same day-breadswhole grainbeginner friendly

Crusty Whole Wheat Bread Rolls
This is one of my absolute favorite breads to make. The whole wheat flour adds depth of flavor while keeping the crumb soft and airy with a crispy flaky crust.
Crusty Whole Wheat Bread Rolls
Ingredients
- 230 ml water
- 3 g fresh yeast(or 2 g dry yeast)
- 220 g bread flour
- 100 g whole wheat flour
- 6 g salt
Instructions
- 1Mix 230 ml water with 3 g fresh yeast (or 2 g dry yeast). Add 220 g bread flour, 100 g whole wheat flour, and 6 g salt, then mix until no dry flour remains.
- 2Cover and rest for 30 minutes.Timer Available:First Rest (30:00)
- 3With wet hands, stretch all 4 sides to the center, then do a quick lift-and-slap.
- 4Cover and rest for 30 minutes.Timer Available:Second Rest (30:00)
- 5Repeat stretch-and-fold and another quick lift-and-slap.
- 6Let rise until doubled, about 2 hours.Timer Available:Bulk Rise (2:00:00)
- 7Turn onto a floured surface and divide into 6 equal pieces.
- 8Pre-shape each piece: flatten gently, roll, fold into a ball, and seal by pinching.
- 9Rest uncovered for 10 minutes.Timer Available:Bench Rest (10:00)
- 10Final-shape each roll by tightening the surface, pinching the seam, and rolling slightly longer with your palm.
- 11Place on a baking tray, cover with a towel, and proof for 30 minutes.Timer Available:Final Proof (30:00)
- 12Dust with flour, smooth lightly for a rustic finish, and score each roll with a sharp blade.
- 13Sprinkle a few drops of water around the rolls for steam, cover with another tray, and bake at 220°C for 20 minutes.Timer Available:Covered Bake (20:00)
- 14Remove the top tray and bake 10 more minutes until golden and crispy.Timer Available:Final Bake (10:00)



Watch the Video Tutorial
See every step in action! Follow along with the complete video guide for perfect results.
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