Wholemeal rolls with pine nuts

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Wholemeal rolls with pine nuts
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it de fr es br
223
Calories per serving
  • Lactose Free
  • Vegetarian
  • Vegan
  • Energy Kcal 223
  • Carbohydrates g 37.2
  •   of which sugars g 2.6
  • Protein g 7.8
  • Fats g 4.8
  •   of which saturated fat g 0.79
  • Fiber g 4.1
  • Sodium mg 347
  • Difficulty: Easy
  • Prep time: 25 min
  • Cook time: 15 min
  • Makes: 8 pieces
  • Cost: Low
  • Note plus the rising times (3 hours)

PRESENTATION

Recipe by
Vanessa Gizzi

This whole wheat panini with pine nuts is the kind of bread that just brings a warm, homemade feel to any table. Right from the start, you notice how the crunchy outside and soft inside come together—classic Italian baking. Really good stuff. That little swirl shape, kinda like a snail, isn’t just for looks—it's great for buffets and feels a bit special. Really special. In different parts of Italy, people bake these for all sorts of reasons: breakfast with jam, a quick snack, or right alongside a bowl of soup for lunch or dinner. There's that rustic vibe from the whole wheat flour, and those toasted pine nuts? Seriously, they add a nutty flavor that's both simple and a little fancy. You know, you get all the charm of a traditional bakery, but it’s straight from your own kitchen.

A healthy panini recipe like this one totally fits into the Italian love for bread that’s good with anything. Honestly, whether you’re putting together a whole grain sandwich or just tearing off a piece to dip in olive oil, it works for everyone at the table—vegetarians, kids, anyone who likes real food. Golden crusts with a hint of sweetness from the pine nuts? Every bite feels a bit special. And the moist center keeps it from being dry, even after sitting out for a bit. Really, it’s a cool mix of feeling both hearty and light, so you don’t feel weighed down. People in Italy love making bread like this because it’s all about simple ingredients and letting them shine. So here's the thing, grab a few with your favorite spread, or stack them up with cheese and veggies for an easy pine nut panini that fits any meal. Whether you're enjoying a leisurely weekend breakfast or a quick weekday dinner, these nutritious sandwiches really bring that energy to any day. And look, homemade bread has a way of making everyone slow down, enjoy the moment, and share good food. For sure.

INGREDIENTS
223
Calories per serving
Whole grain flour 2 ½ cups (300 g)
Type 00 flour 0.8 cup (100 g)
Brewer's yeast 1 ½ tsp (7 g)
Water 1.1 cups (250 g) - warm
Extra virgin olive oil 1 spoonful
Sugar 2 ½ tsp (10 g)
Fine salt 1 ¼ tsp (7 g)
Pine nuts 6 tbsp (50 g)
Preparation

How to prepare Wholemeal rolls with pine nuts

To prepare the wholemeal rolls with pine nuts, first pour the yeast into the lukewarm water 1 and add the sugar 2. Use a teaspoon to mix everything to dissolve the yeast and sugar. In a large bowl, put the wholemeal flour and all-purpose flour 3, and mix the two flours together with a spoon.

Pour the water with the dissolved yeast into the bowl 4 and start kneading with your hands. While kneading, add the tablespoon of oil 5 and finally the salt 6.

Knead further, then transfer the dough to the table and continue kneading until you have a nice elastic and homogeneous ball of dough 8. Place the obtained dough in a floured bowl, cover with a damp cloth 9 and let it rise for about 2 hours; the dough should double in volume.

Once risen, take the dough 10, divide it into 8 pieces of about 1.8 oz each 11. With your hands, work each piece of dough, obtaining a long roll 12,

flatten it with your fingers 13 and place the pine nuts on top 14. Roll it up 15

to form bread spirals 16. Repeat the operation for all the pieces and gradually transfer them to a baking sheet lined with parchment paper 17. Cover with a cloth 18 and let the rolls rise for another half hour.

Remove the cloth 19 and bake the rolls in a preheated static oven at 356°F for about 15 minutes. Remove the rolls from the oven when they are nicely puffed, golden, and crunchy on the outside 20. Let the rolls cool down and then enjoy them 21.

Storage

Once baked, the wholemeal rolls with pine nuts can be kept for 3 days in a food bag. The rolls can be frozen once baked and cooled. Alternatively, it is possible to freeze the shaped rolls before the second rise. Then, just let them thaw in the fridge and finish rising at room temperature.

Tip

If you prefer to use a convection oven, bake the rolls at 338°F for about 15 minutes.

It is possible to substitute pine nuts with other nuts, such as walnuts, almonds, or pistachios. For a more indulgent version of the recipe, you can add chocolate chips to the dough.

For the translation of some texts, artificial intelligence tools may have been used.
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