Recipe of Favorite 100% Whole Wheat Bread Rolls with Homemade Bread Starter

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Before you jump to 100% Whole Wheat Bread Rolls with Homemade Bread Starter recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods May Help You Stay Fit As Well As Healthy.

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Everyone likes to have dessert following their meals and if you are one of those people you may want to think about some citrus fruit. All the nutrition in citrus fruit, including vitamin C, are in addition essential for preserving your health. One desert that I have always liked is orange pieces mixed together with shredded coconut and mixed together with a light honey dressing.

For those of you who want to begin living a more healthy life the tips above can help you do that. Something that you should actually avoid is all of the processed foods which you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to 100% whole wheat bread rolls with homemade bread starter recipe. You can have 100% whole wheat bread rolls with homemade bread starter using 5 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook 100% Whole Wheat Bread Rolls with Homemade Bread Starter:

1. Take 250 grams of Whole wheat flour (finely milled).
2. Use 180 ml of Homemade natural leaven liquid.
3. You need 1 tbsp of Beet sugar, cane sugar, or your choice of sugar.
4. Get 1 tsp of Natural salt.
5. Use 1 tbsp of Vegetable oil.

Steps to make 100% Whole Wheat Bread Rolls with Homemade Bread Starter:

1. Put all of the ingredients in a bread machine, knead for about 10 minutes. Turn off the switch, gather the dough into a ball, put it in the bread maker, and reset the machine..
2. Put a damp towel over the bread maker and then, using the bread machine yeast-starter setting, slowly let the dough rise for 12 hours. Don't tightly wring out the towel..
3. When the dough rises 1.3 to 4 times in height, take it out, divide it into quarters, then roll each into a ball. Since the dough is firm, take care to make each surface smooth..
4. Make a deep cross cut into each rolls, arrange them on a baking tray, cover them with a tightly wrung damp cloth, then use the bread-rising setting of your oven for the second rising..
5. When the cuts start to open up, and the rolls have almost doubled in size, bake for 15-20 minutes at 200℃..
6. Feel free to use a seasonal yeast, or adjust the amount of liquid yeast to your liking. Unlike refined flours, the dough is firmer even after rising, but do not be concerned..
7. I recommend using finely milled whole wheat flour. The rolls will harden once cool, so warm them in a microwave or toaster..

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