Freshly Milled Flour Sourdough Rolls
I started baking my own bread at home gosh maybe 5 years ago. I wanted to feed my family homemade products without additives. That morphed into organic bread making and then again change to mostly sourdough baking. The end of this past year I started my Freshly Milled Flour journey. I started experimenting with recipes & this is one I’m very excited to share.
First off, I put off getting a scale FOREVER and I don’t know why I did. It makes baking so much easier and more accurate. Especially when using sourdough &/or freshly milled flour. Both of which I use in this recipe.
This recipe will make 8 rolls and they store well in a container for a few days.
Remember they are preservative free so they are freshest the day of and following day. I have frozen sourdough bread before and it thaws nicely so I assume you could freeze the in an airtight bag and warm up in the oven. We end up eating them so quickly, I honestly haven’t had a chance to try that yet.
I also like to take rolls/bread we haven’t eaten and turn it into breadcrumbs so if you haven’t tried that yet, I highly recommend this recipe: Homemade Breadcrumbs
Why Freshly Milled Flour?
Not only is what I’m making more tasty, but it has so many nutrients. And although I LOVE to make food fun and think food should never be boring. Food is meant to fuel our body and give us nutrients so we can grow, heal and fight off illness. That is why I decided to start milling my own flour and it’s so easy. I turn on the machine, pour in the desired amount of berries and then milled flour comes out into bowl I place under the spout.
You can get a discount on my NutriMill with code: BUSYLITTLEIZZY
- Maximized Nutrient Content: Freshly milled flour retains vital nutrients like vitamins B and E, which degrades quickly in store-bought flour. Store bought it basically dead flour, so even though you might be making bread that is free from preservatives, it doesn’t really have nutritional benefits.
- No Additives: Milling at home ensures pure, whole-grain flour without preservatives, bleach, or additives.
- Higher Fiber: Whole-grain flour retains the bran and germ, providing more fiber for better digestion and heart health.
- Better Blood Sugar Control: Fresh, whole-grain flour has a lower glycemic index, helping maintain steady blood sugar levels.
- Customizable Flour Blends: Milling allows for unique blends tailored to dietary needs, including gluten-free options & the option to explore more flavors with different berries. (Berries are what you will be milling into flour)
Ingredients:
270 grams sourdough starter (or discard that’s not more than 24 hours unfed)
375 grams of hard white freshly milled berries
200 ml warm water
1 tsp of honey
1 1/2 tsp sea salt
Recipe:
Combine the sourdough starter/discard, freshly milled flour, water, and honey in the mixer bowl. Then cover and let rest for about 30 minutes.
Next add the salt and knead with the hook on your mixer for 15 minutes over low speed.
Let dough rise until doubled 1.5-2 hours. The cooler the home, the longer it will need.
Divide the dough into eight equal pieces and form into balls.
Use a little milled flour to coat the bottom of the rolls before placing them on your pan to rise.
Cut across the tops with a razor blade or knife & cover. Rise for another hour or until doubled.
While they rise place a 13×9 pan filled with 1 inch of hot tap water onto the bottom rack of the oven.
Once the rolls have risen, preheat the oven to 450°F.
Bake rolls for 12-15 minutes. Keep an eye that the tops are browned to your liking.
Remove and immediately place on cooling racks.
Eat while warm or once fully cooled.
We like to eat them plain, with butter, with jam or even sliced in half and add some fried eggs.
Store in an airtight container for up to 3 days (ours never last that long) or put in an airtight freezer bag/freeze and save for later.
I hope you enjoy this recipe as much as we do!
If you are looking to make more Kitchen Swaps for a more low toxin life, click here.
XO Eryka
