When we lived in TX and before I knew about whole grain bread making, we would buy these very delicious sourdough hard rolls. They were white flour rolls though; these taste just like the rolls I wished I knew how to make!
I would suggest making rolls with this not a loaf. The crust is very crispy and the inside very tender and the best part, all whole wheat. Enjoy!
I would serve these as rolls and make Misson Baked Beans with them! YUM! I also use a Bosch, so cut in half if your mixer isn't a big one.
6 cups water
3 Tbsp. Tofu White Powder
3 Tbsp. Dough Enhancer
5 cups of Prairie Gold or other hard white wheat freshly milled
3 Tbsp. Saf yeast on top of warm flour
Mix until smooth. I sponged this for 90 minutes, you can sponge less, but the fermented taste may not be as prominent.
Then add: 2 Tbsp. of Real Salt, and flour one cup at a time until the bowl cleans. Knead for 5 minutes with a high powered mixer and then test gluten.
Shape into rolls and bake at 350 degrees for about 20 minutes or until light brown and hollow when tapped.