Bread

Panasonic Bread Maker Wholemeal Rolls recipe

Name: Panasonic Bread Maker Wholemeal Rolls
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 4 h 5 min
Yield: 10
Ingredients: 300 g strong wholemeal bread flour; 200 g strong white bread flour; 1 ½ tbsp oil (or 30 g butter); 1 ½ tbsp sugar (can be reduced, see notes); 2 tsp salt (can be reduced, see notes); 330 ml water; 1 ½ tsp dried yeast (I use Allinson's Easy Bake); 1 egg, beaten (optional); 150 g strong wholemeal bread flour; 100 g strong white bread flour; 2 ¼ tsp oil (or 15 g butter); 1 tbsp sugar; 1 tsp salt; 195 ml water; 1 tsp dried yeast; 1 egg, beaten (optional)

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Soft, 60% wholemeal rolls, made in a Panasonic bread maker. An attempt to recreate M&S’s large wholemeal baps.

Prep15m
Stand20m
Cook3h 30m
Total4h 5m

bread-maker fibre

Panasonic bread maker wholemeal rolls crumb shot

Panasonic bread maker wholemeal rolls shaped into a hedgehog

Any burger we eat at home tends to end up in a wholemeal bap, usually the large ones from M&S. A pack of four costs £1 and the rolls contain a decent amount of fibre. They contain an awful lot of other ingredients too. To be clear, I’m not shaming them and I’ll continue to buy them. However, a commenter on YouTube suggested that I recreate popular store-bought loaves in my bread maker. I love that idea, and M&S’s baps are certainly popular in my house, so that’s been my starting point.

I use the recipe from my new Panasonic manual (YR2540), swapping butter for olive oil. The instructions for shaping are better in my old manual and, long story short, that’s how I created the world’s saddest hedgehog (photo 3).

The Panasonic rolls are taller but smaller, due to how I divide and shape the dough. I love the result, but I want bigger rolls (moar!) so the next batch will yield 8, rather than 10. I'll increase the wholemeal flour to at least 70% for even more fibre. The egg wash is optional, giving the rolls a shiny finish, and the crumb is super soft (see photo 2). They contain eight ingredients (seven if you skip the egg wash).

I used Marriage’s strong wholemeal flour (the regular kind, not golden), and have been more than impressed with its quality.

Notes

You’re supposed to cover the dough with oiled cling film while it proves, to stop a skin forming. I don’t bother, but sometimes I’ll spray it with water halfway through.

If dividing the rolls by 8, each roll should weigh around 105 g.

Sugar and salt can be reduced

My old manual's recipe uses more flour (600 g) but less sugar and salt (2 tsp sugar, 1 ½ tsp salt), and it works well. Since this recipe uses less flour, it can take the same or lower amounts too. I've tested both, so use whichever you prefer.

Recipe

Panasonic Bread Maker Wholemeal Rolls

Prep15m
Stand20m
Cook3h 30m
Total4h 5m

Makes: 10

Ingredients

Most bread makers

300 g strong wholemeal bread flour
200 g strong white bread flour
1 ½ tbsp oil (or 30 g butter)
1 ½ tbsp sugar (can be reduced, see notes)
2 tsp salt (can be reduced, see notes)
330 ml water
1 ½ tsp dried yeast (I use Allinson's Easy Bake)
1 egg, beaten (optional)

Panasonic SD-PN100 (smaller pan capacity)

150 g strong wholemeal bread flour
100 g strong white bread flour
2 ¼ tsp oil (or 15 g butter)
1 tbsp sugar
1 tsp salt
195 ml water
1 tsp dried yeast
1 egg, beaten (optional)

Method

Put the regular blade into the bread tin. Add 300 g of strong wholemeal bread flour, 200 g of strong white bread flour, 1 ½ tablespoons of oil (I use olive oil), 1 ½ tablespoons of sugar, 2 teaspoons of salt (I use kosher) and 330 ml of water into the bread tin. Select the whole wheat dough setting:
- SD-YR2550: menu 20
- SD-YR2540: menu 21
- SD-YR2530: menu 19
- SD-ZB2512: menu 22
- SD-PN100: menu 13
The programme takes 3 hours and 15 minutes (delayed timer not available). Tip the dough onto a lightly floured surface and divide into 10 (roughly 85 g each if weighing).
Shape each piece into a round: stretch out, fold the edges into centre, flip over, then drag towards you with quarter-turns until tight and round - it doesn’t have to be perfect. Place onto a baking tray lined with greaseproof paper.
Prove for 20-25 minutes at around 40 °C / 104 °F until doubled. I turn my oven onto its lowest setting for 2 minutes, turn it off, then put the dough in. See notes about covering the dough (I don’t bother).
Preheat oven to 220 °C / 200 °C fan (430 °F / 390 °F fan). Optionally brush a beaten egg over the surface of the dough. Bake for 10-15 minutes (15 in my oven) until the rolls turn golden brown.