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.
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.
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.
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.
When the cuts start to open up, and the rolls have almost doubled in size, bake for 15-20 minutes at 200℃.
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.
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.
I used raisin yeast (see recipe) for this bread. Since it uses liquid yeast, this recipe is quite straightforward. I generally prepare the dough in the evening, and do the second rising, then bake it the following morning. It's also good to add nuts or dried fruit of your choice to the dough.