Whole wheat rice bread | bitterbaker.com

Whole wheat rice bread

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.

Whole wheat rice bread | bitterbaker.com

Whole wheat rice bread | bitterbaker.com

Day 1

    • 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

Day 2

  • 1 tbsp sea salt
  • 1 tbsp honey
  • ¼ cup poppy seeds
  • 520 g (18.3 oz) bread flour

sesame seeds
poppy seeds

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.

Whole wheat rice bread | bitterbaker.com
This has got to be the perfect bread for a wedding, right?

Whole wheat rice bread | bitterbaker.com
Just imagine what great sandwiches you could make with this bread.

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