I decided to try out these No-Knead Crispy Whole Wheat Bread Rolls, as I have been baking the 4 Ingredient Artisan Bread for the past 2 years.
As Rafiki (Lion King) said: Change is good. Without it, life can get a little mundane. So try something new!
Verily, as I love to experiment and as I have been baking the 4 Ingredient Artisan Bread for close to 2 years, at least 2 to 3 times per week, I thought it was time to try something different.
This one appealed to me as it’s no-knead, and although I do not mind doing it, I just prefer a no-knead version, so when I saw the following, I just had to try it. As I always do, I immediately changed the ingredients to suit my personal tastebuds and to our liking.
History of Bread
The Bread was central to the formation of early human societies.
An interesting read about No Need vs. Knead Bread
What’s the Difference Between Active Dry Yeast and Instant
Yeast when baking bread?
Active dry yeast needs to be dissolved in water before use, while instant yeast can be mixed right into dry ingredients. Please read the full article here if you’re interested to find out why sometimes a recipe will call for active dry vs instant yeast.
- 1200 g (1.2 kg) of whole wheat bread flour
- 700 g of water (I used 350 g of regular tap water, and 350 g of boiling water) mixed in a large mixing bowl.
- 30 g of fine table salt (Personal note: next time I will use a little less salt)
- 50 g of oil. I prefer to bake with Olive Oil, but you can use regular oil if you prefer.
- 24 g (2 x 12 gr packets) of instant dried yeast
- Carefully weigh out all your ingredients. (Next time I will measure it out in ml)
- Mix the flour and the salt in a large bowl.
- In a separate container mix the water (tap and boiling water) and add the yeast, then dissolve it in the water and lastly add the oil and mix it through.
- Pour the liquid mixture over the dried ingredients and mix everything to form a soft dough.
- I started off by only using a large wooden spoon, but you may wish to use your hands to get all the dry ingredients incorporated and mixed through. As mentioned, I did not knead the bread, it’s just easier to mix it by hand, especially 1.2kg of flour.
- Cover the bowl with cling wrap and place a tea towel over it and let rise for a minimum of 2 hours.
- If your kitchen is cold, you can place it outside in a sunny spot. I left it outside for one hour and then brought it back in and left it on the countertop for the remainder of the time.
- While the dough is proofing, prepare 2 baking trays and cover them with parchment paper, and set it aside.
- After the proofing period, remove the dough and divide the dough into 16 equal portions. If you’re very particular, (which I am not) feel free to weigh the entire ball of dough and divide it by 16, to work out the weight in grams of
each ball of dough. I am not that fussy, so I just eyeballed it and roughly divided it into 16 balls.
- Form the balls and place them on the parchment paper and cut the top of the dough with a sharp knife. You can do three horizontal lines or an X.
- Once done, I placed the baking trays on top of the stove, while I heated the oven to 180C / 350F.
- This helped the balls of dough to double in size, and it took roughly 30 minutes.
- Dust the top of the dough with regular white flour, or if you wish, you can add some sesame seeds or any other you prefer, to the top of the dough, but it’s totally optional. I played around with it as it’s the first time I tried and adapted
- Once ready bake the bread rolls until golden brown or baked through. I baked it for 30 minutes.
- Next time, I will prepare some egg wash (another part of my experiment) and paint the tops of the bread rolls and then sprinkle the seeds over as it will be easier to stick to the bread rolls.
- I will for sure bake these bread rolls again. It’s a winner and my husband also
approved of it.
I saw this recipe and as I have been baking the 4 Ingredient Artisan for close to 2 years, at least 2 to 3 times per week, I thought it’s time to try something different.
This one appealed to me as it's no-knead – and although I do not mind doing it, I just prefer a no-knead version, so when I saw the following, I just had to try it.
I immediately changed the ingredients to my liking.
Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes - Saffas Daily Recipes
Tried this recipe? Mention @_EsmeSalon or tag #shareEScare
I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and
review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare
Amount Per Serving Calories 6120Total Fat 89gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 57gCholesterol 0mgSodium 11647mgCarbohydrates 1031gFiber 144gSugar 104gProtein 300g
EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.
More delicious bread recipes for you to bake at home
- 3 Cup Cheese Bread or Scones
- Spring Onion Beer Cheese Bread
- 5 Easy Amazing Bread Recipes for Beginners
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