The Polish whole wheat roll is also known as Grahamka or Graham bread. This bread got its name from a 19th-century American reformer named Sylvester Graham who invented it.
Graham’s inspiration for this bread was based on his idea that a vegetarian diet alongside homemade wheat bread was the key to a healthy life and could also prevent disease. The main point to note here is that the flour used had to be whole wheat flour.
Today, the Polish whole wheat roll recipe has become popular all across Poland. It is used by people across all dietary preferences and not just vegetarians alone.
Top Benefits Of Polish Whole Wheat Rolls
Polish whole wheat rolls are extremely healthy. They contain a high fiber content because they are made from whole wheat flour rather than the more refined all-purpose flour that is used in other bread.
Today many people prefer to mix both different flours. This can reduce the amount of fiber in the bread.
Grahamka Polish Whole Wheat Roll Recipe
Part I – Knead The Dough
Add 1 ½ cup bread flour, 2 ½ cup whole wheat flour (also known as Graham flour), 1 ½ tbsp. of instant yeast, 1 tsp of sugar and 2 tsps. of salt to a large mixing bowl. Mix them together. Once the ingredients are evenly distributed in the mixture, add in 1 cup of warm water and 2 tbsps. of oil to the mixture.
Knead the ingredients together well. This can be done using your hands or with a food processor.
Part II – Cover The Bowl
Once the dough is ready, place it in a bowl and cover it with a clean kitchen cloth. This will ensure that the ambient air does not dry the dough. Wait for about an hour to pass. This time is meant for the dough to rise.
The rule of thumb when baking is that the dough needs to double in size. Usually, this takes about an hour. In colder climates however, this can take longer. If your dough has not doubled in size, wait a bit longer.
Part III – Divide The Dough Into 6 To 8 Pieces
Part IV – Form The Rolls
The next step is to form Polish whole wheat rolls. In order to do this, oil or flour your hands. This will prevent the dough from sticking to them. You can either form the rolls with your hands or use a floured surface to do it.
This Polish whole wheat roll recipe should give you 6 to 8 rolls depending on the size you make them.
Part V – Place The Rolls On A Baking Tray
Line a baking tray with parchment paper and place the rolls on the tray. The parchment paper prevents the rolls from sticking to the tray and it makes the tray so much easier to clean when you are done.
Part VI – Preheat the oven to 392°F (200°C)
Preheat the oven. Don’t start preheating the oven earlier because the rolls need about 15 – 20 minutes to rise at room temperature before you put them in the oven.
Part VII – Brush The Rolls With Milk
Brushing the Polish whole wheat rolls with milk gives them a lovely glaze and a perfect crust. This should be done just before you put the Polish whole wheat rolls in the oven.
Part VIII – Bake For 30 Minutes
Grahamka Polish Whole Wheat Roll Recipe – Frequently Asked Questions
Can I Use Only Whole Wheat Flour In The Recipe?
The original Polish whole wheat roll recipe used only whole wheat flour. This however tends to make the bread dry in comparison to the recipe we use today. It is an acquired taste but yes, you can definitely use only whole wheat flour.
My Dough Is Not Rising. What Should I Do?
There can be two possible reasons why the dough does not rise. One is that the yeast has passed its expiry. It is very important to check this before using the yeast because you can’t salvage the recipe if it is old.
The second reason could be the temperature of the surroundings. If there is a cold draft or the surroundings are cold, yeast will take longer to do their work. Keep the dough in a draft-free place or next to a stove that is in use.
If this still does not help, give the dough a little longer than an hour to rise. Just make sure that it has doubled in size before you use it.
Why Is Graham Flour Good For You?
Graham flour has a large amount of fiber in it. This helps your body in multiple ways. For one it makes you feel full faster. This helps you reduce the amount of food you consume and helps you eat a more balanced diet.
It also helps in intestinal motility. Which means that it helps promote intestinal health.
- 1 ½ bread or all-purpose flour
- 2 ½ whole wheat flour (graham flour)
- 1 cup of warm water
- 1 ½ tbsp of instant yeast
- 1 tsp of sugar
- 2 tsps of salt
- 2 tbsps of oil
- milk to spread the rolls
- Knead the dough for 5-10 minutes using your hands (in a bowl) or in a food processor.
- Cover the bowl with a clean kitchen cloth and wait for about an hour for the dough to double its size.
- Divide the dough into 6 or 8 pieces.
- Form the rolls in your hands (oil or flour your hands) or do it on a flat floured surface.
- Place the rolls on the baking tray lined with parchment paper.
- Preheat the oven to 392°F (200°C). Don't do it earlier because the rolls need 15-20 minutes to grow at room temperature before you place them in the oven.
- Brush the rolls with milk.
- Bake for 30 minutes.
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- Graham Flour - Mąka Pszenna Pełnoziarnista
- Parchment Paper Roll - Papier do pieczenia
- Baking Pans Non-stick - Blachy do pieczenia
- Milk - Mleko
- Instant Dry Yeast - Drożdże suszone
- Sugar - Cukier
- Iodized Table Salt - Sól
- Sunflower Oil - Olej słonecznikowy
- Rapeseed Oil - Olej Rzepakowy
- All Purpose Flour
- White Whole Wheat Flour - Mąka pszenna pełnoziarnista
Amount Per Serving: Calories: 352Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 859mgCarbohydrates: 62gFiber: 7gSugar: 4gProtein: 12g
These data are indicative and calculated by Nutritionix