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For this easy overnight bread I simply mix four ingredients together in a bowl right before I go to bed. The next morning, whenever I get around to it, I dump the dough onto a floured work surface. Pat it down and cut into squares. Let rise 1 – 1.5 hours and then bake. That’s about 10 minutes of hands-on time for fresh sourdough bread.

Breads like these are the kind I bake several times per week for my bread eaters and I know I wouldn’t do it if it weren’t so simple. These little rolls are somewhere between a soft dinner roll and an English muffin. They have lots of nooks and crannies for holding grass-fed butter and work great for tucking in homegrown eggs for breakfast.

When it comes to bread there are only a few requisites in our house. As the baker, I choose breads that are simple and hands-off and sustainable in the sense that I can make it frequently without it being a huge burden.

Secondly, it has to be homemade and fermented. Homemade so we can do it inexpensively and make sure we’re eating real food. Fermented because the lactic acid in a sourdough starter helps to break down the grain, boost the B vitamins, and leaves us without that heavy feeling often felt after eating bread.

Sourdough starter also allows us to avoid having to buy commercial yeast. This, again, saves money but we also just feel better when we avoid commercially-leavened breads. It might be the yeast or the lack of the non-industrialized fermentation process, but either way its recipes like this that make eating bread regularly possible.

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Easy Overnight Sourdough Rolls

Note: All-purpose flour does work in this recipe but it does not absorb as much moisture. To compensate, knock the hydration down by lowering the water volume to 1 1/4 cup.

Ingredients

Directions

Combine the starter and water in a large mixing bowl. Add the salt and flour and mix with a fork or wooden spoon until all of the flour is hydrated. Cover and allow to ferment overnight at room temperature.

After 8-12 hours, generously flour a work surface or parchment-lined baking sheet. Pour the dough onto the floured surface and sprinkle again lightly with flour. Pat the dough down into a rectangle one inch thick. Use a dough scraper or large, sharp knife to cut the dough into 12 squares.

Space the rolls evenly on a baking sheet and cover with a damp cloth or plastic wrap. Allow to rise in a warm place for 1 – 1.5 hours. After 45 minutes of rising time, preheat the oven to 450 degrees.

Once the rolls have had their rise time (they should have puffed slightly but will not have doubled), place them in a hot oven and bake 20-25 minutes or until golden and cooked through. To serve, split with a fork and pass the butter, jam, or fried eggs.

For more easy-to-make naturally leavened breads (both wheat and gluten-free) see Traditionally Fermented Foods, available for pre-order now and everywhere May 9th.

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In Minnesota salad can mean a lot of things and it doesn’t always have to mean vegetables. There are potato salads like the German variety filled with potatoes and bacon and a nice bite of vinegar. There are dessert salads, one of which boasts Snickers candy bars as an ingredient. These might be served as dessert… or may even fill in as a side dish. There are jello salads and fruit salads and popular potluck salads such as the ubiquitous Broccoli Salad.

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What made all of those salads so delicious was the flavor dynamics. It’s not just some chopped up vegetables and a bottle of dressing – not that I have anything against that. No, these salads boast everything from vegetables to bacon to seeds and fruit. They are very, very tasty.

I wanted to make one similar in dynamics but with some ingredients we would have on hand. It’s still full of green onions and a bit of bacon but I replace the mayo with a homemade dressing and sweeten it with honey rather than raisins and sugar.

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It’s got all of the flavor and none of the more-processed ingredients. In short, it’s a real food salad I’m happy to feed my family… even if Ruthie just digs out the bacon.

Real Food Broccoli Salad

  • 4 stalks celery
  • 2 large broccoli crowns, stalks removed
  • 3 strips good bacon
  • 8 green onions
  • 1/2 bunch of parsley
  • 1/3 cup seeds (sunflower or sesame)
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 pastured egg yolk
  • 2 T raw honey
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Chop the celery, broccoli, onions, and parsley into bite-sized pieces and mix together in a large mixing bowl. Cut the bacon into small pieces and fry in a small skillet over low heat until crisp. Set aside the bacon grease and place the seeds in the skillet to toast. Cook just until they start to color and pop.
  2. Place seeds and bacon in bowl with vegetables.
  3. Mix the dressing by combining the vinegar, olive oil, egg yolk, honey, and seasonings in a small jar or measuring cup. Whisk to combine and then pour over salad. Allow salad to rest for at least 30 minutes before serving.