This wholewheat bread recipe yields 8 little rolls that have a soft crust and an even softer crumb. The 100% wholewheat content reduces the amount of kneading you have to do and lets you add more water/milk, which results in a softer, airier inside!
Ingredients300 g wholewheat flour
1 tsp dry yeast
10 g oil (there's a gm measurement because I weighed the oil as I added it to the flour) plus a few drops for the bowl
10 g sugar
5 g salt
230 ml liquid (I used a mix of milk and water) warmed to a temp you would use for a baby's bottle
MethodDissolve 5 g of the sugar in 200 ml of the warm liquid and sprinkle the yeast in. When it gets frothy, add it, the rest of the liquid and the remaining ingredients to the flour. Knead for about 5 minutes, until the dough turns smooth.
Coat lightly with oil and leave covered in the same bowl until doubled in volume.
Knead briefly and divide into 8 equal portions.
Hold each piece in the palm of a hand and and use the fingers of your other hand to bring the edges to the centre. Flip the ball on your palm so that the smooth side is on top. Now curve the fingers of your other hand to form claws (!) and grasp the ball and turn it on your palm until its 'skin' tightens.
When you've shaped all the dough, moisten the tops of each roll with water and roll in sesame seeds. I used white seeds for some and black for others.
Lay the rolls slightly apart on a greased tray for about 20 minutes.
Bake at 200ºC for 20 minutes. When cool enough to handle, transfer them to a rack.
A revelation (to me) about black sesame seeds
I always thought that the only difference between black sesame seeds and their white counterparts was a slightly heightened sweetness. It turns out that they have a lot more to offer. They are apparently loaded with phytosterol that, as the pronunciation of its name suggests :), can fight cholesterol, and a lot of other uglies.