More Rice Breads
5 1/2 c Brown rice flour (830 g) 1/2 c Garbanzo flour (70 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 ...
Ingredients
- 51/2 c brown rice flour (830 g)
- 1/2cup garbanzo flour (70 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 ml)
- 1/4cup methocel (28 g)
Directions
- 1
5 1/2 c Brown rice flour (830 g) 1/2 c Garbanzo flour (70 g) 1 tb Salt (16.5 g) 2 2/3 c Tepid water (635 ml) 4 ts Active dry yeast (1/2 oz o
- 2
GARBANZO RICE BREAD This bread has a mellower flavor and keeps better than the plain Brown Rice Bread
- 3
Follow the mixing and rising instructions for Brown Rice Bread
- 4
Use only two loaf pans and bake slightly longer, about 50 minutes to an hour
- 5
SOY-RAISIN RICE BREAD Denser, cakier, more filling, this bread adds variety and interest
- 6
The slice is golden in color and soft, almost like pound cake
- 7
6 cups brown rice flour (600 g) 2 tablespoons soy flour (7 g) 1 tablespoon salt (16.5 g) 2 2/3 cups tepid water (635 ml) 4 teaspoons active
- 8
Divide the dough into two loaves only, and bake cooler and longer, at 325 deg.F