Wholemeal Crusty Roll

I was not sure how I should serve my Philly Steak Roll.  Whether to have it soft roll or a crusty.  After some thoughts, I think crusty roll will be more appropriate as it can hold the fillings better and also I feel that my family will prefer the latter one.

So here is the Wholemeal Crusty Roll that is easy to make and healthy too.

Learning experience:

The first time I experimented, I achieved a crusty exterior but was not too happy with the texture for the inner part. Tried the second time and work around the ratio and am happy with the result.

Still need room for improvement on shaping the dough.  So ugly. 

What you need:

160g water

1½ tsp instant

135g bread flour  

100g plain flour

25g wholemeal flour  

1 tsp salt

Method

Prepare a baking tray with semolina dusted on it.

Place the yeast and water in the TM. Warm 2 mins/37°C/ Sp 2.

Add the bread flour, plain flour, wholemeal flour and salt and knead 1 mins.  Scrap down the flours and continue to knead for another 1 mins.  Check if the dough is too dry.  Water absorption is different depending on flours.  Add a little water if too dry.  Continue to knead another 1 mins.

Shape into a ball and transfer to an oiled bowl and cover and let it proof until double in size.  Approx 45 mins.

Dust countertop and gently transfer the dough.   Divide into 3 pcs.  Shape into an oblong shape and place on the dusted baking tray.  Let it rest for 30 mins, covered.

Preheat oven to 250°C.

Brush some water on the dough.

Place in the oven and add a few ice cube into the oven to create steam.

Lower down the temp to 230°C and bake for 15 minutes until golden brown. 

Transfer to a cooling rack.


Enjoy!