|Soft and Fluffy 100% Whole Wheat Rolls. Yes, it's possible.|
My mom's boyfriend's doctor has informed him that he has to switch to whole wheat breads/pastas etc. I had a bag of whole wheat flour lying around. I've been wanting to try my hand at making a whole wheat bread, so this seemed like the perfect excuse to try making one!
The problem with whole wheat breads--especially 100% whole wheat--is that they tend to be more dense and chewy than their white flour counter part. Most whole wheat bread recipes call for a mixture of whole wheat and white flours to help combat that.
Luckily, I have a copy of "The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking." In her book, Laurel Robertson states that anybody can make fluffy 100% whole wheat breads as long as they knead the dough for a long time until it passes the window pane test and you let the dough rise three times. While she provides tons of 100% whole wheat recipes in her book, I decided to use my own, and follow her techniques.
I decided to use the bread recipe I used for the April Daring Cook's Challenge, but use whole wheat flour instead of white flour and omit the mashed parsnips. I also used granulated sugar instead of the maple syrup as the sweetener.