Quick and easy wholemeal rolls

83. Wholemeal bread rolls Final image (1)

Prep time: 2 hours 10 mins
Cook: 30 minutes
Serves: 10

An easy-to-make wholemeal bread recipe that is low salt, high fibre and a good option as part of breakfast or lunch. The nutritional analysis is based one serving of bread which is one roll or one slice of bread.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
28.0g	Carbohydrate
170.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
28.0g	Carbohydrate	170.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Baker Lizzie Morey

This wholesome and delicious wholemeal bread recipe is easy to make at home using just four ingredients.

Download recipe card

Ingredients

500g strong wholemeal flour

7g sachet fast-action yeast

3 tablespoons olive oil

300ml water

Extra flour for dusting

Method

Mix the flour and yeast in a large bowl. Make a well in the centre, then add the olive oil and water and mix well. If the dough seems a little stiff, add 1-2 tablespoons of water and mix well again.

Tip the dough onto a lightly floured work surface and knead for around 10 minutes.

Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

Line a baking tray. Knock back the dough by pressing down to remove the air bubbles. With lightly floured hands, shape into 12 rolls. Place on a baking tray so the rolls are almost touching.

Leave to rise for one hour until the rolls double in size and dust with some extra flour. Pre-heat the over to 180°C/gas mark 4.

Bake for 25-30 minutes until golden brown. The rolls should sound hollow when tapped underneath. Cool on a wire rack before serving.

Food Facts

Carbohydrate

The main source of carbohydrate in this recipe is the flour. Carbohydrate values have been provided for those trained in insulin adjustment.

Phosphate/potassium

Most breads are low in both potassium and phosphate, providing they are free of nuts, seeds and/or dried fruit. One slice of this bread is low for both potassium and phosphate. If you are following a low potassium and/or a low phosphate diet, then you should consider what you serve with this bread carefully. Avoid high potassium/phosphate fillings, toppings, or accompaniments. If you have also been prescribed with a phosphate binder, ensure you take them as prescribed. Whilst this recipe is lower in salt and sugar, it is the equivalent to two slices of the average supermarket bread in terms of potassium, phosphate, and calories. Be mindful of how many rolls or slices of bread you have, as more than one may be too much.

Protein

Bread is generally a low protein food, if you have been advised to reduce your protein then choose a low protein accompaniment or limit the amount of protein you serve with the bread. If, however, you have been advised to increase your protein, then meat, fish, eggs, or a vegetarian/vegan alternative would make a suitable higher protein accompaniment.

Gluten free

Use gluten free wholemeal flour.

Storage

Once cooled, store in an airtight container for up to 3 days. Alternatively, freeze for up to 3 months. Defrost thoroughly before using.

Tips

If you prefer you can make one large loaf for sliced bread. After step 3, mould into a large ball. Place it in a lightly oiled bowl and cover with cling film. Leave to rise for one hour until doubled in size or place in the fridge overnight. Dust with some extra flour and cut a cross about 6cm long into the top of the loaf with a knife. Bake for 25-30 minutes until golden brown. Once cooled, slice into 12.