Wholemeal Bread and Rolls

Birds eye view of 9 wholemeal rolls and a loaf of wholemeal bread on a baking rack.

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

Course Home Baking

Cuisine International

Prep Time 30

Cook Time 30

Total Time 1

Servings rolls or 1 loaf of 12 slices

Calories 220kcal

Author Neil

Equipment

Ingredients

Dough Mixture

300 g Strong wholemeal bread flour
100 g String 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

Metric - US Customary

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

Calories are per roll (10 rolls) in this recipe card. Calories per slice of bread (20 slices) are 110.

Nutrition