Wholemeal bread rolls with rye flour

Zmień język Polski
2026-09-08
Existing baking tin 1
X
New baking tin 2
X
List of ingredients and their quantity in the recipe: 3

When giving the number of ingredients, use decimal numbers
(e.g., 0.75 instead of 3/4).

Quantities after conversion to square 22x22:
Choose product 1

Choose ingredient, which you want to recalculate to e.g. spoons

See results 2

Enter one of the values ​​to see the conversion rate for the rest of the data

Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
Comment (0)

Wholemeal bread rolls with rye flour

Another year, another World Bread Day! I bake bread and rolls several times a week, so I couldn’t let the occasion pass without baking something special. These delicious wholemeal rolls with rye flour came out of the oven recently, and they were a real success – soft, flavourful and perfect for a homemade breakfast. What kind of bread is filling your home with its delicious aroma today?

Makes 10–12 rolls.

Ingredients for the wholemeal rolls with rye flour:

  • 280 g wholemeal strong white bread flour
  • 50 g strong white bread flour
  • 115 g rye flour
  • 300 ml milk
  • 1¾ teaspoons salt
  • 2 teaspoons sugar
  • 25 g butter, melted
  • 7 g dried yeast or 14 g fresh yeast

Mix the flours with the dried yeast (if using fresh yeast, first prepare a yeast starter). Add the remaining ingredients and knead the dough, adding the melted butter towards the end. Knead for long enough until the dough is soft and elastic. Shape into a ball, place in a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in volume (this will take about 1½ hours).

After this time, remove the dough, knead briefly and divide into 10–12 equal pieces, about 73 g each. Shape each piece into a roll, dust with flour and place on a baking tray lined with baking paper. Cover and leave in a warm place for about 40 minutes, until doubled in volume. After this time, make a deep slit along the centre of each roll (almost down to the baking tray), for example using the handle of a wooden spoon. Leave to rise again for 5 minutes.

Bake at 220°C for about 15–20 minutes. Remove from the oven and leave to cool on a wire rack.

Method for bread machine users:

Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.

Enjoy!

Wholemeal bread rolls with rye flour

Recipe source: Bread by Christine Ingram and Jennie Shapter. 

Browse posts by ingredients:
See also:
Thank you for posting a comment.

I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.

Blog author

0 comments posted
Add comment
Search in comments