Rice Bread


Rating: 4.0 / 5.00 (2 Votes)


Total time: 45 min

Ingredients:












Instructions:

A great cake recipe for any occasion:

1. stir through yeast and warm water and let swell in a warm place for 5 to 10 min.

Mix flour with salt and brewer’s yeast. Add yeast mixture and mix in shoyu and oil. Add cooked long grain rice.

Make a smooth dough and knead well. Add more flour and liquid if necessary. Place in a clean baking bowl with lid closed and let rise for 30 to 40 minutes.

4. briefly knead dough repeatedly. Shape into a large loaf. Place on greased baking sheet and rise with lid closed for 20 to 25 min. Prick a few times with a fork. 5.

Bake in a heated oven at 220 °C (gas mark 7) for 25 to 35 minutes. Cool on a cooling rack. Cooked grains, exceptionally long-grain rice, form a simple wholemeal dough moisture and give it “bite”. They keep the bread fresh longer and provide additional fiber. The loaf is dense and heavy and can therefore be cut into narrow slices.

Loaf of about 875 g nutritional value: The bread provides sufficient niacin, vitamin, fiber B1, zinc and protein. Per loaf are contained: Carbohydrates: 300g, protein: 57 g, fiber 40 g, fat: 25 g, calories: 1585f57 joules.

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