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.
E.C.
Can u make these with ALL whole wheat flour (except of course the pastry flour)? White flour sends my Blood Glucose thru the roof! I m always on the hunt for bread that wont kill me since I m a breadaholic. Thanks
Barbara Schieving
I haven’t tried it with all whole wheat flour but you could certainly give it a try and see if you like the results. You’ll need to add additional water because whole wheat flour absorbs more water.
EC
Thx!
Anonymous
I made these today, and they turned out great. I’ve been looking for a way to make these at home for a while, thank you so much for the recipe!
Barbara Schieving
Great – thanks!
Lydia
I have made these tasty roll but it turned out crispy not chewy. Do you know why ?
Thanks !
Barbara Schieving
Hi Lydia – perhaps you rolled them out thinner and cooked them longer?
Lydia Ling
I followed your recipe except i used all purpose flour instead of wheat flour and also not using pizza stone. Does it matter?
Thanks!
Barbara Schieving
The pizza stone shouldn’t matter as much as rise time and cook time. I’d try increasing the rise time and decreasing the cook time. http://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/proofing-ripe-test-second-rise/
Rachel
Have you tried making these only using all purpose flour? My family is still really into white bread and always loves the Costco Torta Rolls. If you haven’t tried it then I may just have a go and see how it turns out.
Barbara Schieving
Hi Rachel – substituting all purpose flour isn’t a problem. You’ll probably need a little less water.
Judy Bond
My Costco has stopped selling torta rolls. My local grocery store sells in a package of 4 for $3.99 and call them telera rolls.
I love making bread and I am thrilled to have found your recipe. Thank you so much.
Barbara Schieving
Hi Judy – a dollar a roll, that is a lot. Hope you love the recipe.
Judy Bond
Just made my second batch which is better than the first. This time I didn’t rush any of the time elements. I also added 1/8 cup of sugar. Costco’s version has sugar. I think you should try it. Thank you again for this wonderful recipe.
Happy holidays.
Barbara Schieving
Thanks for the update! I’ll have to try adding a little sugar.
Susan
My husband & I love the Costco Torta Rolls (we call them ciabatta), and I’ve often commented to him that I wish Costco offered a whole wheat version. Well, how happy was I to discover your recipe today! Now that I’ve retired, I have time to bake bread and your recipe will be the first to inaugurate my new Kitchen Aide mixer. Just mixed the sponge and can’t wait to see how these will turn out.
One thing I’m wondering though about is the difference in size between the Costco Torta Rolls and the ones from your recipe. You mentioned that you wanted to make them a bit smaller than the Costco ones. Do you know how much smaller they are? Thank you so much for the recipe and excellent instructions!
Barbara
Don’t have whole wheat pastry flour available to me, although I have white whole wheat and regular whole wheat on hand. Would it make a difference?
Barbara Schieving
Hi Barbara – since it’s blended with all purpose flour, either will be fine to substitute.
Kay
Made these this morning for a 4th of July gathering later on. Love them! I sprayed the second batch with olive oil (made them a little browner when they came out of the oven.) I think next time I’ll add cornmeal to the bottoms of the rolls. Great recipe! My first time using pastry flour in a bread recipe instead of regular. I love the difference it makes.
Barbara Schieving
Hi Kay – so glad you loved the rolls. I’m sure they’ll be a hit at your gathering too. Agreed! The whole wheat pastry flour does add a great texture without weighing down the rolls.
Sandra
Is it necessary to use all purpose flour? Could you just use the pastry flour? I like to grind my own wheat and would use soft white wheat but wondering if I would need to add something else.
Barbara Schieving
Hi Sandra – I haven’t tried it, and the rolls won’t be as light, but I think it would work well. I would add some vital wheat gluten to help the rolls rise better. Let me know how it goes.
Michelle
I have been looking for a recipe like this! I get mine at Sam’s Club. You are amazing:) Thanks for another great recipe.
Barbara Schieving
Awwww thanks Michelle for the awesome comment. Enjoy!
Carol
These look so good-I don’t know how I missed them before-I sure didn’t this time around. I’m making sure to get these pinned. I can’t wait to try them in that breakfast sandwich and so many other sandwiches.
cheryl
we love to make bread! these look fabulous!
Shae
Do you think they would still cook well without a baking stone? I also don’t have any non-sided pans. What would you suggest for the baking? Thanks
Barbara Schieving
Hi Shae – yes, the rolls will be delicious just baked on a baking sheet in the oven. The crust just won’t be quite as crisp. Using a non-side baking sheet makes sliding the parchment on to the pizza stone easy, but if you’re not using a pizza stone, there’s no need to worry about not having non-sided pans. Also, if you were using a pizza stone, you can turn your rimmed baking sheet upside down and use it as a non-rimmed baking sheet. Enjoy!
Kitchen Belleicious
you are the bread queen! These look amazing!
Madonna/aka/Ms. Lemon
Do you ever weigh your flour? If so can you give me the weight of the flour?
I pinned this recipe so when we have a cooler day I want to make them. While I am not a vegetarian my favorite way to eat these is to grill vegetables, then with a little balsamic and add a good melting cheese. It is like they were created for this sandwich.
Madonna
Barbara Schieving
Hi Madonna – I don’t weigh my flour very often just because most people don’t have scales yet. However, it really is the best way to make breads. One cup of all purpose flour weighs 120 grams. The whole wheat pastry flour is only a little bit heavier and weighs about 127 grams. So in the sponge you would use 180 grams all purpose flour and 95 grams of whole wheat pastry flour.
Grilled vegetables with balsamic and cheese would be perfect with these sandwich rolls!
Madonna/aka/Ms. Lemon
Thanks so much Barbara. Since I got my scale I can hardly bake without it.
Jess @ whatjessicabakednext
These torta rolls look amazing! Lovely recipe!
Angie (@angiesrecipess)
Bread made with starter tastes so much better! These wholewheat buns look perfect, Barbara.
Rosa
Beautiful rolls! They’d make great sandwiches.
Cheers,
Rosa
Lorraine @ Not Quite Nigella
These are awesome looking rolls mum! They sell them here but I’ve never made them so thank you for your recipe! 😀 xxx
How to Philosophize with Cake
Those look perfect! Just like the storebought-kind…but I imagine they were so much better! Will have to try this soon! 🙂