Dutch Oven Wholemeal Bread Rolls

A white napkin lived basket filled with Wholemeal Bread Rolls A stainless bowl with plastic wrap pulled back to expose the well risen whole wheat bead dough.
Recipe Origin Global
Rating
No Reviews
Servings 24
Preparation 30 min 00:30
Cook 35 min 00:35
Ready in 3 hours5 min 03:05
Difficulty Seasoned
Cooking Method Bake
Ingredients Flour
Equipment Cast Iron Dutch Oven
Recipe Type Bread Side Dish
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A white napkin lived basket filled with Wholemeal Bread Rolls A stainless bowl with plastic wrap pulled back to expose the well risen whole wheat bead dough.

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.

A combination of bread flour and wholemeal flour) (whole wheat flour) ensures they still rise well. Other small tweaks also keep this on the healthier side such as replacing the sugar with honey.

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. 

Ingredients

1 1/2 cups unbleached bread flour

1 cup wholemeal (whole wheat) flour

1 tablespoon salt

1 packet (1/4 ox | 7g) instant yeast

1 cup warm milk (100-110 degrees F | 38 to 43 degrees C)

1 whole egg, room temperature

1 tablespoon soft butter

2 tablespoons honey

Equipment

bowl

plastic wrap

12 inch Dutch oven

Recipe Directions

  1. Sift together into a bowl the bread flour, wholemeal flour, salt, and yeast.

  2. 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.

  3. Tip the wet ingredients into the bowl with the dry ingredients and gently combine together until a dough starts to come together.

  4. Turn the rough dough out onto a floured bench and kneed for 10 minutes, adding 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.

  5. 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.

  6. Gently warm a Dutch oven to about 110 degrees F (43 degrees C).

  7. Shape the risen dough into round balls about the size of golf balls the 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.

  8. 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.)

  9. Butter the tops of the rolls with melted butter and serve hot.

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Recipe Origin Global
Rating
No Reviews
Servings 24
Preparation 30 min 00:30
Cook 35 min 00:35
Ready in 3 hours5 min 03:05
Difficulty Seasoned
Cooking Method Bake
Ingredients Flour
Equipment Cast Iron Dutch Oven
Recipe Type Bread Side Dish
Share: