Light Rice Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g rice
- 600 ml water
- 100 ml oil
- 400 ml water
- 2 tablespoon sugar
- 2 tablespoon, leveled salt
- 1 cube yeast
- 1 kg wheat flour, 405 or 550 or mixed.
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Cook rice with 600 ml of water until very soft. Mix the still hot cooked rice in the mixer with the remaining water, oil, sugar, salt and yeast for 3 minutes. Pour everything into a bowl and slowly stir in 1 kg of flour (possibly a little less or more) and knead until the dough is soft and smooth. Let rise in a warm place for 30 minutes. Fill into 2 greased loaf tins and let rise for another 30-40 minutes.
- Bake the bread in the 250 ° C oven with steam for 20 minutes. Spray twice with water. Then turn the oven down to 180 ° C and bake for another 40 minutes without steam.
- Take the bread out of the mold and bake in the oven for another 10 minutes. Cool on a wire rack.
- Tip:
- The bread only really rises when it is in the oven. The dough is more soft than firm, it should flow out of the hand when it comes into the loaf pan.
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