About this recipe:This recipe happened one night when I was making white rolls and I ran out of flour. All I had left was wholemeal flour, and luckily for me, it worked out well.
100ml (4 fl oz) olive oil
4 tablespoons caster sugar
1 tablespoon salt
450ml (16 fl oz) boiling water
1 1/2 tablespoons dried active baking yeast
5 tablespoons warm water (45 C)
225g (8 oz) wholemeal flour
500g (1 1/4 lb) bread flour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
In a small bowl, combine olive oil, sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
When sugar and water mixture has cooled, add yeast mixture, eggs, wholemeal flour and 1/2 of the bread flour. Stir in the remaining flour, a little at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Divide the dough into 24 equal pieces and form into rounds. Place the rounds on lightly greased baking trays. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.
Bake in preheated oven until golden brown, about 15 to 20 minutes.
Instead of using bread flour and wholemeal flour, i added the amount of flour together and used wholemeal bread flour. This worked perfectly and the bread was amazing. Thank you so much, I'll definitely use this recipe again, and my friend who tasted them took the recipe and wants to make them too. Thank you again. :D - 18 Jul 2011
Made these this afternoon and they turned out great!
The only thing i found was i had too much liquid so had to add more flour and i still had spare liquid so didnt use it.
I must add that ive never made bread before and found this very easy - 06 Mar 2010