This simple whole wheat bread has proved that the wholemeal bread really doesn’t have to be dense and dry. They taste great with homemade jam, mango chutney, herbal butter or cheese.
- 250 g Wholemeal
- 1/2 tsp Salt
- 20 g Fresh yeast
- 175 ml Lukewarm water
- Mix together the wholemeal and salt in a mixing bowl. Set aside. Dissolve the fresh yeast in 175ml water. Add into the flour mixture. Knead at the low speed until the dough forms and become smooth and elastic.
- Cover with a damp towel and let ferment at room temperature for about 40 minutes until the dough has doubled in size. Preheat the oven to 220C/430F with a bowl of boiled water.
- Punch down the dough and form into a roll, then divide into 8 portions. Round up and flatten each dough with your palm. Place them on a baking tray lined with a baking paper. Slash or cross-hatch the bread with a sharp knife. Spread some kernels on it. Allow them to rest for 30 minutes until about doubled.
- Bake the bread rolls in the middle of preheated oven for about 20 minutes. Remove and cool the bread rolls on a wire rack.