Whole grain flour needs more water then white flour, that is a well known fact. And the psyllium hulls can bind a lot of water, too. Nevertheless I was surprised by the amount of water I needed to reach the right consistency when I prepared the dough. At the end there was more water then flour in the dough. It yielded good rolls but I found the amount of water a bit to much, anyway. And so I changed the recipe, using less water and bit of sugar beet syrup to break the slight bitterness of the bran.
And with this second try I was happy. They have a nice, moist crumb and stay fresh for a long time. They are not as airy as their siblings but a delicious, more healthy variant. The right roll for a healthy lunch break!
Moist Whole Wheat Rolls
yields 12 rolls
- 500gwhole wheat flour
- 3g Psyllium hulls
- 50g Sourdough from the fridge (100% Hydration)
- 400g Water Part 1
- 10g Salt
- 2g diastic Malt
- 30g sugar beet syrup (otional)
- 6g Hefe
- 100g Water Part 2
- (Oat-) Bran
Mix flour, psyllium hulls, sourdough, water part 1, malt, salt and yeast and knead for 12 min at slow speed and another 2 min at high speed. At this point, the gluten network should be very well developed. Now start to add slowly the water part 2 in small increments. Knead until fully incooperated.
If possible, place the dough in a square container, as this makes it later more easy to cut the dough into squares. Ferment for 6 hours, folding every 45 min the first 4 hours. After 6 hours the dough should be bubbly.
Heat the oven to 250°C
Sprinkle the surface generously with bran and carefully transfer the dough on the countertop. Take care to keep as many air bubbles in the dough as possible. As now the other side is facing upwards, sprinkle these side of the dough with bran, too. With a dough scrapper cut the dough into 12 squares of the same size. Carefully place them on a baking tray.
Bake at 250°C for 10 min with steam, then reduce the heat to 230°C and turn the mode to convection to increase the crispiness. Bake for another 15 min.