100% brown rice bread | The Contemporary Loaf

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

The concept was to make use of quite simple pantry components 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. At the moment, I made two loaves with brown rice, one short-grain, and the opposite long-grain.

Each loaves turned out properly. They had 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 had been double its top, due to this fact the advice above.

1. Soak 300g of brown rice in 320g of water for no 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 except your blender is absolutely breaking down. Even then, add water in very small increments.
3. The combination might be fairly heat after all of the mixing. It ought to resemble a quite thick paste that holds the determine 8 for a number of seconds within the batter when the whisk is lifted. If the combination is just too runny, add a tablespoon or two of rice flour or cornstarch. Let the combination quiet down barely earlier than including 2g of yeast.
4. Let the combination ferment until bubbly. At batter temperature 21 levels, this took me about 1.5 hours.
5. 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 levels if attainable. You desire a reasonably fast rise right here.

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

   

To get a brown crust, it’s essential 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 fret. 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: in case you are utilizing the recipe above for purely white rice, you have to to scale back your hydration barely. Maintain again some soaking liquid when mixing. No matter rice you utilize, err on the facet of warning and purpose for a thicker batter first, except your blender begins smoking!!!