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Slices of soft wholemeal bread on a wooden board, whole grain bread for kids

Soft 50/50 wholemeal lunchbox rolls with fresh-milled flour

Twelve soft enriched rolls made with half fresh-milled wholemeal and half white bread flour, the middle step in moving a family from white bread to 100% whole grain.
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Prep Time 30 minutes
Cook Time 18 minutes
Rising and resting 2 hours 12 minutes
Total Time 3 hours
Servings: 12 rolls
Course: Bread
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g freshly milled wholemeal flour hard white or hard red wheat
  • 250 g white bread flour
  • 340 g full-cream milk lukewarm
  • 1 large egg about 50 g
  • 40 g soft butter
  • 30 g honey
  • 9 g fine salt
  • 7 g instant dry yeast
  • Beaten egg or milk, to glaze
  • Sesame or poppy seeds, optional

Equipment

  • Sana grain mill

Method
 

  1. Mill. Mill 250 g of wheat on the finest setting the mill manages without labouring, and let the flour cool for ten minutes.
  2. Mix. Combine both flours, the yeast, the milk, the egg and the honey. Mix only until no dry flour remains. Hold back the salt and butter.
  3. Rest. Cover and rest for twenty minutes so the bran finishes absorbing water. Do not add flour during this time.
  4. Knead. Add the salt and soft butter. Knead eight minutes by hand or five minutes in a mixer on low, until smooth and tacky.
  5. Bulk rise. Cover and rise 60 to 75 minutes at 24 to 26 °C, until risen by about three quarters.
  6. Shape. Divide into twelve pieces of about 81 g and roll each into a tight ball. Place on a lined tray in a 3 by 4 grid, about 2 cm apart.
  7. Final proof. Cover and proof 40 to 50 minutes, until puffy and just touching. A gentle dent should fill back over two or three seconds. Preheat the oven to 190 °C.
  8. Bake. Glaze with beaten egg or milk, add seeds if using, and bake at 190 °C for 16 to 18 minutes until deep golden. The centre of a middle roll should read 93 to 96 °C.
  9. Cool. Brush the tops with butter for a soft crust and cool on a rack for twenty minutes before serving.

Notes

Yield: 12 rolls. The method above the card explains what the dough should look and feel like at each stage.