Ingredients
- 250 grams Whole wheat flour
- 1/2 teaspoon Salt
- 20 grams Fresh yeast
- 175 ml Lukewarm water
Make it step by step
- Mix together the whole wheat flour and salt in a mixing bowl. Set aside. Dissolve the fresh yeast in 175ml water. Add into the flour mixture. Knead at the low speed until the dough forms and become smooth and elastic.
- Cover with a damp towel and let ferment at room temperature for about 40 minutes until the dough has doubled in size. Preheat the oven to 220C/430F with a bowl of boiled water.
- Punch down the dough and form into a roll, then divide into 8 portions. Round up and flatten each dough with your palm. Place them on a baking tray lined with a baking paper. Slash or cross-hatch the bread with a sharp knife. Spread some kernels on it. Allow them to rest for 30 minutes until about doubled.
- Bake the bread rolls in the middle of preheated oven for about 20 minutes. Remove and cool the bread rolls on a wire rack.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Angie's Recipes, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.