Sprouted Whole Wheat Flour Mini Rolls#BreadBakers

For this month's Bread Bakers Event our Host: Sue asked us to Make any type bread using sprouted flour. Since we do not get Sprouted Wheat Flour, had to sprout the grains at home and then take to the mill to make a fine flour. See the recipe here
 Made these roll with Homemade Sprouted Whole Wheat Flour. These are super soft and have a amazing aroma. So easy to make. 
This dough is a sticky dough difficult to handle hence you have to use a bench scrapper, do no be tempted to add extra flour or else the rolls will turn hard and chewy. Just have patience and keep the this dough to relax for 15 minutes each time to take it to knead. 
This sprouted whole wheat flour dough I keep to proof 3 times. First time when I kneaded the dough it was so sticky, just added 2 tablespoons of bread flour, lifted on a oiled work surface and with a bench scrapper just folded the dough 3 -4 times, then kept it a oiled bowl for 30 minutes. 
After that punched down the dough and again took it on a oiled surface and kneaded it for 10 minutes with a bench scraper by folding it. Again kept it to proof for 30 minutes. After that punched it down in the bowl itself, with a bench scraper again folded it 4 to 5 times and kept for final proofing for 30 - 45 minutes. After it doubled in size divided the dough and made the rolls. 

Ingredients

200 Grams Sprouted Whole Wheat Flour
120 Grams Bread Flour
2 Teaspoons Milk Powder
2 Tablespoons Sugar
½ Teaspoon Salt
30 Grams Salted Butter
 Cup Fresh Thick Yogurt
1 Egg - lightly beaten

2/3 Cup Water
1 Teaspoon Rapid Rising Yeast
2 Tablespoons Bread Flour - extra to knead the dough

Method
Sieve the both the flours and milk powder keep aside.

In a bowl add the sieved flours, salt, sugar, yeast , mix it well, then add the lightly beaten egg and yogurt mix well into the flour, add water little at a time and knead it , this dough will be very soft and sticky dough, do get tempted to add more flour. Now add the butter and knead it again well . Take it on to an oiled surface add 2 tablespoons bread flour and keep folding the dough with a bench scrapper, till incorporated.
Keep this in an oiled bowl covered with a cling film for 30 minutes. After 30 minutes take this again on to a oiled surface and again keep folding the dough with the bench scrapper for 10 minutes. Keep this back into the bowl and cover for 30 minutes. 
After 30 minutes again punch down the dough and with the bench scrapper keep folding the dough for 10 minutes. By now the dough with will much better to handle and not so sticky. Keep this again into the bowl and keep it covered till it doubles in volume say about 45 minutes.
After it has doubled take it on to a oiled surface and deflate the dough with dusted hands fold the dough and then flatten it lightly into a round circle, divide the dough into 12 equal pieces. Since I was making it into a square muffin mold my rolls were smaller made 14 . The muffin mold was of 8, made two round and one big bread. 
Dusted each roll in bread flour place them in the muffin mold.
Slashed them with a blade, covered it with a damp cloth and kept to double in volume for 20 minutes.
Baked them in a preheated oven at 180°C / 356°F for 18 to 20 minutes. 
When they are out of the oven brush it oil or butter and let them cool on a wire rack. 
Slice butter and enjoy

Lables: Bread, Mini Roll, Sprouts, Whole Wheat Flour, Bread Bakers 

Bread Bakers January 2020
Sprouted Flours
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

6 comments:

  1. Rolls are always welcome here so I will make a point of trying these. Plus the primer on making sprouted flour- since not all the shops have it on hand all the time.

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  2. Wow, what amazing dedication. I can't believe you sprouted your own grains and then had them milled. I'm astounded.

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  3. Wow! I so admire that you went the extra mile and sprouted your own wheat! Looks fabulous!

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  4. Wow! Those look so soft and fluffy! Beautiful results. And how awesome that you sprouted your wheat too. I've only done that once and ground the sprouted wheat into dough wet instead of drying and milling. But I do purchase pre-sprouted and dried grains to grind at home and love them.

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  5. I am so impressed that you actually sprouted grain and dried it and have it ground into flour, Sneha! That's what I call going beyond the call of duty to participate. Your rolls are lovely and fluffy!

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  6. I bet the yogurt helps keep them super soft!

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