delicious!!
Storage
To enjoy the bread as if it were freshly made, it’s preferable to freeze it. Just thaw it and heat it for a few minutes in an air fryer or a traditional oven.
