100% brown rice bread | The Contemporary Loaf

This can be a observe as much as clazar123’s submit on gluten free rice shokupan.

The thought was to make use of quite simple pantry substances to make a gluten free loaf with rice. This implies: rice, water, salt, oil, sugar and yeast. A number of days in the past, I managed to make a easy loaf with soaked short-grain rice. As we speak, I made two loaves with brown rice, one short-grain, and the opposite long-grain.

Each loaves turned out effectively. They have been denser than the loaf made with white rice, however that is to be anticipated. I didn’t detect any variations between quick and lengthy grain.

To make a 660g loaf – good for a 15X10X10 cm loaf pan*

*I solely had a 20X10X10, so the loaf was fairly quick. I do not know if the recipe would work if it have been double its top, due to this fact the advice above.

1. Soak 300g of brown rice in 300g of water for not less than 18 hours.
2. The subsequent day, mix the rice with all of the remaining soaking water, 20g of oil, 4g of salt and 15g of sugar. Resist including extra water until your blender is basically breaking down. Even then, add water in extraordinarily small increments.
3. The combination will likely be fairly heat after all of the mixing. It ought to resemble a somewhat thick paste that holds the determine 8 for a number of seconds within the batter when the whisk is lifted. If the combination is simply too runny, add a tablespoon or two of rice flour or cornstarch. If the combination accommodates bits of rice, you should mix the combination additional. If it nonetheless accommodates rice bits after subsequent mixing, then sieve your combination – the rice grains is not going to prepare dinner within the bread.
4. Let the combination settle down barely earlier than including 2g of yeast.
5. Let the combination ferment until bubbly. At batter temperature 22 levels, this took me about 1.5 hours.
6. Give this batter a combination, then add one other 2g of yeast. Pour this right into a buttered loaf pan and go away to rise at batter temperature of about 25-30 levels if potential. You need a reasonably fast rise right here.

7. Let the batter rise by 2/3 of its top (this took me one other 45 minutes) and bake it at 175 levels for 40 minutes. Let the loaf settle down fully earlier than you chop into it.

   

To get a brown crust, you should be courageous sufficient to not use parchment paper. Simply butter your loaf pan.

If you find yourself with a runny batter after mixing, don’t be concerned. Simply add a tablespoon or two of rice flour or cornstarch and you’ll be OK. This is the loaf that had a tablespoon of rice flour added to the batter. It used 100% white short-grain rice as a substitute of brown rice. Take be aware: if you’re utilizing the recipe above for purely white rice, you will want to scale back your hydration barely. Mix the 300g of white rice with 1/2 of the remaining soaking liquid and go from there. No matter rice you employ, err on the aspect of warning and purpose for a thicker batter first, until your blender begins smoking!!!

Notes:

1. I solely have a really low cost stand blender that I exploit to make smoothies and spinach juice (for spinach pasta). Purchased throughout my scholar days within the UK and took it with me to Belgium 7 years in the past (and proceed utilizing until at the present time with an adaptor!) so it is as primary as it may get. Which means this bread will work for many mixers. I believe you should have even higher outcomes you probably have a very good mixer.
2. Brown rice batter is method much less starchy than white rice batter. When stirring white rice batter, there’s fairly some resistance, however with brown rice batter, it could be thick however there is not the everyday resistance you get with starchy mixtures. For that purpose, it is necessary to be sure that the hydration of the brown rice batter is low sufficient, as there’s much less to carry it collectively.
3. Browning of the crust is important. Do it by skipping parchment paper and butter your loaf pan as a substitute. My pan has 3 vent holes on the backside, which I lined with parchment.
4. I believe it is potential to scale back the soaking time of the rice by utilizing heat water. To guage whether or not your rice is able to be blended, simply crush one rice grain between your fingers. If it doesn’t crumble, then soak it additional.
5. It’s fully potential to make this bread with only one rise – add all 4g of yeast to the combination and rise it instantly within the loaf pan. Nevertheless, be sure that your batter is heat (25-30 levels) through the rise. Take be aware that the bread could have a much less developed style.