RCL – Whole Wheat Rolls

by on September 20, 2012 » Add the first comment.
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1 C Whole Wheat Flour
1.5 C High Gluten Flour
1/4 C Baguette flour
1/2 C Westphalian Pumpernickel Mix
1 tsp Yeast
1/4 C Parmesan Cheese
1 C Water – more or less – adjust database


Mix all ingredients for 3 minutes slow
Increase speed then 5-7 minutes until well developed
Rest the dough for 20-30 minutes
Cut off golf ball sized pieces
Shape rounds, bench rest for 15 minutes
After rounding, dip in Whole Wheat Flour and place on the sheet pan
Proof for about 30-40 minutes
Score one cut in the middle of each
Bake with steam for 5 minutes at 500 degrees
Lower temp to 400 degrees and cook until browned

10 pounds Whole Wheat Flour
15 pounds High Gluten Flour, 99PRD011113
2.5 pounds Crusty Baguette – 10%, 99PRD011409
5 pounds Westphalian Pumpernickel Mix
4 oz Dry Yeast, 99PRD012140
9 Liters Water
Served on Day 1, 2, 3, 4, 5, 6, 7

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