This Torta Bread Recipe is a flavorful, chewy ciabatta-style roll made with whole wheat flour. It is a copycat whole wheat version of the popular Torta Sandwich rolls sold at Costco!
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Have you tried the La Brea Bakery Torta rolls from Costco? I’ve been buying them every week for probably the last year. If I call them torta rolls, my family doesn’t know what I’m talking about! So obviously, we keep them stocked in the freezer!
They are terrific sandwich rolls, but I’ve often found myself wishing that they were whole wheat and that they were a little smaller. So I decided for the June recipe I was creating for Red Star Yeast I would create a smaller, whole wheat torta roll.
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Why You’ll Love This Recipe
- Little hands-on time: This recipe takes a little time, but most of it is resting time, not hands-on time.
- So chewy: My family calls them chewy rolls, because of the great chewy texture of the rolls.
- Versatile: They make great sandwiches and paninis; sometimes I even serve them as a roll with dinner.
- Family-friendly: My family is obsessed with these rolls, and luckily for me that means fewer trips to Costco!
🫓 I have a stash of easy yeast breads so I can make a yummy, make-any-day-better bread with any meal, even if I don’t have all day!
Recipe Ingredients
- All-purpose flour
- Whole wheat pastry flour
- Red Star Active Dry Yeast — or any dry yeast you prefer.
- 1 cup whole wheat pastry flour
- Sponge — the mixture of water, flour, and yeast.
See the recipe card below for full information on ingredients and quantities.
How to Make Torta Bread
Step 1: In a large mixing bowl, mix together 1 ½ cups flour, ¾ whole wheat pastry flour, 1 ½ cups warm water and ½ teaspoon yeast until well blended. Cover the bowl and let rest overnight on the counter.
Step 2: Mix in rest of ingredients and form the dough according to directions in recipe card below.
Step 3: Bake at 450, preferably on a preheated baking stone.
Recipe FAQs
Whole wheat torta bread is made primarily with whole wheat flour instead of refined white flour. I used whole wheat pastry flour so the bread wasn’t dense and heavy like some wheat bread. Whole wheat flour typically makes a nuttier flavor, denser texture, and darker color compared to regular torta bread.
While whole wheat torta bread can be used for any sandwich, it particularly complements hearty, flavorful fillings. It works great with grilled vegetables, robust meats, and strong cheeses. Its sturdy texture holds up well to saucy fillings without getting soggy. However, it may overpower very delicate flavors, so consider the balance of your sandwich ingredients.
Homemade torta bread typically stays fresh for about 2-3 days when stored in an airtight container at room temperature. For longer storage, you can keep it in the refrigerator for up to a week. To extend it’s life further, you can freeze it for up to 3 months. Always ensure it’s completely cool before storing to prevent moisture buildup.
Expert Tips
- Proper hydration is key: Whole wheat flour absorbs more water than all-purpose flour. To achieve the right texture, you may need to increase the liquid in your recipe by about 2 tablespoons per cup of whole wheat flour used. This helps prevent dry, dense rolls.
- Allow for longer rising times: Whole wheat dough typically takes longer to rise than white flour dough. Be patient and give your dough extra time to proof, sometimes up to 50% longer. This allows for better gluten development and a lighter final product.
- Knead thoroughly: Whole wheat flour requires more kneading than white flour to develop gluten. Aim for about 10-12 minutes of hand kneading or 7-8 minutes in a stand mixer.
- Create a moist environment: When proofing, cover your dough with a damp cloth or plastic wrap to prevent it from drying out. This is especially important for whole wheat dough.
More Yeast Breads To Try
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Torta Bread Recipe
Ingredients
- 1 ½ cups all purpose flour
- ¾ cup whole wheat pastry flour
- 1 ½ cups warm water
- ½ teaspoon Red Star Active Dry Yeast
- Sponge above
- ¾ cup warm water
- 1 cup whole wheat pastry flour
- 2 teaspoons salt
- 1 teaspoon Red Star Active Dry Yeast
- 2 – 3 cups all purpose flour
Instructions
Sponge:
- In a large mixing bowl, mix together 1 ½ cups flour, ¾ whole wheat pastry flour, 1 ½ cups warm water and ½ teaspoon yeast until well blended. Cover the bowl and let rest overnight on the counter.
Dough:
- In the bowl of a stand mixer using the paddle attachment, combine sponge that has rested overnight, ¾ cup warm water, 1 cup whole wheat pastry flour, 2 teaspoons salt and 1 teaspoon yeast. Mix on low speed for two minutes. Switch to the dough hook and mix in 2 cups all purpose flour a little at a time, add more flour as needed to make a soft, sticky dough. Knead the dough for 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.
- Punch down dough. Cover and let rest 10 minutes.
- On a floured surface, roll the dough into a 9″ x 12″ rectangle. Use a pizza cutter to cut the dough in three rows, each 3″ x 12″. Cut each row in to four 3″ squares.
- Place rolls on two non-rimmed baking sheets lined with parchment paper. Cover with plastic wrapped sprayed with non-stick spray. Let rise until the rolls have risen and indentation remains if you lightly touch a roll, about 30 minutes.
- Preheat oven to 450°. Put a pizza stone in the oven to heat while rolls are rising.
- Slide parchment paper with 6 rolls on to preheated pizza stone and bake for 10 to 12 minutes until rolls are golden brown. Remove to a wire rack to cool completely before eating. Repeat with remaining 6 rolls.
Notes
- Storage: Store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen rolls at room temperature and reheat in a 350°F (175°C) oven for 5-10 minutes to refresh.
- Variations: Experiment with add-ins like sunflower seeds, pumpkin seeds, or oats for extra texture and nutrition. You can also try incorporating dried herbs or garlic powder for savory variations.
- Serving suggestions: These rolls are perfect for hearty sandwiches, especially those with grilled vegetables, robust meats, or strong cheeses. They also make excellent dinner rolls, particularly when served alongside soups or stews.
- Make-ahead option: You can prepare the dough and shape the rolls, then refrigerate them overnight for their final rise. This slow, cold fermentation enhances flavor development. The next day, let the rolls come to room temperature for about an hour before baking.
Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own. You can also find Red Star Yeast on Facebook, Twitter and Pinterest.
Sophie
Do you bake the rolls on the parchment paper on the baking stone?
Melissa Griffiths
You’ll be sliding the rolls on the parchment paper onto the hot stone, the parchment kind of acts like cornmeal would, so yes, bake the rolls on the parchment paper on the baking stone.