The best delicious More Rice Breads recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this More Rice Breads recipe today!
Hello my friends, this More Rice Breads recipe will not disappoint, I promise! Made with simple ingredients, our More Rice Breads is amazingly delicious, and addictive, everyone will be asking for more More Rice Breads.
What Makes This More Rice Breads Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this More Rice Breads.
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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 Honey (30 ml)
1/4 c Oil (60 ml)
1/4 c Methocel (28 g)
The next two (also from Laurel’s Kitchen Bread Book) use the previous
recipe as a basis, with just a few changes.
GARBANZO RICE BREAD
This bread has a mellower flavor and keeps better than the plain
Brown Rice Bread.
Follow the mixing and rising instructions for Brown Rice Bread. Use
only two loaf pans and bake slightly longer, about 50 minutes to an
hour.
SOY-RAISIN RICE BREAD
Denser, cakier, more filling, this bread adds variety and interest.
The slice is golden in color and soft, almost like pound cake.
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 dry yeast (1/2 oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup
honey (80 ml) 1/4 cup oil (60 ml) 1/2 cup raisins (70 g) 1/4 cup
methocel (28 g)
Mix and let rise like Brown Rice Bread, incorporating the soy flour
into the first mixing and the raisins along with the honey. Divide
the dough into two loaves only, and bake cooler and longer, at 325
deg.F. for 50 to 60 minutes, or until done.
Yields
6 Servings
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