Knead together all the ingredients except for the dry yeast. Apparently whole wheat flour bread doesn't require much kneading. Add the dry yeast last and knead a bit.
Allow an hour for the first rise. After it rises, softly punch the dough down to remove the gas, then allow it to rise again for 30 minutes.
Remove the dough from the bowl and gently divide into 6 portions and form them into round balls. Cover with a damp cloth and allow the dough to rise for 45 minutes to an hour. (This dough won't rise too much, so the balls won't double in size).
Bake in a preheated oven at 200 ℃ for 15 minutes. After baking, they'll still appear small, but they're very dense, so I think even one roll will leave you quite satisfied.
Story Behind this Recipe
I love whole wheat flour!
They're good as is, but they're also delicious if you eat them with unsweetened peanut butter, honey, etc. For a macrobiotic diet, I recommend using Shirakami yeast and rice syrup! Dissolve the Shirakami yeast in a small bit of lukewarm water before using (adjust the amount of water).