Rice Bread

Category: Sourdough bread
Rice Bread

Ingredients

Welding
rice flour 50 grams
boiling water 100g
Dough
active wheat sourdough 100% moisture 150 grams
wheat flour 1 or in / grade 400 gram
water 100g
fructose (sugar) 10 grams
welding all
sesame 25 grams
salt 10 grams
dry yeast 1 gram
nettle leaf option

Cooking method

  • Welding
  • Pour boiling water over the rice flour. Stir well. Cover. Allow to cool.
  • Leaven
  • Feed the starter culture 6-8 hours before mixing.
  • Dough
  • Kneading was carried out in KhP using the "dough" program.
  • She added all the ingredients. except for salt and sesame seeds, in a bucket of HP.
  • After 5 minutes from the beginning of the batch, I added salt, at the end of the batch, sesame seeds.
  • Rice Bread The dough is soft, slightly sticky. Round with oiled hands. Let it ferment for 120 minutes. Stretch-fold 1 time in the middle of fermentation.
  • Rice BreadRice BreadRice Bread Dough at the beginning, middle and end of fermentation
  • Rice Bread We take out the dough, form a round bread. Put nettle leaves on top. Sprinkle with flour and place in a basket, seam up. Proofing for 60-70 minutes.
  • Rice BreadRice Bread start and end of proofing.
  • Turn the blank onto baking paper. cases a notch around the picture. We transfer, along with the paper, to a dish with a lid, which was heated together with the oven. We cover.
  • Baking at 240 degrees for 15 minutes with a lid.
  • Remove the lid, lower the temperature to 180 degrees and bake.
  • My total baking time was 40 minutes.
  • We take it out, let it cool. We cut and enjoy.
  • Rice Bread
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

4-4.5 hours

Cooking program:

HP, oven

Note

Delicious bread with a thin crust and airy crumb. The tea leaves prevent it from hardening for a long time. This is not my first experiment to decorate bread with herbs.
There was also this one

Bread with baked garlic and sourdough cheese (ang-kay)

Rice Bread
Recommend.

Gala
What a sympampo with nettles
Angela, what are your beautiful breads always!
Chuchundrus
: wow: is this bread? : -X I thought sho clumsy picture from a fashion magazine
ang-kay, Angelica is gorgeous!

Tumanchik
pack and get out! no, I'm already running - you won't eat the current! about: girl-swoon: awesome bread! as one Tsar used to say - there is a holiday!
ang-kay
Girls!Thank you for your kind words, attention and humor. So nice that we stopped by and you liked the bread. I would gladly treat everyone. Maybe sometime there will be progress so that it can be transmitted through the screen?
Tanyulya
Angela, I have no words. Sooooo beautiful bread!
Irina Dolars
Creative approach to every bun, to every loaf! Mmmmm!
Virgin! You are witches!
Mikhaska
What incomparable bread Angela! Loaf of wondrous beauty!
ang-kay
Tanyulya, Irochka Dolars, Irochka-Mikhaska, I tried to. Thank you!
stanllee
WAUUUUUU)) Cool)) You shouldn't even doubt about the taste.
MariS
Angela! What a piece of bread - just a masterpiece! With the leaves, you came up with great ideas. And in general, your breads are so neat and everything is 5+ in them. You will admire ...
Anatolyevna
ang-kayWhat a beautiful bread! There is a pitiful masterpiece. As always, Angela is clear, accessible and beautiful!
Albina
Well, this is necessary: ​​she also decorated the bread with leaves This is not bread, but some kind of cake
ang-kay
Maryana, Marina, Antonina, AlbinaThank you girls for such attention and kind words. Everything is for you!
SvetaI
Angela, very nice! And rice tea - I just want to do something with rice flour.
I'll try to bake it. Only I don't like sourdough wheat bread, I want it with yeast. I will count the flour, and how long should the first proofing take, what do you think?
ang-kay
Svetlanathanks for the praise.
Quote: SvetaI
How long should the first proofing take, do you think?
30-40 minutes. Watching the rise and temperature influences the speed greatly. You can try to do one lift before increasing it two, two and a half times. About an hour.
SvetaI
Angela, thanks, I'll try
SvetaI
Angela, I still baked it! Of course, I got it rather unsightly, especially in comparison with your masterpieces, but this did not affect the taste.
I did it by leaps and bounds. In the process of mixing, I added as much as 50 g of water. And even more could have been. Either I counted the leaven incorrectly, or I have such flour. Here is my crocodile
Rice Bread
Rice Bread
I cut it warm (for dinner), so the cut is not so hot, but there is still not enough splendor. Next time I'll add some more water.
By the evening, the remains of steel much more aromatic and tastier. So who will bake - keep in mind that this bread should be given more time to ripen.
ang-kay
SvetaI, Svetlana, Thank you. that she shared her impressions and brought the photo. The crumb turned out to be good. judging by the photo. And appearance is not important. The main thing is that the taste is good and I liked it.
Quote: SvetaI
In the process of mixing, I added as much as 50 g of water.
This is normal. The flour is different for everyone. I usually use less water than in some recipes.
Quote: SvetaI
Either I counted the leaven incorrectly, or I have such flour.
The idea was to add flour and water to 75 grams.
Quote: SvetaI
Cut warm
Quote: SvetaI
By the evening, the leftovers became much more aromatic and tastier.
The bread should always be allowed to cool well. But I myself do not always gain patience.
SvetaI
Quote: ang-kay
The idea was to add flour and water to 75 grams.
Well, yes, I did just that. Also, my rice flour is not simple, but gold whole grain. And nothing comes of it with her. And this recipe is just right

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