Black Rice Bread
From jo_jo_ba 11 years ago
- 4 hours to make
- Serves 16
Adapted slightly from All You Knead is Bread by Jane Mason. Using dark soy sauce instead of salt, it has a unique Asian flavour that meshes well with the nutty black rice. I used whole wheat bread flour and added stevia and coconut extract too for a kick! Read more This is a fun "project" bread to make - it's not going to be an everyday loaf, since it's too low-rising for the toaster or to make proper sandwiches - but it's delicious and healthy to boot! See less
Ingredients
- 300 g whole wheat bread flour shopping list
- 1 tsp instant yeast shopping list
- 6 (1 g) packets stevia (I used stevia+ by NOW) shopping list
- 1/3 cup coconut milk shopping list
- 1/3 cup warm water shopping list
- 1 tsp coconut extract shopping list
- 1/2 tbsp dark soy sauce or tamari shopping list
How to make it
Black Rice:
- 1 cup raw rice : 2 cups cold water in a saucepan
- Bring the water to a boil, reduce the heat and cover. Simmer for 35 minutes, or until all the water is absorbed.
- Turn off the heat and leave the pot to sit for 15 minutes. Do not stir.
- Fluff the rice with a form to separate the grains and serve.
Bread:
- Combine the flour, yeast and stevia in the bowl of a stand mixer or a large mixing bowl.
- Add the coconut milk, water, coconut extract and soy sauce and knead for 12 minutes.
- Cover and let rest for 20 minutes.
- Gently but thoroughly knead in the rice.
- Place in a greased bowl, cover and let rest for 2 hours.
- Roll dough into a tight sausage and place in a greased 9x5" loaf pan.
- Cover and let rise 1 hour.
- Preheat the oven to 400F.
- Bake loaf for 45-50 minutes on the bottom rack of the oven.
- Cool completely before cutting. See Photo
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