Rolls and Bread 30% wholemeal. Recipe from the “mixer manual”
- 700 g white bread flour
- 300g wholemeal flour (organic)
- 2 teaspoons salt
- 40 g unsalted butter diced
- 40 g fresh yeast
- 600 g water
1. Put the flours with the salt in a bowl. Add the diced butter and mix for 30 secs.
Crumble the yeast with a little of the flour. Add the the water and start mixing : 3 minutes on low speed (minimal speed) and two on high speed (1 on a scale of 6). Result is a quite light not sticky dough.
Form into a ball and leave to rise for 25 minutes.
2. Turn out the risen dough. Deflate gently and form into a loaf and 13 rolls.
Leave to rise for another hour.
3.Preheat the oven to 220 C. Bake the rolls for 22 minutes and the bread for 32.
Leave to cool on a wire rack.