Rice bread XII with dry yeast

Ingredients for 1 servings:

• 600 g brown rice, ground
• 100 g amaranth, buckwheat, millet, brown rice or corn, ground
• 1 allspice, ground
• 2 cardamom, ground
• 1 bag of dry yeast, for 500 g flour
• 3 tsp salt
• 50 g beet syrup, up to 80 g
• 50 g sunflower seeds, whole
• 50 g flaxseed, whole, approx. 2 heaped tbsp
• 50 g sesame seeds, unhulled, approx. 2 heaped tbsp
• 700 ml mineral water, carbonated
• 100 g Sultanas, or dates if required

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

30 cm loaf pan lined with baking paper Mix all ingredients together well in the correct order, pour into a 30 cm loaf pan lined with baking paper and shake until smooth. Leave the dough to rise at warm room temperature, covered with a damp linen cloth, for 60 minutes. Nothing will happen, but this time is needed for it to swell. Bake in a cold oven at approx. 150°C fan oven for approx. 70-75 minutes, use a needle test Note: Ground brown rice absorbs very little or no liquid when cold or raw. Ground rice only reacts when heated. This means the dough is very thin (soup-like) and it is recommended to bake at a longer but lower temperature than usual. The sugar beet syrup gives the bread a “healthy” brown color and also adds a good flavor. Allow to cool completely – if you cut into it beforehand, the bread dough may stick to the knife, but this will settle after a few hours. Turn the bread over and cut a small hole from the bottom with a serrated knife. Note: You can also reduce the rice quantity to 500 g and increase the other gluten-free grains. The amount of liquid remains the same; only buckwheat and corn may increase the amount. Please do NOT use bread spice, caraway, or coriander with this recipe. For a 35 cm baking pan: Increase the grain quantity to 1000 g and the liquid to 1000 ml. Add 1 tsp more salt; the baking time may increase slightly. My own recipe.