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100% Whole Wheat Bread Rolls with Homemade Bread Starter

100% Whole Wheat Bread Rolls with Homemade Bread Starter

This is a macrobiotic recipe for 100% whole wheat bread using straight homemade bread starter liquid (not a sponge). It's a simple bread with lots of flavor.

Ingredients: 4 small rolls

Whole wheat flour (finely milled)
250 g
Homemade natural leaven liquid
170-180 ml
Beet sugar, cane sugar, or your choice of sugar
1 tablespoon
Natural salt
1 teaspoon
Vegetable oil
1 tablespoon

Steps

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.

Story Behind this Recipe

This is a basic macrobiotic recipe for 100% whole wheat bread using homemade bread starter.