How to Make Whole Wheat Rough Puff Pastry and Delicious Sausage Rolls

Home 9 Basic Dough 9 How to Make Whole Wheat Rough Puff Pastry and Delicious Sausage Rolls

I got carried away with the rough puff pastry experiments. It is such a fun and easy dough to work with and the possibilities are endless.

This time I decided to make a whole wheat version for a change of flavour. And I though it would work well if turned into a sausage roll. The method is the same as in the cheese straw recipe. The only difference is that this is made with whole wheat flour and slightly more water. Since whole wheat flour absorbs water a lot better than white flour, the dough hydration must be increased.

You can use this dough for any project you like. But sausage rolls are an easy and delicious win.

This recipe makes 8 decently large sausage rolls. I used 8 pork & caramelized onion sausages. Sausage meat can be bought separately and that makes it convenient on one hand because you don’t have to remove the casings. But I like using whole sausages because then they are already portioned perfectly for individual sausage rolls.

Watch the video down below for detailed instructions.

Ingredients

For the dough

250g (8.8oz) whole wheat flour

200g (7oz) cold butter, cut into large cubes

6g (0.21oz) salt

100g (3.5oz) cold water

 

1 egg for brushing

5g (0.17oz) caraway seeds to sprinkle on top

8 sausages with the casings removed. The sausages I used weighed around 60g (2oz).

Method

  1. In a large bowl combine the flour and salt. Mix well. Add the butter cubes and coat them with flour. Break each butter cube into 4 pieces. Do not break the butter up too much as this dough will not turn out the way it should if you do.
  2. Add the water and mix until there is no dry flour left. Do not work the dough too much. Press it together slowly and do not knead it.
  3. Wrap the dough in clingfilm and refrigerate for 1 hour.
  4. Dust the dough and the table with flour generously. Roll the dough out to three times its length. Straighten the edges and fold it in three layers.
  5. Roll it out again and fold it into three layers once more. Wrap it up and chill it for 1 hour.
  6. Repeat the same steps as before. Roll the dough out. Fold in 3. Roll out again and fold into 3 once more. Wrap up and refrigerate for 1 hour. Now it is ready to be used for any project you decide to use it for.
  7. Dust the dough and the table generously with flour and roll the dough out to a large rectangle. It should be slightly larger than 4 sausages long and 2 sausages wide. As funny as it sounds measuring the dough with a sausage really works.
  8. Trim the edges and cut the dough into 8 equal pieces. Brush each piece of dough with egg. Place a sausage on each piece of dough. Fold the dough over and seal the edge. Crimp it together with a fork.
  9. Place the sausage rolls on a non-stick paper lined tray and brush them with egg.
  10. Bake in a pre-heated oven at 210C (410F) fan off for 25 minutes.

 

Serve them up with some mustard and enjoy!

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it.

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