Ham-stuffed whole wheat rolls
The second batch , more whole wheat flour than bread flour .
So , when I made my first whole wheat bread , a combination of flour , actually , more bread flour than wheat ....
Did I do something wrong ?! ....
I've actually forgotten that whole wheat flour takes more time to double its size compare to bread and all-purpose flour and didn't rise that much ! Silly me ! pffffttttt
This batch is not a recipe for stuffed ham rolls ! I just played around with some ingredients , more whole wheat than bread flour , so that I can have a comparison to the ones that I've made using a different recipe ....
The first yum ! 50 grams wwf , 130 grams bread flour ... Need to tucked the ends of the rolls properly !
I love both results though using a wheat and bread flour combo yield a smaller bread yet more substantial ( in taste ) compare when using bread/all-purpose flour ....
Both bread were still soft after three days at room temperature ( packed in a plastic bag ) though the first one , more bread flour than whole wheat , was more softer , fluffier and yummier .....
As I love eating store-bought stuffed bread where it's made of bread or all-purpose flour , this whole wheat and bread flour combo makes a delicious and healthier choice ....
Now , if only I didn't add that ham and mayo ! lol
Recipe from The Big Book of Bread
Soft wholemeal rolls , makes 8 rolls
My modification in red
225 grams strong plain wholemeal flour , plus extra for dusting ( 175 grams wholemeal flour , 50 grams bread flour )
1 tsp salt
25 grams butter , diced
1 1/2 tsps easy-blend dried yeast ( Saf red instant yeast )
1 tsp caster sugar
about 150 ml warm milk
some sliced ham
1 1/2 tablespoon mayo + 1 tsp Thai chili garlic sauce , mix together
* Grease or flour 2 baking sheets and set aside . Mix the flour and salt in a large bowl , then rub in the butter . Stir in the yeast and sugar . Make a well in the centre , then add enough milk , mixing to form a soft dough .
* Turn into a lightly floured surface and knead until smooth and elastic . Shape the dough into round , then place it in a lightly oiled bowl , cover and let rise in a warm place until double in size .
* Knock back the dough on a lightly floured surface , then divide it into 8 equal portions . Roll each portion of dough into a round or oval , press each one dough firmly with the heel of your hand and release . I flattened each portion and put in the ham and top it with mayo mixture , roll and sealed then cut several slashes on the top of the each dough with a knife .
* Place rolls on the baking sheets , spacing them well apart , cover and leave to rise again for 20 to 30 minutes or until doubled in size .
* Meanwhile , preheat oven to 220°C / 425°F . Lightly dust the tops of the rolls with flour . I used an egg wash to brush the top . Bake for 15-20 minutes or until the rolls are lightly browned .
* Transfer to a wire rack to cool and cover with a clean , dry tea towel to keep the crusts soft .
Recipe for the first batch please check Cookpad's site