Recipe for coarse rolls
These delightful whole grain rolls/whole grain flutes are made based on the “Clean out the fridge” principle.
I call them “Clean out the cupboard rolls,” but they are no less delicious because of it.
Almost all types of flour/oatmeal can be substituted with others in the recipe; it’s “just” about ensuring the dough is kneaded well.
The key to success with coarser breads is to make sure the dough remains quite wet.
Ingredients
- 0.75 package Yeast
- 700 gram Water Preferably 37 degrees Celsius (99 degrees Fahrenheit)
- 36 gram Salt
- 25 gram Sugar
- 45 gram Oil Neutral in taste
- 100 gram Oatmeal
- 100 gram Graham Flour
- 100 gram Tipo 00 Flour
- 500 gram Wheat Flour Approximately
Instructions
- I like to use a stand mixer for my baking.
- It allows me to knead the dough for a longer time and get a lot of air into it.
- Mix yeast, water, salt, and sugar in the mixing bowl and stir well.
- Add oil and oatmeal and mix thoroughly.
- Add the whole wheat flour and mix thoroughly.
- Add the tipo 00 flour and mix thoroughly.
- Finally, add the all-purpose flour little by little until the dough pulls away from the sides of the bowl.
- Cover the bowl with a dish towel and let it rise for 1 hour. The rising time can be adjusted to fit your schedule, but I think it needs at least 30 minutes and at most 2 hours.
- Sprinkle flour on your kitchen counter and shape the dough into 10 rolls.
- Instead of 10 rolls, you can take 2 pieces of dough and make baguettes out of them.
- Place the rolls (and possibly baguettes) on a baking tray lined with baking paper and cover with a dish towel.
- Let them rise for 30 minutes.
- Bake them in the oven at 210 degrees Celsius (410 degrees Fahrenheit) on convection for 10-12 minutes.
- Normally, I brush my rolls/baguettes with either egg, water, flour, or yogurt - but I forgot it this time.
