Have you ever tried making your own bread with black rice? It's an excellent alternative to specialty and expensive store-bought bread. Plus, it's a gluten-free option that is much richer in minerals, antioxidants, and fiber than traditional white bread.
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Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak the rice overnight.
Drain and rinse the rice.
Add water, rice, oil, flax seeds, psyllium, sugar, salt, and yeast in a good blender.
Blend until you get a smooth mixture.
Transfer to a bowl, then gradually add flour until you get a non-sticky ball.
Leave the ball in the bowl and let it rise for at least an hour. The longer you let it rest, the better.
Knead well to remove the air, shape it into a ball again, and let it rest for another 30 minutes.
Preheat the oven to 200°C.
Knead the dough one last time while the oven heats up.
Bake for 45 minutes at 200°C.
Allow to cool completely before slicing.
For a smoother texture, ensure the rice is blended thoroughly.
Letting the dough rest longer can enhance the flavor and texture of the bread.
Use oat flour for a gluten-free option, or white flour if gluten is not a concern.
Cool the bread completely before slicing to avoid crumbling.
Can I use a different type of rice?
Black rice is recommended for its unique flavor and nutritional benefits, but you can experiment with other types of rice. Keep in mind that the texture and taste may vary.
Is this bread gluten-free?
Yes, if you use oat flour instead of white flour, the bread will be gluten-free.
How long should I let the dough rise?
Let the dough rise for at least an hour, but allowing it to rest longer can improve the texture and flavor.
Can I substitute psyllium with chia seeds?
Yes, psyllium and chia seeds can be used interchangeably in this recipe.
What is the best way to store this bread?
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
