by AntoniaJames
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WinnieAb's Testing Notes:
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Expand2 ½ teaspoons active dry yeast Ask a question about this ingredient
Pinch of sugar or drop of honey Ask a question about this ingredient
1 cup cooked sweet brown rice or other rice Ask a question about this ingredient
¾ cup milk Ask a question about this ingredient
1 heaping tablespoon dark brown sugar Ask a question about this ingredient
1-2 teaspoons toasted and very lightly cracked cumin seeds (optional) Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 tablespoons olive oil + more for oiling the bowl and brushing the top of the loaf Ask a question about this ingredient
2 ½ - 3 cups bread flour + up to ¼ cup additional for kneading Ask a question about this ingredient
1/3 cup barley flour Ask a question about this ingredient
2 tablespoons rye flour Ask a question about this ingredient
2 tablespoons toasted wheat germ Ask a question about this ingredient
¼ - ½ cup chopped toasted cashews or other nuts (optional) Ask a question about this ingredient
Proof the yeast in 3 tablespoons of warm water, with sugar or honey.
Ask a question about this stepIf you want to break down the rice a bit, blend it briefly with half of the milk. This is optional. It makes for a loaf that's easier to cut neatly.
Ask a question about this stepCombine the milk, rice, brown sugar, cumin seeds (if using), salt and 2 tablespoons of olive oil in a large bowl and stir well to combine.
Ask a question about this stepStir in the barley and rye flours and the wheat germ, along with the proofed yeast.
Ask a question about this stepAdd the bread flour ½ cup at a time, stirring all the while, and always in the same direction.
Ask a question about this stepOnce you’ve added 2 ½ cups of bread flour, turn it out onto a floured surface and knead for a few minutes, adding more flour, a few tablespoons at a time, if the dough is very sticky.
Ask a question about this stepOnce it comes together, let the dough rest for at least ten minutes. This will give it time to absorb the liquid in the rice.
Ask a question about this stepContinue kneading, adding the cashew bits a few tablespoons at a time. The finer you chop the cashews, the easier it is to knead. Add more flour if necessary, a teaspoon or two at a time, if the dough is so sticky that it clings to your hand on medium pressure.
Ask a question about this stepAfter kneading for another three or four minutes, let the dough rest again, this time for about five minutes.
Ask a question about this stepContinue kneading again until the dough is smooth and elastic.
Ask a question about this stepDribble a bit of olive oil in the bottom of a clean bowl, put the dough in and turn it over to coat. Lightly cover with a damp tea towel and allow it to rise until doubled. This should take about one to 1 ½ hours.
Ask a question about this stepGently press the dough down, shaping it into a rectangle that is as wide as your loaf pan is long. Roll it up into a loaf shape, pinch the edges to seal, and place seam-side down in a well oiled loaf pan. Brush with olive oil and allow to rise a second time.
Ask a question about this stepPreheat oven to 350 degrees Fahrenheit.
Ask a question about this stepWhen the dough has not quite doubled in size, slash the top and put it in the oven to bake.
Ask a question about this stepCheck it after 30 minutes and tent with foil if it’s getting dark quickly. (Dough with a fair bit of milk in it tends to do that. Some people like their crust very dark, so just use your judgment here as to whether to cover the baking loaf.)
Ask a question about this stepIt should take 50 to 60 minutes to bake. When the loaf sounds hollow when you tap it on the bottom, remove and allow it to cool, out of the pan, on a wire rack for at least an hour before slicing.
Ask a question about this stepEnjoy!
Ask a question about this stepYou make such wonderful breads! This reminds me of a quite different bread made by a local bakery, about 20 years ago. They called it Buddah Bread, made Macrobiotic style with cooked rice, probably unyeasted sourdough.
Thank you, susan g! I appreciate the compliment. That Buddha bread sounds tasty! ;o)
and yet another great loaf of bread. I just made a comment on boulangere's bread that it is really great to see such wonderful loaves showing up here and of course you have several posted. I was saying I stopped making bread because we just weren't eating it but have started again. Great looking loaf.
Thanks so much, Mr. Hirschfeld. ;o)
Amanda is a co-founder of Food52.
AJ, I'm working on this bread today. Last night, I made the loaf as printed except without the nuts since I can't eat them. But I put in sunflower seeds instead.
It got rave reviews from my husband, who promptly ate about half the loaf on the spot.
Now I'm trying to convert it to Gluten Free. I think with the cooked rice it is almost there, so I'm going to try it with Amaranth, Teff & Buckwheat- with some potato starch and arrowroot powder to replace the gluten. I'll report back to see if I can make a go of it.