Post by Indilwen on Mar 22, 2012 13:51:35 GMT 12
The 1-2-3 Paradox Rice Bread
One loaf
When baked to a golden brown, the crust is crunchy and the inside is soft. A friend describes this bread as something the 19th century Russian pilgrim in the book, The Way of a Pilgrim, would have carried in his knapsack. It is a full-bodied, Old World, wholesome meal in itself.
1 C corn meal
2 C whole wheat flour*
3 C unsalted cooked brown rice
¼ C oil
1 T salt
¾-1½ C warm water
1. Combine the corn meal, flour and brown rice. Mix thoroughly with your hands to fully separate the grains of rice.
2. Add the oil and salt, then mix again.
3. Start by adding ¾ cup of warm water until the mixture begins to come together as a dough. Adjust water or flour, until dough is pliable enough to begin kneading, don't over flour, use flour on the bread board as you're kneading.
4. Knead the dough about 10 minutes, until it begins to feel smooth. You can’t over knead, so it’s better to knead a little more than less.
5. Place the dough in an oiled bowl and stretch plastic wrap over the bowl to form a tight seal.
6. Let it rise in a warm place for 24-36 hours.**
7. When the dough has increased in volume and has a sweet/sour smell, place in an oiled bread pan and make a shallow vertical slit on top.
8. Bake at 350 degrees for 50-60 minutes or until the crust is golden brown and a knife inserted into the center comes out dry. This bread tastes great served with butter, almond butter or miso spread.
*It is important to use very fresh whole wheat flour when making sourdough bread.
**Turn your oven on the lowest possible heat. When it is quite warm, turn off the oven and place the bread inside to rise. Do this about 2-3 times during the entire process. Don’t forget to turn off the oven and check the heat or you’ll have to start all over.
One loaf
When baked to a golden brown, the crust is crunchy and the inside is soft. A friend describes this bread as something the 19th century Russian pilgrim in the book, The Way of a Pilgrim, would have carried in his knapsack. It is a full-bodied, Old World, wholesome meal in itself.
1 C corn meal
2 C whole wheat flour*
3 C unsalted cooked brown rice
¼ C oil
1 T salt
¾-1½ C warm water
1. Combine the corn meal, flour and brown rice. Mix thoroughly with your hands to fully separate the grains of rice.
2. Add the oil and salt, then mix again.
3. Start by adding ¾ cup of warm water until the mixture begins to come together as a dough. Adjust water or flour, until dough is pliable enough to begin kneading, don't over flour, use flour on the bread board as you're kneading.
4. Knead the dough about 10 minutes, until it begins to feel smooth. You can’t over knead, so it’s better to knead a little more than less.
5. Place the dough in an oiled bowl and stretch plastic wrap over the bowl to form a tight seal.
6. Let it rise in a warm place for 24-36 hours.**
7. When the dough has increased in volume and has a sweet/sour smell, place in an oiled bread pan and make a shallow vertical slit on top.
8. Bake at 350 degrees for 50-60 minutes or until the crust is golden brown and a knife inserted into the center comes out dry. This bread tastes great served with butter, almond butter or miso spread.
*It is important to use very fresh whole wheat flour when making sourdough bread.
**Turn your oven on the lowest possible heat. When it is quite warm, turn off the oven and place the bread inside to rise. Do this about 2-3 times during the entire process. Don’t forget to turn off the oven and check the heat or you’ll have to start all over.