Dutch Oven Wholemeal Bread Rolls

When outdoors it can be very rewarding to cook your own bread. These Dutch oven wholemeal bread rolls are a great option. They are rich and slightly sweet with added honey in the recipe.

A combination of bread flour and whole wheat flour (wholemeal flour) ensures they still rise well. Other small tweaks also keep this on the healthier side, such as replacing the sugar with honey. You’ll find these rolls hearty and flavorful, but not dense like many other healthy options.

The trick to cooking bread outdoors is temperature control. There are many temperatures to be considered and checked such as the wet ingredients, the warmed Dutch oven for rising, and the finish temperature. Make sure you also check the bread before taking it off the heat, to make sure the dough is cooked all the way through.

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Looking down into a Dutch oven filled with baked wholemeal bread rolls.
You will know the rolls are done when they are golden brown, but also check the internal temperature.
A stainless bowl with plastic wrap pulled back to expose the well risen whole wheat bead dough.
The dough is risen in a warm place until doubled in size.
Looking down on a wire cooling rack holding the baked and cooling wholemeal bread rolls in a circle from the Dutch oven.
Once cooked, turn the rolls out onto a cooling rack and let cool slightly before eating.
Looking down into a Dutch oven with partially cooked wholemeal bread rolls inside.
Make sure that all of your ingredients and equipment are at the correct temperature for the best results.
A white napkin lined basket filled with Wholemeal Bread Rolls.
Serve the rolls hot with a little melted butter on the top.

Dutch Oven Wholemeal Bread Rolls Recipe

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A white napkin lined basket filled with Wholemeal Bread Rolls.
When outdoors it can be very rewarding to cook your own bread, these Dutch oven wholemeal Bread Rolls are a great option.
Preparation 2 hours 30 minutes
Cook 35 minutes
Ready in 3 hours 5 minutes
Servings 24 Servings
CourseSide Dish
InfluenceGlobal
DifficultySeasoned
MethodBake
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Ingredients

  • 1 1/2 cups unbleached bread flour
  • 1 cup whole wheat flour wholemeal
  • 1 tablespoon salt
  • 1/4 ounce packet instant yeast
  • 1 cup warm milk 100 to 110 degrees F (38 to 43 degrees C)
  • 1 whole egg room temperature
  • 1 tablespoon butter melted
  • 2 tablespoons honey

Equipment

  • bowl
  • plastic wrap
  • 12 inch Dutch oven

Directions

  • In a bowl, sift together the bread flour, whole wheat flour, salt, and yeast.
  • In a measuring cup combine the milk, egg, butter, and honey, then lightly whisk to break up the egg and keep the honey off the bottom.
  • Tip the wet ingredients into the bowl with the dry ingredients and gently combine together until a dough starts to come together.
  • Turn the rough dough out onto a floured bench and knead for 10 minutes, add some extra four if needed, but just enough to stop it from sticking to your hands. When ready the dough bounces back when 2 fingers are pressed into it.
  • Place the dough into a lightly greased bowl and cover with plastic wrap (or a kitchen towel) then leave in a warm spot to double in size. This will take between 90 minutes and 2 hours.
  • Gently warm a Dutch oven to about 110 degrees F (43 degrees C).
  • Shape the risen dough into round balls about the size of golf balls. Coat in a little butter or bacon grease and place into the pre-warmed Dutch oven just touching each other. Leave for 30 minutes to rise or until their size has doubled.
  • When risen bring the Dutch oven up to 375 degrees F (190 degrees C), then cook for 35 minutes or until the internal temperature of the bread gets to 195 degrees F (90 degrees C.)
  • Butter the tops of the rolls with melted butter and serve hot.

Nutritional Information

Sodium: 301mgCalcium: 17mgVitamin C: 1mgVitamin A: 42IUSugar: 2gFiber: 1gPotassium: 48mgCholesterol: 9mgCalories: 64kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 2gCarbohydrates: 11gIron: 1mg

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About Bill Wright

Bill has been cooking traditionally his whole life. Starting with Dutch ovens while a scout then fine-tuning his barbecue in Georgia.

Learn more about Bill Wright
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