The whole wheat bread that you usually get from a store or from a deli doesn’t taste good. Crumbly and tasteless, you think that’s the price of eating a bit more healthily. I think most people in America think under these assumptions: that you must either eat healthily, or eat food with flavor. I fully disagree with such assumptions. For instance, this recipe for a (mostly) whole wheat sandwich roll, provides a much better nutritional profile than a standard white roll, but tastes much better than the typical rolls (wheat or white) that you can buy.
This recipe for a (mostly) whole wheat sandwich roll, provides a much better nutrition than a regular white roll, but tastes much better than the typical rolls (wheat or white) that you can buy.
- 2 1/2 c. whole wheat -
- 1 c. filtered water -
- 1 c. unbleached flour -
- 4 Tbs. XV olive oil -
- 5 Tbs. milk -
- 1 1/2 tsp. yeast -
- 2 tsp sugar -
- 1 1/2 sea salt -
- 1 tbs. honey -
in the mixer bowl dissolve yeast in lukewarm milk, add sugar. Once yeast starts to foam add the flours, the honey,
and mix, slowly add the water, then oil and salt
keep mixing till you obtain an homogeneous, smooth dough but not sticky. If sticky add some more flour. If too dry add a little bit of water at the time. Mix for 10 minutes. Transfer dough to a slightly floured countertop, fold into a ball and let proof in a greased bowl, covered with a plastic wrap in a warm place till it doubles its size, for about 3-4 hours.
once proofed, remove dough from bowl, knead for a few seconds and let rest under the upside down bowl for about 30 minutes. Afterwards remove dough from bowl
an cut in 8 pieces of equal size. Roll each piece flat
and roll it over itself to obtain a cylinder
and repeat one more time
and place buns on the oven liner, spray with water and
let rest in a warm place till they almost double their size (about one hour). Bake at 400 F* for about 15 minutes or till they turn golden brown.
Remove and cool down on a cooling rack.