- Prep Time: 2h 00 min
- Cook Time: 35 minutes
- Serving: Serves 04-06
Black Rice Bread
Looking for something a little different? Try this Black Rice Bread, shared with us by Sharon from Thermorox.
"By adding rice to your bread you’ll get a slightly different flavour, and by using black rice you’ll get a lovely colour contrast too. Of course, you can certainly use white rice! While your bread is still light and fluffy, the rice adds more bulk to the bread. You will feel quite full after a couple of slices of rice bread. I use Vitamin C powder in my breads, basically in place of bread improver. You can leave this out if you choose, but you will need to increase the initial proving time to 2 hours. Or use bread improver. I buy my unflavoured Vitamin C powder from a health food store, it costs about $12-$13 but with only 2 pinches per loaf of bread it lasts for months and months and months" - Sharon
Recipe Tester Feedback: "This was tasty and produced a cool marbled effect!" - Penn
No: Dairy / Egg / Nuts
Contains: Gluten
Preparation Time 2 hours
Cooking Time 35 minutes
Makes 1 loaf
Can be frozen
Ingredients
- water - 330g
- yeast - 2 tsp, dried
- bakers flour - 600g
- salt - 1-2 tsp
- sugar - 1 tsp
- Vitamin C Ascorbic Acid Powder - 2 pinches (optional, but increase initial proving time to 2 hours if omitting)
- olive oil - 15g
- rice - 350g, black, cooked and cooled (around 200g raw)
Method
- Place water (330g) and yeast (2 tsp) into bowl. Program 2 minutes / 37C / Speed 1.
- Add flour (600g), salt (1-2 tsp), sugar (1 tsp), Vit C powder (2 pinches), and oil (15g).
- Program Closed Lid / 5 minutes / Kneading Function.
- Add rice (350g). Knead Closed Lid / Kneading Function / 40 seconds.
- Remove dough to an oiled bowl and cover with cling film. Rice will make your dough very sticky. You may need to use the spatula to help you remove all of the dough from the bowl. You may also need to do some kneading by hand to full incorporate the rice into the dough. Using wet hands for this works well.
- Place bowl in a warm place and leave until doubled in size (at least an hour).
- Once proved, knock down by punching down on the dough.
- Turn the dough out onto a baking mat or paper and give a light knead with your hands.
- Shape to fit in tin (tested with 680g loaf tin).
- Once again cover with cling film and allow to prove until dough reaches the top of bread tin.
- Heat oven to 200C. Bake for approximately 30 minutes. Bread should be golden in colour and give a hollow sound when you knock on the bottom.
- Tip bread out of tin and continue to cook in oven for a further 5 minutes to crisp the outside of your loaf.
Storing suggestion: Slice your bread once it has cooled and place into a freezer bag and freeze. This keeps bread fresh and soft whenever you need it.
