Soft, moist panini rolls baked with coarse wholemeal (graham) flour, – perfect for toasted sandwiches or simply a cold one with your favourite filling.
The dough is soft and on the slack side, so I would recommend using a stand mixer. If you knead it by hand, you will need to add a little more flour.
Because the dough is wet and slack, you will find the rolls stay fresh and soft for longer than usual.
They freeze very well, and can be warmed through in a sandwich press or for 4-5 minutes at 200°C in the oven. Try my recipe for soft white panini rolls too.
Wholemeal panini rolls
Recipe for soft wholemeal panini rolls, – baked with coarse wholemeal (graham) flour.This recipe makes 8 panini sandwich rolls.
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Ingredients
- 25 g fresh yeast
- 275 g plain flour possibly a little more if kneading by hand
- 200 g coarse wholemeal flour graham flour
- 350 ml lukewarm water
- 2 tbsp oil
- 1 tbsp honey or sugar
- 1 tsp salt
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Method
- Dissolve the yeast in the water and add the honey (or sugar) and oil.
- Mix the plain flour, wholemeal flour and salt, and add it a little at a time while kneading the dough.
- Knead the dough for 5-8 minutes, ideally in a stand mixer, until it comes away from the sides of the bowl and gathers into a ball. The dough should be soft and slightly sticky. If you knead the dough by hand, you may need to add a little more flour. Oil your hands lightly while kneading, if you like.
- Gather the dough into a ball, with a little oil on your hands if needed, and return it to the bowl to rise.
- Cover the dough with cling film and a tea towel and leave it to rise for about 45 minutes.
- Divide the dough into 8 equal pieces, – about 110 g each, and shape into oval rolls. Use a little water or oil on your hands if the dough sticks, – avoid adding more flour. Tighten the surface of the dough as you go by tucking the "ends" underneath the roll.*The dough is sticky, and it should be – that is what gives the softest, moistest result.
- Rub a little oil onto the worktop and, using your fingers, press each roll out into an oblong panini. It should be a good 1/2 cm thick.
- Place the panini on 2 baking trays and leave them to prove under a tea towel for about 20 minutes.
- Bake the rolls, one tray at a time, for about 12-14 minutes at 200°C in a conventional oven (top and bottom heat). They should stay very pale, so don’t give them any longer than this.You can also bake both trays at once at 180°C for about 12-14 minutes.
Nutrition
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Tak for den lækre opskrift
Kære Christian
Tusind tak for de søde ord og flotte stjerner – det sætter jeg kæmpe stor pris på 🙂
Warm wishes, Dianna
Hej Dianna
Hvordan har dejen det med at hæve længere end de tre kvarter?
Jeg tænkte at lave dejen formiddag og så lade den stå i køleskabet til eftermiddag, hvor jeg så laver brødene og smider i ovnen.
Mvh Kasper
Hej Kasper
Det kan du sagtens gøre 🙂
Brug ca. 16 gram gær, det burde altså være nok, hvis den på 6-8 timer på køl.
Jeg vil anbefale at bruge lunken vand (selvom den “koldhæves”), så aktiveres gæren hurtigere.
Dbh Dianna
Hej Dianna
Tak for den bedste opskrift på panini brød. Utrolig klistret at arbejde med, men fungerer fint med våde hænder.
De smager simpelthen så godt og er bløde og lækre. Har bagt 4x portion til fryseren.
Kh Dorte
Hej Dorte
Ej hvor er det bare dejligt at høre altså, – tusind tak 🙂
Haha ja virkelig klistret arbejde, – men det giver bare nogle mere saftige brød 🙂
Tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Kan de spises kolde, eks som alm sandwich?
Hej Christina
Ja det kan du sagtens gøre 🙂
Warm wishes, Dianna
Hvordan bliver brødene i en paninitoaster? Bliver de crisp?
Hej Camilla
Det kommer an på hvor længe du giver dem 🙂
De kan både tilberedes så de er let sprøde, men også mere faste 🙂
Dbh Dianna
Hvor meget vand?
Hej Julie
Det står under grahamsmel, – 3 1/2 dl lunken vand:)
Warm wishes, Dianna