100% Whole Wheat Bread Rolls with Homemade Bread Starter

• 250 grams Whole wheat flour (finely milled)
• 180 ml Homemade natural leaven liquid
• 1 tbsp Beet sugar, cane sugar, or your choice of sugar
• 1 tsp Natural salt
• 1 tbsp Vegetable oil

1. Put all of the ingredients in a bread machine, knead for about 10 minutes.
2. Turn off the switch, gather the dough into a ball, put it in the bread maker, and reset the machine.
3. Put a damp towel over the bread maker and then, using the bread machine yeast-starter setting, slowly let the dough rise for 12 hours.
4. Don't tightly wring out the towel.
5. When the dough rises 1.3 to 4 times in height, take it out, divide it into quarters, then roll each into a ball.
6. Since the dough is firm, take care to make each surface smooth.
7. Make a deep cross cut into each rolls, arrange them on a baking tray, cover them with a tightly wrung damp cloth, then use the bread-rising setting of your oven for the second rising.
8. When the cuts start to open up, and the rolls have almost doubled in size, bake for 15-20 minutes at 200C.
9. Feel free to use a seasonal yeast, or adjust the amount of liquid yeast to your liking.
10. Unlike refined flours, the dough is firmer even after rising, but do not be concerned.
11. I recommend using finely milled whole wheat flour.
12. The rolls will harden once cool, so warm them in a microwave or toaster.

whole wheat flour, liquid, sugar, salt, vegetable oil

Taken from cookpad.com/us/recipes/143872-100-whole-wheat-bread-rolls-with-homemade-bread-starter (may not work)