SATURDAY BAKING ...WHOLEMEAL BREAD ROLLS

Mix together in a basin 1 tbs of dry yeast , 2 tsp of plain flour , 1 dsp of sugar and 1 and 1 dsp of of plain wholemeal flour ( plain white flour can be used )and 1 and 1/2 cups of warm water . Set the bowl aside in a draught free kitchen area to activate the yeast ( also known as the starter ), until it becomes frothy. Preheat your oven to 220deg C . While waiting for the starter to activate , mix 3 cups of plain wholemeal /white flour with an extra 3 tbs of flour ,1 dsp of salt , 1 tsp of sugar , 1 tsp of bread improver per each cup of flour used , 1 tbs of rice bran / canola oil . I mixed this in the bowl of my electric mixer with the dough attachment and added the frothy starter . The dough was kneaded with the dough hook for about 10 minutes . Using wet hands remove the dough to a greased bowl and leave sit in a warm place until the dough has doubled in size ( approx 45 minutes ). When the dough has risen ,place it back in the bowl of your beater and knead, knocking back the dough , shape the dough into roughly 12 balls and place on a baking paper lined oven tray ,place the tray in a draught free kitchen area until the dough rolls are well risen . Bake in the hot oven for 10 minutes and then reduce the oven temperature to 200deg C and continue to cook for 15 minutes or until the rolls sound hollow when lightly tapped .