Juicy wholemeal bread with cooked rice

Ingredients for 4 servings:

• 300 ml water, lukewarm
• ½ cube of yeast
• 1 tbsp honey
• 100 g rice, cooked, cooled
• 300 g wheat flour, wholemeal or spelt wholemeal flour
• 100 g rye flour (type 1150)
• 50 g wheat flour (type 405), depending on the dough consistency
• 1 tsp salt
• 1 tsp herbal salt
• 1 tsp, heaped sourdough (wheat sourdough powder)
• some oil for the mold
• Flour for the work surface

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

great way to use up leftover rice from lunch

Dissolve the yeast and honey in lukewarm water. Add the remaining ingredients to a mixing bowl, pour in the yeast water, and knead everything for 5 minutes until you have a smooth dough. Start with 50g of type 405 wheat flour. Depending on how sticky the dough is, add as much wheat flour as necessary until it no longer sticks. Cover the dough and let it rise for about 45-60 minutes, until it has significantly increased in volume. Lightly flour the work surface, place the dough on it, press it flat, and then fold it again. Repeat this process about 4-5 times. Then form a loaf of bread. The loaf can now be placed on a baking sheet lined with baking paper or (as I did) in an oiled 3-liter roasting pan. Score the loaf with a sharp knife and let it rise for another 30 minutes. Preheat the oven to 220°C (top/bottom heat) or 180°C (fan oven). Bake the bread for approximately 45-60 minutes until golden brown (this time may vary depending on your oven). Then, tap the bottom of the bread to check if it’s done. The bread should sound hollow. If it’s not, bake for another 10 minutes.