Whole Wheat Dinner Rolls
Posted by orutherfurd Fri, Jan 14, 2011 12:44 PM · 4 stars based on 1 review
Total Formula
1.083 kg total (217.53% hydration)
- whole wheat flour 190 g (38.15%)
- all-purpose flour 140 g (28.11%)
- bread flour 128 g (25.7%)
- wheat berries 40 g (8.03%)
- water 455 g (91.37%)
- sesame seeds 42 g (8.43%)
- wheat germ 35 g (7.03%)
- honey 28 g (5.62%)
- salt 12 g (2.41%)
- canola oil 10 g (2.01%)
- instant yeast 3.3 g (.66%)
Poolish
- 140 g all-purpose flour (100%)
- 140 g water (100%)
- .3 g instant yeast (.21%)
- Total 280.3 g
Mix all ingredients together just until smooth. Ferment until bubbly and sweet-smelling (10-14 hours).
Cooked Wheat Berries
- 40 g wheat berries (100%)
- 40 g water, berries will absorb their weight in water (100%)
- Total 80 g
Put berries in a saucepan, add enough water to cover by an inch. Cover, bring to a boil, reduce to a simmer and cook until soft and plump (about 40 minutes). Drain, optionally reserving the water for use in the final dough.
Final Dough
- 190 g whole wheat flour (59.75%)
- 128 g bread flour (40.25%)
- 275 g water (86.48%)
- 42 g sesame seeds (13.21%)
- 35 g wheat germ (11.01%)
- 28 g honey (8.8%)
- 10 g canola oil (3.14%)
- 3 g instant yeast (.94%)
- 12 g salt (3.77%)
- 280.3 g poolish
- 80 g cooked wheat berries
- Total 1.083 kg
Add all ingredients together and mix. Dough will be loose and wet. With the loose consistency, I knead it for a minute, then given 3 or 4 good folds over a 2.5 hour period.
Ferment for 2 to 2.5 hours @ 75°F, with at least 1 fold.
Divide into 12 90g pieces, roll into balls, top balls with additional sesame seeds, and arrange in 3x4 rows in a greased 9" pan.
Proof for 1 hour or until almost doubled in size.
Preheat oven to 450°F.
Spritz rolls with water prior to loading into oven. Bake for 25 minutes to 30 minutes. Remove from pan, to cool, but do not divide prior to eating.
These rolls freeze well. If placed into a non-preheated oven @ 350°F, they'll be ready in 10 to 15 minutes.