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Categories:Viewed: 25 - Published at: 8 years ago
Ingredients
- 2 1/16 cups whole wheat flour
- 1/2 teaspoon salt
- 1 2/3 tablespoons fresh yeast
- 3/4 cup lukewarm water
- whole wheat flour
- rolls
- whole grain
- bread
Method
- Mix together the whole wheat flour and salt in a mixing bowl. Set aside. Dissolve the fresh yeast in 175ml water. Add into the flour mixture. Knead at the low speed until the dough forms and become smooth and elastic.
- Cover with a damp towel and let ferment at room temperature for about 40 minutes until the dough has doubled in size. Preheat the oven to 220C/430F with a bowl of boiled water.
- Punch down the dough and form into a roll, then divide into 8 portions. Round up and flatten each dough with your palm. Place them on a baking tray lined with a baking paper. Slash or cross-hatch the bread with a sharp knife. Spread some kernels on it. Allow them to rest for 30 minutes until about doubled.
- Bake the bread rolls in the middle of preheated oven for about 20 minutes. Remove and cool the bread rolls on a wire rack.
