I make all our own bread and rolls, not just wholemeal but all different kinds of home baking which will slowly make their way onto my blog – because I just love home baking!
It’s so true when people say that your own home-made bread is the best. Not just that, you know exactly what you’ve put in it, as opposed to that loaf or those rolls, which you’ve bought in the supermarket. How much sugar do they use? Why use sugar? My bread doesn’t need it!
For Lynne and I, we wouldn’t be without our supply of wholemeal rolls in the freezer, which are taken out daily to go with our lunchtime soups. There’s always a loaf of bread too, sliced, so that my wife can take out a couple of slices each morning to toast, for her breakfast. I don’t use preservatives in any way in my bread making, the freezer does the job of keeping everything fresh.
Early on a Saturday morning (usually) I’ll make 2 batches of dough using these ingredients and the method below, so that one batch makes 10 rolls and one batch makes a loaf. It takes roughly 3 hours from start to finish. Quicker, if you are lucky enough to have a stand mixer.
[recipe title=”Wholemeal Bread and Rolls” servings=”1 Loaf or 10 rolls” time=”3hrs” difficulty=”easier with practice!”]
300g strong wholemeal bread flour
100g strong white bread flour
100g organic rye flour
15g easy mix dried yeast
50g cubed, soft Butter (you can miss this out if you want. I did for many years, but found I prefer it in)
300ml luke warm water
1) Place all ingredients, except the water, into a large bowl / your stand mixer bowl.
2) Mix with your hand in the large bowl until the dough is breadcrumb like. If using a stand mixer, use the mixing accessory.
3) Gradually add the water, and mix until the dough forms a ball. If using a stand mixer, add some water, still with the mixing accessory attached for about 20-30s, then change to your dough hook.
4) Tip the mixture out of the bowl, onto a lightly floured surface and knead for 10 minutes. For the stand mixer, you will just need to leave it running for 10 minutes with the dough hook on. Then tip onto the lightly floured surface and knead for a minute.
5) Form the dough into a ball, lightly cover with flour and place it in a clean bowl, covered with cling film.
6) Repeat above process if you also want to make your 10 rolls. Or if you just want to make a loaf of bread, carry on with the method.
7) After one hour remove the dough from their bowls.
8) For the loaf, place one batch of dough into a lightly greased bread baking tin, press it down into the corners and place the baking tin with the dough in it into a clean bag.
9) For the 10 rolls, roll the dough out into a long sausage shape and cut into 10 equal pieces. Using your hand, make a “cup” shape and roll the pieces into roll shapes. Place each formed roll onto a lightly floured chopping / bread board and place the board with the rolls on into a clean bag.
10) Allow the rolls and the loaf to rest for at least another hour. Pre-heat your oven to 230 degrees. Place a baking tray, large enough to fit the 10 rolls on into the oven.
11) Once the rolls and the loaf have rested for at least that hour, on one shelf, a quarter of the way from the bottom of your oven, place the bread baking tin on the shelf. Remove the pre-heated baking tray.
12) Carefully place the 10 rolls onto the pre-heated baking tray and also put into the oven on the same shelf.
13) Bake the rolls for 15 – 20 minutes until the tops are golden brown and when tapped the rolls sound hollow. Remove from the oven. Turn the bread baking tin around in the oven if necessary because looks more golden than the other half (like my oven!). The loaf takes approximately 30 – 35 minutes to cook.
14) Remove the rolls to a wire rack to cool.
15) Remove the loaf from the tin to cool.
16) After one hour the rolls and loaf should be cool so if you don’t need them that day, cling film all the rolls and place in the freezer. Slice the loaf of bread (15 – 20 slices), place the slices in a cleaned out shop bought bread bag, and place in the freezer too.
Rolls and slices of bread can be taken out of your freezer when required. The rolls generally take only an hour or so to defrost so I just take out our rolls in the morning for our lunchtime soup. I take our soup out of the freezer completely to defrost, the previous evening, so that I can decant it to the microwaveable containers we take to our work.
Nutrition Label for wholemeal bread (20 slices)
Nutrition Label for wholemeal rolls (10)
Hopefully you have the ability to heat up things at work, like home-made soup, but the rolls and bread are also perfect for adding fillings to for a packed lunch.
Experiment with adding different flours together for different textures. The one’s I use here I’ve adapted over 5 years. Just make sure you always use at least half of your flour as Strong Bread Flour as the higher gluten content of this is necessary. Once you start baking your own bread, you can’t stop and you wont want to go back to shop bought. 🙂