Brown Rice Bread

Here is an experiment that happily worked out okay.  I had some left over Bob’s Red Mill Brown Basmati Rice from Vindaloo on Saturday and decided to  try using it in bread.  Here you go:

This will make two 1.5 lb loaves.  All grains and flours are Bob’s Red Mill – it’s the best!

In a mixing bowl, combine

1.5 cups cooked cooked brown rice

3 cups Unbleached White Flour

1/4 cup Vital Wheat Gluten

2 T Spelt Flour

2 T Dried Milk Powder

2 T Golden Flax Seed Meal

1 T Active Dry Yeast

1 t Salt

Whisk Dry ingredients together with the bread hook attachment of a mixer or by hand.  

Add:

2 T Extra Virgin Olive Oil

Turn on mixer and gradually add 1 3/4 cups of 110 degree water.  After the first cup, add it at a rate of 2 T at a time while the break hook kneads the mix into a dough.  Add water until the dough forms a nice ball that the bread hook will hold and work.  Different flours and grains take water at different rates so you just need to use some observational skills at this step.  

Mix alternating high and low speeds for a total of 10 minutes and lift the mixer, remove the  dough from the hook, cover with a damp cloth and allow to rise for 1 hour.

One hour later…

Punch the dough, remove it from the bowl and knead vigorously on a floured surface for 5 minutes.  Divide the dough into equal halves and form into loaves – shapes of your choosing.

Allow to rise for 30 minutes.

Pre heat oven to 400 and bake for 40 minutes on a baking stone.

This breadhas an awesome crust and has a really great consistency