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Crispy, juicy, warm, fragrant wholemeal bread rolls with a cup of coffee for breakfast – it’s hard to start the day any tastier. Of course, they taste best when homemade. Here I show you how you can make wholemeal buns yourself. It’s pretty easy and requires very few ingredients. A detailed wholemeal bread rolls recipe with exact quantities and step-by-step instructions can be found below.
Making wholemeal bread rolls instead of buying
I always prefer homemade baked goods to pastries from the bakery. It’s no different with wholemeal bread rolls, just like croissants, baguette or whole wheat bread.
I also prefer to make sweets myself, such as custard cherry hand pies, Franzbrötchen, pudding pretzel or apple crumble pizza with cinnamon.
Then at least I know what ingredients are in it and can do without additives. In addition, I always give the yeast dough enough time to rise, which makes the pastries more digestible later on.
But above all, homemade always tastes much better than baked goods from the supermarket or the bakery.
And because the wholemeal buns are so easy to make with a few common ingredients, there’s really no reason to buy any.
I made my wholemeal bread rolls with a mixture of whole wheat flour** and whole spelt flour. Alternatively, like for the baby cookies, you can use only whole wheat flour for the recipe.
If you choose to use other wholemeal flours, the consistency of the dough and also the bread rolls may differ greatly. I have not tested the recipe without wheat flour. But if you experiment with different flours, feel free to write me in a comment about your experience.
Note that different flours absorb liquid differently. So you may need a little more or a little less flour than what is listed here in the recipe. Therefore, add flour in batches and check the consistency of the dough each time you add the next batch of wholemeal flour.
Fresh yeast or dry yeast?
As you’ve probably noticed, I usually prefer to bake with fresh yeast. But dry yeast work just as well for the wholemeal bread rolls recipe.
You can then mix it with the dry ingredients and then knead it all together with water. For the quantities here below, you’ll need 7 grams of dry yeast.
Refine with nuts, kernels, seeds
You can refine your wholemeal buns with chopped nuts, kernels and seeds, depending on your taste. Knead them into the dough. Just note that you may need to soak seeds in water beforehand.
They can be sunflower or pumpkin seeds, flax or chia seeds, sesame seeds, oat flakes, poppy seeds, chopped hazelnuts or walnuts.
How to serve and store wholemeal buns?
The wholemeal bread rolls are ideal for breakfast. They taste great with both savory and sweet spreads. Try them with my walnut spread, the homemade hummus, vegan tuna sandwich spread or blackcurrant jam.
You can also serve the buns with a stew or soup, such as the creamy vegetable soup with potatoes, vegetarian borscht, vegan Russian solyanka, shchi soup, kharcho. This will make your lunch or dinner even more delicious.
With the Russian carrot salad or beet salad they are ideal as a snack between meals. It also makes the wholemeal bread rolls perfect as a cold appetizer.
Still warm, straight from the oven, the wholemeal buns taste best. You can store the leftover rolls in airtight packaging, so that they do not dry out, in a not too warm place for a few more days.
You can also freeze the wholemeal bread rolls. Put them in a freezer bag after they have cooled down. Before serving, you can let them thaw overnight and then warm them up briefly in the oven.
These wholemeal bread rolls are
- crispy on the outside,
- juicy on the inside,
- very tasty,
- healthier than buns made from white flour,
- easy to make with few ingredients,
- ideal for breakfast, with soup or as a snack.
Vegan wholemeal bread rolls recipe
The wholemeal bread rolls recipe you’ll find below comes without animal products. Moreover, it is very simple.
You only need about 10 minutes to prepare the dough. Just knead all the ingredients together.
Then leave the yeast dough to rest for an hour. Then you can start shaping the wholemeal buns and, after they have risen briefly, start baking them.
How to make wholemeal bread rolls: tips and tricks
- You can also use only whole wheat flour for this recipe. See my notes above on the different types of flour.
- You can use dry yeast instead of fresh yeast. For the recipe below, you will need 7 g of it.
- The amount of flour listed in the recipe may vary. If your dough is too dry, add some lukewarm water. If it is mushy, add some more flour.
- You can knead different nuts or seeds into the dough. You can find more information about this at the top of the article.
Did you make wholemeal bread rolls using this recipe? I’m looking forward to your result, your star rating and your comment here below, how they turned out and tasted to you.
Also try my sweet roll recipes:
- Buchty with apple-cinnamon filling – aromatic yeast rolls
- Pumpkin buns recipe – how to make vegan pumpkin bread rolls
- Sweet buns with jam and crumbs – fluffy and very aromatic
Wholemeal bread rolls
- 350 ml water lukewarm
- 250 g whole wheat flour**
- 250 g whole spelt flour
- 21 g fresh yeast
- 1 tsp salt
- flour for the work surface
for brushing and sprinkling (alternatively)
- sunflower seeds
- pumpkin seeds
- sesame seeds
- some water lukewarm
- Dissolve fresh yeast in lukewarm water.
- Mix whole wheat flour, whole spelt flour and salt, add to the yeast mixture and knead into a somewhat sticky, soft dough.
- Knead the dough for 5 - 7 minutes and let it rise, covered, in a warm place for 1 hour.
- On a floured work surface, divide the dough into 12 equal pieces (about 71 g - 72 g each for me), lightly flouring your hands as well, and shape each piece of dough into a ball.
- Spread the dough pieces with plenty of space between them on a baking sheet lined with baking paper and let them rise in a warm place for 20 minutes.
- Carefully brush the buns you want to sprinkle with seeds lightly with lukewarm water and sprinkle with sunflower seeds, pumpkin seeds and sesame seeds to taste.
- Bake the wholemeal bread rolls in a preheated oven at 220 °C top and bottom heat for approx. 25 minutes.
- You can also use only whole wheat flour for the recipe. See my notes above about the different types of flour.
- Dry yeast can be used instead of fresh yeast. For the recipe you then need 7 g of it.
- The amount of flour given may vary. If the dough is too dry, add some more lukewarm water. If it is mushy, add some more flour.
- Note the detailed tips and tricks for making the wholemeal bread rolls at the top of the post.
If you are using Pinterest, you can pin the following picture: