What causes a phobia to bake beans
The fastest and easiest wholemeal bread rolls in the world
A fresh, fragrant wholemeal bread with a crispy crust and a juicy crumb (that's how the inside of the bread is called) is one of the most delicious things you can eat for me. Especially when I've baked it myself - and therefore know exactly what's inside.
Apparently I'm not alone in this, because my recipe for the simplest wholemeal bread in the world is by far the most-read post on our blog year after year.
Even if Katrin and I have only rarely eaten bread since we switched to a vegan diet, it is always a highlight for us when we cut the first slice of the still warm wholemeal bread and usually enjoy it either neat or with a few drops of olive oil .
Our weekend bread ritual
In recent years, not only has our bread consumption decreased, but we have also (quite unconsciously) said goodbye to a weekend ritual: For years, Sunday has been with us for years with bread from the bakery, sweet spreads, coffee and radio talk from Bärbel Schäfer started.
I can't really say why we didn't do that at some point. One reason, however, was certainly that we simply didn't like the rolls from the bakery any more - in direct comparison to our homemade wholemeal bread, they naturally had a difficult time.
So for years our apartment was (with a few exceptions) a roll-free zone. Until a few months ago I got the idea to try baking bread rolls myself.
The result was so convincing that we have since revived our old ritual - with one exception: instead of Sunday morning, after the park run on Saturday, we start the weekend with crispy, warm wholemeal rolls!
Whole grain rolls: quick to prepare and incredibly tasty
So far, the supposedly great effort had kept me from baking bread rolls for breakfast myself. Who wants to wait in the morning for the dough to rise sufficiently before starting breakfast? At least I don't!
When I was looking for a quick bread roll recipe, I came across the great blog “Tines vegan bakery” (again). I used Tine's recipe for quick sunflower seed rolls as a basis, and experimented with different flour combinations, additives, cooking times and dough consistencies.
In the meantime I have perfected the recipe for myself. The best part is that the dough only needs to rise for as long as it takes the oven to heat up. With a little practice, you can bite into a crispy, warm wholemeal bun just 45 minutes after the first handle!
I will now first introduce you to the basic recipe, and below you will find 3 ideas for variations and a few more tips on freezing and baking.
Ingredients for 8 whole grain rolls
- 500g whole grain flour e.g. 250 g each of wheat and spelled
- 100g seeds, kernels and nuts e.g. 50 g each of ground linseed and walnuts
- 1 teaspoon salt
- 300ml lukewarm water not warmer than 40 ° Celsius so that the yeast is not destroyed
- 1/2 cube of fresh yeast or 1 packet of dry yeast
- Put whole wheat flour, seeds, nuts and salt in a mixing bowl and mix thoroughly.
- Dissolve the yeast in a glass or measuring cup in lukewarm water.
- Add the yeast solution to the dry ingredients and stir roughly with a dough hook until you can no longer see any dry flour residues.
- Now manual work is required: continue kneading the dough with the heel of your hand for a few minutes until a smooth dough ball is formed. If necessary, gradually add a little more water or flour if the dough is too dry or too sticky. The dough is perfect when it no longer sticks to the bowl or hands, but also has no “cracks”.
- Prepare a baking sheet with parchment paper, flour the work surface and divide the dough into 8 equal pieces. I mostly use a spatula to "cut" the dough.
- Shape the individual pieces of dough into beautiful balls in your hands and distribute them on the baking sheet with enough space. Lightly press each dough piece on and, if necessary, bring something into a "roll shape".
- Preheat the oven to 200 ° Celsius and let the dough rise in a warm place during this time (approx. 5 - 10 minutes).
- Bake the wholemeal rolls for 25 minutes and serve on a wire rack while still warm and crispy.
Basically, you can use any mix of wheat, spelled and smaller amounts of other types of flour for these rolls (for example lupine flour, soy flour or rye flour). Depending on which flour you use, you will sometimes need a little more, sometimes a little less water. The rest stays the same.
There are no limits to your creativity when it comes to putting together the extras. Try experimenting with oatmeal, sesame, pumpkin or sunflower seeds, chopped hazelnuts or dried tomatoes!
As a little inspiration I have put together three ideas for you here:
- Spelled walnut rolls: 100% spelled flour and 100 g coarsely crumbled walnuts.
- Oat crusts: 50% each of spelled and wheat flour, 100 g of oat flakes, turn the top of the dough pieces in oat flakes before baking.
- Wheat mixed rolls: 300 g wheat flour and 200 g rye flour (not the other way around, because rye rolls need a sourdough).
Tips for freezing and baking the rolls
The wholemeal rolls are excellent for freezing and baking. It's best to freeze them as soon as they've cooled down - then they'll taste like fresh out of the oven later!
I put 4 rolls in a freezer bag and suck the air out with a straw before closing. Take the rolls out of the freezer the evening before you want to eat them and let them thaw in the freezer bag overnight. Before baking, brush them with a little water, then they will be nice and crispy, but still remain juicy on the inside.
After about 10 minutes at 180 ° Celsius, the wholemeal rolls are perfect. Enjoy the meal!
Delicious spreads for your whole grain rolls
Start the revolution in your kitchen!
In our popular recipe e-books (more than 5,000 copies sold) we present you our favorite dishes according to the ingenious one Grain Green Bean Formula for the perfect vegan dish.
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