Brown Rice Bread
6 c Brown rice flour (900 g) 1 tb Salt (16.5 g) 2 2/3 c Tepid water (635 ml) 4 ts Active dry yeast (1/2 oz or -14 g) 1/2 c Warm water (120 ml) 2 tb Honey (30 ml) 1/4 c Oil (60 g)
Ingredients
- 6cup brown rice flour (900 g)
- 1tbsp salt (16.5 g)
- 22/3 c tepid water (635 ml)
- 4tsp active dry yeast (1/2 oz or
- 2tbsp honey (30 ml)
- 1/4cup oil (60 g)
- 1/4cup methocel (28 g)
Directions
- 1
6 c Brown rice flour (900 g) 1 tb Salt (16.5 g) 2 2/3 c Tepid water (635 ml) 4 ts Active dry yeast (1/2 oz or -14 g) 1/2 c Warm water (120 m
- 2
Start this bread 12 to 18 hours before you want to bake
- 3
Mix the rice flour and the salt, and make a well in the middle
- 4
Pour in the water, mixing gradually from the center outward
- 5
Beat vigorously for ten minutes either by hand, with a wooden spoon, or with an electric beater at medium speed, to smooth and aerate the ba
- 6
Let the mixture stand at room temperature for 12 to 18 hours
- 7
Dissolve the yeast in warm water
- 8
Stir the yeast solution, then the honey and oil into the grain mixture and mix thoroughly by hand or machine until completely smooth and uni