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Whole Wheat Roll
Recipe no. 61 · mikilab.de/61
Whole wheat flour + type 0 flour (50/50)
Tested by Michele
Michele's touch: soaked breadcrumbs
In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.
Dry breadcrumbs
50 g
Water
150 g
for this recipe, with 1000 g of flour
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
Time & temperature (estimate)
Stated proof: ~3 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 61
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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The MikiLab label
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) Dissolve the yeast in lukewarm water. 2) Combine the flours, add the water and mix for 8 minutes; add the salt and oil and continue until full gluten development (12-14 min). 3) Allow the dough to bulk ferment covered for 1 hour with one fold halfway through. 4) Divide into 80-90 g pieces and shape the rolls. 5) Place on a baking tray and proof for 60-90 minutes until doubled in size. 6) Brush with water and sprinkle with bran or rolled oats; score the tops. 7) Bake at 220°C with initial steam for 16-18 minutes. 8) Cool on a wire rack. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
Rustic and easily digestible whole wheat roll, rich in fiber. Whole wheat flour absorbs more water: adjust the hydration accordingly.
Useful terms *
Made with Michele's hands
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