Visited a Mennonite store recently and picked up some different types of flour. I used the whole wheat flour I got to make the Sally’s Baking Addiction whole wheat dinner rolls and they’re so ridiculously good. I made it per the recipe and it was a little too moist, I’ve seen that whole wheat flour can sometimes struggle to make a strong dough so I added probably a 1/3 cup (?) of KA bread flour – I’m not sure if it did anything adding more of the whole wheat flour wouldn’t do but it all came together.
by irm824
2 Comments
Those look awesome! I bet the whole wheat really adds a nice flavor!
I can’t see the bran, I’m curious to know if in your country the “whole wheat flour” is sifted.
About the humidity, consider that the fibres don’t absorb and hold water in the same way gluten does, so it happens to have stickier and more humid crumbs.