Wholemeal Bread Rolls

Bread is one of those bakes everyone thinks will be difficult to do by hand, and always just opt for shop bought produce.
But I am here to tell you it can be easy as 1,2,3. There are so many simple recipes out there, and more often than not, you can find a simple recipe on the back of a pack of bread flour or dried yeast; so you don't even have to go searching!

I usually always follow the recipe on the back of whichever bread flour I have purchased and then just either create bread rolls or a loaf, just depending on how I feel that day. However, if you're looking for some exciting bread bakes, just head over to the BBC Good Food website, they have tonnes of recipes to feast your eyes on.

So here is the recipe I use for my Wholemeal Bread Rolls, I always use Allinson's bread flour, I don't know why, I just always seem to pick that up from the shelf in Morrisons!

Ingredients:
400g Strong wholemeal bread flour
100g Strong white bread flour 
1 Easy bake yeast sachet (7g) 
1 .5tsp Salt                   
50g Butter melted            
1tbsp Unrefined light muscovado sugar
300ml Warm water

Method:
Mix the flours, salt, and yeast in a bowl. Mix together the melted butter, sugar and water, then mix into the dry ingredients with a round-bladed knife.
Tip onto a lightly floured surface and knead for 10 minutes.
Lightly grease your mixing bowl (ideally with olive oil), and pop the dough back in, cover with a clean tea towel and leave to double in size.
Knock back the dough by gently kneading it to knock the air out. Mold into a smooth oval and lift into a lightly oiled 900g loaf tin (or just two smaller ones).
Prove the dough again until it doubles in size.
Pre-heat your oven to 200 degrees Celsius.
Lift the tin into the oven and bake for 35-40 minutes until it can be easily lifted from the tin and sounds hollow when the base is tapped.
Cool on a wire rack.


If you want to make bread rolls instead, simply weigh your dough and then divide it by 8, and split the dough.
Then roll into a smaller oval and pop on a lightly oiled baking tray, and bake for 20-25 minutes or until golden brown.
You should be able to tap the bottom of the roll and it will sound hollow, then you know it is cooked.
Leave to cool on a wire rack.



Happy baking!

Charley x

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