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43% Whole Wheat Bread Rolls
43% Whole Wheat Bread Rolls

Before you jump to 43% Whole Wheat Bread Rolls recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.

Enjoying healthy foods tends to make all the difference in the way you feel. We tend to feel way less gross whenever we increase our daily allowance of wholesome foods and reduce our consumption of unhealthy foods. Eating fresh vegetables helps you feel better than eating a slice of pizza. This can be a problem, nonetheless, when it comes to eating between snacks. You can spend numerous hours at the supermarket searching for an ideal snack foods to allow you to feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?

If you might be looking for a quick snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that added boost you need to get going. Eating on the run may be healthier with wholesome chips and crackers. Make the change from refined products such as white bread to the healthier whole grain alternatives.

You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to 43% whole wheat bread rolls recipe. To cook 43% whole wheat bread rolls you only need 8 ingredients and 15 steps. Here is how you do it.

The ingredients needed to prepare 43% Whole Wheat Bread Rolls:
  1. Provide 160 grams ●Bread (strong) flour
  2. Provide 100 grams ●Whole wheat flour (superfine grind)
  3. Get 20 grams ●Whole wheat flour (graham flour)
  4. Take 8 grams Sugar (roasted sugar)
  5. You need 4 grams Natural salt
  6. You need 4 grams Dry yeast
  7. Provide 1 tbsp Olive oil
  8. Use 180 to 190 ml Water
Instructions to make 43% Whole Wheat Bread Rolls:
  1. Put the ingredients in a bread machine in the listed order. Add the dry yeast into the yeast compartment, and start the "dough-only" program! (In the summer knead the dough with the lid open.)
  2. After the 1st rising is complete, take the dough out onto a lightly floured work surface and divide it into 8 pieces (each piece should weigh about 60g).
  3. Round off each piece of dough, trying not to touch the cut edges. Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
  4. Press the dough down with your palms to deflate. Dust with flour and turn them over, and form into thin rolls as shown in the photo.
  5. Cover with a tightly wrung out moistened kitchen towel, and leave to rise again (2nd rising) - about 40 minutes at 30 to 35°C. During the summer you can do this at room temperature!
  6. When the rolls have doubled in volume they're ready to bake! Start preheating the oven about 5 to 10 minutes before the dough has finished rising.
  7. Mist the dough with water, optionally dust with flour, and slash the tops with a sharp knife.
  8. Bake at 190 °C for 12 minutes and they're done! If you turn the baking sheet around 3 minutes before the end of the baking time, there won't be any unevenness in the finish.
  9. Light and airy. The more you chew on these, the more you can taste the delicious flour.
  10. If your timing is off after kneading the dough, you can delay the rise and adjust your schedule a bit by putting the dough in the vegetable compartment of your refrigerator.
  11. This time, after I finished kneading the dough, I rounded the dough off, put it in an oiled bowl, covered the bowl with plastic and left it in the vegetable compartment for its 1st rising.
  12. 2 and a half hours later, test the dough with a finger. If the hole it makes remains, it's good to go. Proceed from Step 2 above.
  13. Be sure to always test the rise with your finger! Poke in a moistened finger, and take it out slowly. If the hole remains the dough has risen enough. If the hole fills back in it needs more time.
  14. All kinds of sandwiches . Ham + coleslaw + tomato; scrambled eggs + spinach + cheese; sautéed carrots.
  15. Try using 15 g of honey dissolved in the water instead of the sguar. Please weigh the water with the honey in it. The honey version of this bread is even lighter!

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