Making your own bread is probably the most frugal and healthiest thing you can do. Even the healthier breads from the store either have added extra gluten and/or will cost you over $5 a loaf! Making your own bread may sound very intimidating but it really is super easy. It just takes patience but not much physical effort on your part! Soaking the flour in apple cider vinegar over night will break down the gluten and convert the anti-nutrients like phytates into a more nutritious product that is much easier for the body to digest. Another perk is that the apple cider vinegar does the kneading for you so no need to spend 15 minutes massaging the dough. I make these rolls for sandwiches and hamburger buns during the week. Making my bread into rolls saves me from having to cut a loaf into even pieces every time I want to make a quick lunch. I can just grab, tear in half and fill. They freeze well too!
- 6 cups 100% whole wheat flour
- 3-4 cups of water
- 2 tbsp raw apple cider vinegar (with the mother)
- 2 1/4 active dry yeast or 1 packet
- 2 1/2 tsp sea salt
- 1/4 cup honey
- 1/3 cup butter- melted (Olive oil or other non-dairy oils can be used as well but it may slightly change the flavor of the rolls.)
- Place flour, salt, honey, vinegar and water in a large bowl. Mix until all the flour is wet. Add a little more water if needed.
- Cover bowl with a cloth and let sit on counter for 8-12 hours. Overnight works just fine.
- Add yeast and melted butter. (Make sure the butter is just warm but not hot.) Mix until yeast and butter is well incorporated. The dough should be soft and stretchy but not overly sticky. If it is, add a small amount of flour.
- Let sit until dough has almost doubled, usually about 1-2 hours depending on how warm your house is. (The longer you let it sit, the more sour it becomes, think sour- dough bread!)
- Scoop the dough out and form into 28 balls. Place on a parchment paper lined cookie sheet.
- Let sit for 1-2 more hours or until almost doubled in size again. I like to place a towel over it just to protect it from flies.
- Bake at 375 degrees for 20-25 minutes. Or until light golden brown.
* This recipe is obviously not for those with Celiac disease but if you have cut out gluten due to digestive issues, I recommend trying this method. I used to get bloated with store bought breads but when I started making my own, the side effects disappeared. The longer you let the dough sit, the more digestible it becomes! I also have broken open a few probiotic capsules before and added them to the flour. I feel this gives the bread an even more sourdough flavor as all that good bacteria balances out with the yeast to make an amazing harmony of flavors!