🍞 Organic Rye & Wheat Bread Rolls

A simple, wholesome recipe using premium organic flours from Wholegrain Milling Co.

🧾 Ingredients

• 150g organic stoneground whole rye flour
• 300g organic stoneground white wheat flour
• 280g filtered water
• 2 tsp dry yeast
• 3 tsp raw sugar
• 1 tsp sea salt
• 40g cold-pressed olive oil
• Milk for brushing
• Sesame seeds for topping

🥣 Method

1. Combine Ingredients:
   Add everything to a bread maker and run the dough cycle (about 90 minutes). The dough should be smooth, elastic, and slightly tacky.
2. Divide & Shape:
   Tip the dough onto a floured surface, divide into 8 equal balls, and place on a tray lined with baking paper.
3. Final Rise:
   Cover with a tea towel and allow to rise for 90 minutes at room temperature.
4. Preheat Oven:
   Heat oven to 200°C (fan or conventional).
5. Top & Bake:
   Lightly brush with milk, sprinkle sesame seeds, and bake for 15–18 minutes until golden brown and hollow when tapped.
6. Cool & Enjoy:
   Cool on a wire rack and enjoy with butter, cheese, or as a hearty sandwich roll.

🌾 Notes on Flour Quality

These rolls are made using stoneground rye and white wheat flours, both organic and unbleached. If your white bread is bright white, ask yourself: what are they bleaching it with? Bleaching agents are banned in some countries for a reason.

We use Wholegrain Milling Co. flour from Gunnedah, NSW. Their roller-milled, fine mesh flour retains the germ and endosperm but removes the bran—similar to an Australian 00 flour. It's strong, clean, and honest.

And as for the rye—well, nothing beats the deep, earthy aroma of real, whole rye. This flour sings of old-world comfort.