Home baking. Wholemeal Bread and Rolls. Make your own home baked bread and wholemeal rolls by hand or by using a stand mixer. Easy to follow step by step picture guide.
I love home baking and I love making all our own wholemeal bread and rolls!
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!
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 wholemeal bread too, sliced and in the freezer.
We can take out frozen slices when needed and pop them in the toaster using the defrost setting to toast them!
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👨🏻🍳 Tips For Making Your Own Wholemeal Bread and Rolls
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 the ingredients and the method below.
One batch makes 10 wholemeal rolls and one batch makes a wholemeal loaf.
It takes roughly 3 hours from start to finish. Quicker, if you have a stand mixer.
The rolls only take an hour or so to defrost. I just take out our rolls in the morning which will defrost in time for our lunchtime soup!
Why not try adding different flours together for different textures?
The quantities of flours I use here I've adapted to suit our tastes. 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 home baking your own wholemeal bread and wholemeal rolls you can't stop and you wont want to go back to shop bought!
🥘 Ingredients
- Strong Wholemeal Bread Flour
- Strong White Bread Flour - use strong bread flours when making bread because these flours have a higher protein content which helps to develop more gluten which is essential for the breads texture and rise.
- Organic Rye Flour (Optional) - adding some rye flour enhances the flavour and adds more fibre and nutritional benefits to the bread. You can omit this though and just add a similar quantity of strong white flour in instead.
- Salt - adding salt enhances the breads flavour and regulates the yeast activity to ensure proper fermentation and dough structure.
- Easy Mix Dried Yeast - use fast action yeast / instant yeast. It's easier than using fresh yeast as it's added straight into the bread dough without the need to dissolve first.
- Unsalted Butter - used to help regulate the salt content (rather than salted) and helps the breads overall texture.
- Lukewarm Water - use only lukewarm water. The water should be at room temperature. If you use hot water this might kill your yeast and then the bread will not rise.
See recipe card for quantities.
🔪 Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make wholemeal bread and rolls:
Step 1
- Place all ingredients except the water into a large bowl or your stand mixer bowl.
Step 2
- Mix with your hand in the large bowl until the dough is a breadcrumb like consistency. If using a stand mixer use the mixing accessory.
Step 3
- Gradually add the water, and mix until the dough forms a ball. If using stand mixer, add some water, still mixing with the mixing accessory attached for about 20-30s, then change to your dough hook and continue.
Step 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 about 10 minutes with the dough hook on. Then tip onto the floured surface and knead for a minute.
Step 5
- Form the dough into a ball, lightly cover with flour and place it in a clean bowl. Cover with cling film.
Step 6
- Repeat above process if you also want to make your 10 rolls and have another bowl with dough in covered with cling film. Or if you just want to make a loaf of bread carry on with the steps below.
Step 7
- After one hour remove the dough from their bowl(s).
Step 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 (I just use a clean black bin liner).
Step 9
- For the 10 rolls, roll the dough out into a long sausage shape and cut into 10 equal pieces. Using your hands, 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 another clean bag.
Step 10
- Pre-heat oven to 220C Fan. If you are making rolls, place a clean baking tray into the hot oven.
Step 11
- Once the rolls and the loaf have rested for at least an hour, then 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.
Step 12
- Carefully place the 10 dough rolls onto the pre-heated baking tray and also put into the oven on the same shelf as the bread.
Step 13
- Bake the rolls for 15-20 minutes until the tops are golden brown and when you tap a roll with your finger tips it sounds "hollow". Remove rolls from the oven. Turn the bread baking tin around in the oven if necessary to ensure an even bake. The loaf takes approximately 30-35 minutes to cook.
Step 14
- Remove the rolls to a wire rack to cool.
Step 15
- Remove the loaf from the tin to cool.
Step 16
- After one hour the rolls and loaf should be cooled. 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.
🧾 Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Nutrition Label for each slice of wholemeal bread (cut into 20 slices). Each slice of wholemeal bread is approximately 110 calories.
Nutrition Label for each wholemeal roll (10 rolls made) Each wholmeal roll is approximately 220 calories.
🍽 Equipment
For Making Your Own Home Made Bread I Recommend....
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
- Kitchen scale
- Stand mixer or
- Large mixing bowl
- Chopping board
- Kitchen knives
- Measuring spoons
- Measuring jug
- Baking tray
- Loaf tin
- Wire baking rack
This is the KitchenAid Stand Mixer I use. This KitchenAid heavy duty mixer is reliable, durable and efficient.
If you buy a KitchenAid stand mixer it's likely it will last you for life. Mine has so far!
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💭 FAQ's
How To Store Bread And Rolls?
The bread and rolls will last 2-3 days if stored in an airtight container. I do recommend freezing them though, as details in step 16 of the step by step guide above.
How To Make Vegan Bread?
You can replace the unsalted butter with approximately 50ml of olive oil which you should add into the mixture at the same time you are adding the lukewarm water.
🍞 Other Popular Home Baked Bread Recipes You Might Also Like
📋 Wholemeal Bread and Rolls Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
Dough Mixture
- 300 g Strong wholemeal bread flour
- 100 g Strong white bread flour
- 100 g Organic rye flour
- 15 g Salt
- 15 g Easy mix dried yeast
- 50 g Unsalted butter cut into cubes
- 300 ml luke warm water
Instructions
- Place all ingredients, except the water, into a large bowl / your stand mixer bowl.
- Mix with your hand in the large bowl until the dough is breadcrumb like. If using a stand mixer, use the mixing accessory.
- 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.
- 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.
- Form the dough into a ball, lightly cover with flour and place it in a clean bowl, covered with cling film.
- 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.
- After one hour remove the dough from their bowls.
- 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.
- 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.
- Pre-heat oven to 220C and place a clean baking tray into the hot oven.
- 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.
- Carefully place the 10 rolls onto the pre-heated baking tray and also put into the oven on the same shelf.
- 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.
- Remove the rolls to a wire rack to cool.
- Remove the loaf from the tin to cool.
- 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.
Notes
Nutrition
⭐ Rate The Recipe
If you’ve made this wholemeal bread rolls recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Zoe
Made a loaf of this whole wheat bread and posted the picture on Pinterest. It turned out great. Thanks for the recipe. Will definitely be making more!
Neil
Thanks so much for taking the time to make and rate my recipe Zoe. Your picture on Pinterest looks great! 🙂