Heaven Kneads

Part 1 of the Scratch-Made Staples Series.

When I first committed to removing processed foods from our home, I’ll be honest: I hit a lot of roadblocks. I remember standing in my kitchen, looking at a pantry I had just emptied of “convenience” foods, and feeling completely overwhelmed. I didn’t know where to start, and the idea of making every single staple from scratch felt like a mountain I couldn’t climb.

In those moments, I had to remind myself that I didn’t need to do everything at once. I just needed the essentials.

“For God is not the author of confusion, but of peace…” — 1 Corinthians 14:33

That peace came when I realized that less is truly more. I didn’t need ten different recipes; I just needed one versatile foundation. This “Everything” dough was born out of that season. It became my weekly, almost daily routine —proving that with just a few humble ingredients, I could provide fresh bread, soft rolls, and burger buns for my family without the stress (or the additives). This recipe is nothing more than a ratio, feel free to substitute the sweetener and/or fat options here.

Why This Recipe is a Staple

• Pillow Texture: A single egg and softened butter create an enriched, pillowy crumb that stays fresh longer than a basic lean dough.
• Zero-Waste Versatility: One batch makes a loaf of sandwich bread, a dozen dinner rolls, or 8 hearty burger buns.
• Refined Sugar-Free: We use raw blue agave to feed the yeast, keeping it an “ingredient-only” win.

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The Ingredients

• 3.5 Cups (440g) Fresh-Milled Hard Red Wheat Flour (or approx. 3 cups Organic Bread Flour)
• 1 tbsp Fast Active Yeast
• 1 tbsp Raw Blue Agave
• 1 Large Egg (Organic/Cage Free)
• ~3/4 Cup Warm Water (approx. 90°F)
• 3 tbsp Softened Butter (Organic/Grass Fed)
• 2 tsp Sea Salt
• Avocado or beef tallow (optional)

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The Method

1. Activate and Mix

In your mixer (or a large bowl), combine the warm water, agave, and yeast. Let it sit for 5 minutes until foamy. Add the egg, softened butter, salt, and your fresh-milled flour (or bread flour if using).

2. The Knead

Knead for 5–7 minutes until the dough is smooth and elastic. If you are using fresh-milled flour, it may feel a bit tackier than store-bought; add flour one tablespoon at a time only if it’s sticking to your hands.

3. The 30-Minute Rise

Place the dough in a greased bowl, cover with a damp cloth, and set in a warm spot. Let it rise for 30 minutes until nearly doubled.

4. Shape Your Way

This is where the “Everything” happens. Divide based on your needs for the week:

• For a Sandwich Loaf: Shape into a log and place in a 9×5 pan.
• For Dinner Rolls: Divide into 12 balls and place in a baking dish.
• For Burger Buns: Divide into 6-8 rounds and slightly flatten on a sheet.

5. Bake

Preheat to 375°F

• Rolls/Buns: 20–25 minutes.
• Loaf: 35–55 minutes (until the top is a deep, golden brown).

*Aly’s Tip: I like to brush the tops of my rolls, buns or loaves with egg wash prior to baking.

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Aly’s Kneads: What You “Knead” to Know

• Milling Tip: If you’re milling your own Hard Red Wheat, weigh your berries before you mill them. 440g of berries will give you the exact amount of flour you need for this recipe.