Sunday Rolls with Whole Wheat Flour

Today I'm going to show you my personal Sunday rolls based on the recipe by Hendrik from The Bread Code. We've already done great live baking classes via Teams with him. One recipe stuck in my mind right away and has been baked and adapted repeatedly since then. Sometimes because the right flour isn't at home, and sometimes because I think there needs to be more whole grain on the table. Hendrik's basic recipe is based on simple type 550 wheat flour. My "There needs to be more whole grain on the table" variant uses 50:50 white and whole wheat flour.

I can also highly recommend not only baking with yeast but also using sourdough. The dough gets a deeper flavor, the rolls stay delicious longer, and they rise differently when baked. I always try to create a wild crust. With sourdough in the bread, it works better than with just yeast. I don't have a solid explanation for this; it's just my observation.

200g wheat flour type 550

200g whole wheat flour (microfine ground from the Drax mill)

10g salt

40g sourdough

2g fresh yeast

And here is the Original Recipe by Hendrik in our magazine.