Whole wheat rice bread | bitterbaker.com

Whole wheat rice bread

Rice has been on my list over things to put in bread for a while now, and I don’t regret doing it. It was really, really good. Can’t wait to try all other kinds of rice – black rice, wild rice, brown rice..

It’s so hard to describe the taste of bread. It doesn’t say very much if I just tell you that it was good.  Like I did above. But I had to. Because it was really good. Other than that, it was moist – as in really moist. I don’t think I’ve ever had a bread this moist before. The sourdough flavor really comes out, too. And the poppy seeds inside was a really good call. Know how irritating it can be when you top your bread with them, and they just fall off before you have a chance to put them in your mouth? And you have to pick up each and everyone from the plate with your finger? Not with this bread. You won’t get away from the yummy taste of poppy seeds. It’s all in there.

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

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.

Ingredients
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

Toppings
sesame seeds
poppy seeds

Directions
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
See? Moist little white rice grains in there.

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

This post has been submitted to #bakeyourownbread, SweetBellaRoos, Weekend Kitchen Creations and YeastSpotting.

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