Wheat Whole Grain Rolls
Baking and Desserts • Yugoslavian
Description
From a dietary perspective, whole grain flour is significantly healthier than regular white 'Extra' fine flour: it retains the germ and bran— the most valuable parts of the wheat grain in terms of fiber content. In terms of taste, these rolls may not be as fluffy and airy, but they have a certain charming sense of naturalness: with a color reminiscent of unbleached linen, a dense crumb, and a firm crust, they unmistakably announce from the moment you open the bag that this is not industrial bread, but a product of handcrafting. And baking them is no more difficult than making regular white rolls.
Ingredients
- Wheat Flour 20 oz
- Wheat Flour 20 oz
- Water 20 fl oz
- Rye dry sourdough starter 0 oz
- Vegetable Oil 4 spoons
- Salt 0 oz
- Dry yeast 0 oz
- Flaky sea salt 0 oz
Step-by-Step Guide
Step 1
For the rye starter, mix 60 grams of rye flour with 85 ml of water and leave it at room temperature. On the second day, add the same amount of flour and water. On the third day, discard half of the mixture, then add 60 grams of flour and 60 ml of water; after ten hours, once the starter has doubled in size, discard half again and add another 60 grams of each ingredient. Repeat this process the following day. On the fifth day, leave 5 grams of the starter and add 20 grams each of flour and water. When the starter has doubled in size and is on the verge of collapsing, it can be used and fed at a ratio of 1:5. Store in the refrigerator.
Step 2
Add the yeast and rye starter to the water, whisk together, and let it sit for a couple of minutes. Add all the flour and salt. Mix in a stand mixer on medium speed for three minutes, then pour in the oil and mix for another four minutes. Place the dough in a greased bowl, cover with plastic wrap. After forty-five minutes, remove the wrap and let it rest for another hour and a half.
Step 3
Place the dough onto an oiled surface. Divide it into portions of 70 grams each. Leave it on the surface covered with plastic wrap for ten minutes. Shape the portions into balls. Arrange them in a deep baking tray and cover with plastic wrap. Let them rest for one hour.
Step 4
Preheat the oven to 410°F. Spray the rolls with water and sprinkle with salt. Bake for fifteen to twenty minutes.
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