Duration: 18-20 hours to let the pre-dough get active. Then another 5 hours to let the dough rise and baking the loaves. Makes 2 large loaves.
- 1 cup dry jasmine rice
- 120 g (4.2 oz) rye starter
- 510 g (18 oz, not fluid!) filtered water
- 260 g (9.2 oz) whole wheat flour
- 1 tbsp sea salt
- 1 tbsp honey
- ¼ cup poppy seeds
- 520 g (18.3 oz) bread flour
Mix rye starter, filtered water and whole wheat flour in a bowl. Wrap the bowl with cling wrap and let sit in room temperature for 18-20 hours, until the pre-dough is active, looking nice and bubbly.
While the pre-dough is getting active, cook 1 cup of jasmine rice according to the instructions on the package. Let the rice cool.
Mix in the cooled rice with the pre-dough, re-use the cling wrap and let the bowl sit in room temperature for another 2 hours.
Add sea salt, honey, poppy seeds and bread flour to the pre-dough, and knead to a firm, slightly sticky dough. Shape into two loaves and put them in two greased loaf pans. Cover with a kitchen totwel and let rise until they have doubled in size, 2-3 hours.
Preheat the oven to 460°F. Brush the loaves with water and sprinkle sesame seeds on top. Place the loaves on the lower rack of the oven and throw in 2/3 cup of water on the bottom of the oven. Bake the loaves for 25 minutes. Then turn down the temperature and continue baking the loaves until they have a nice color and are cooked all the way through, about 20 minutes. See here on how to know when your bread is done.
This has got to be the perfect bread for a wedding, right?
Just imagine what great sandwiches you could make with this bread.