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

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, 100% whole wheat bread rolls with homemade bread starter. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

100% Whole Wheat Bread Rolls with Homemade Bread Starter is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. 100% Whole Wheat Bread Rolls with Homemade Bread Starter is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have 100% whole wheat bread rolls with homemade bread starter using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make 100% Whole Wheat Bread Rolls with Homemade Bread Starter:
  1. Prepare 250 grams Whole wheat flour (finely milled)
  2. Prepare 180 ml Homemade natural leaven liquid
  3. Prepare 1 tbsp Beet sugar, cane sugar, or your choice of sugar
  4. Prepare 1 tsp Natural salt
  5. Prepare 1 tbsp Vegetable oil
Steps to make 100% Whole Wheat Bread Rolls with Homemade Bread Starter:
  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.

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