I chanced upon this recipe for wholemeal rolls on Abel Sierra's wordpress blog. I liked the look of them and thought I would give them a try.
Sadly, Abel's blog no longer exists, but it can still be accessed via The Wayback Machine.
Here is a screenshot with my English translation of the ingredient list:
I decided to do a classic English 4hr sponge:
440g BF 13%
3.1g diastatic malt flour
While this was fermenting I Mockmilled 350g Millers Choice heritage wheat grain and sifted at #30. I scalded the bran with 142g boiling water.
I made the main dough as follows:
WW pass through
48g liquid whole milk
Mixed in the Kenwood to windowpane
BF 75mins with S&F at 45mins
Scaled at 90g
Potato starch wash tops for seeds/oats
Baked 10mins with steam, 10mins vented.
I think these turned out pretty well - nice soft crumb and good flavour from the Millers Choice grain. I find some of the heritage grains, eg Red Lammas, too "branny".