Rice – Bananas – Bread

Ingredients for 1 servings:

• Sourdough starter:
• 150 g brown rice, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• 100 g mineral water, approx., carbonated
• 1 sourdough starter
• 1 tbsp beet syrup
• 300 g banana(s), pureed
• 550 g mineral water, carbonated
• 700 g brown rice, ground
• 1 allspice, ground
• 2 cardamom, ground
• 3 tsp salt
• 2 tbsp oil (organic sunflower oil)
• Sunflower seeds, whole
• Olive oil or water

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

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

30 cm loaf pan with baking paper 1.7 kg baked Preparation of the sourdough starter: Grind the brown rice into a 720 ml screw-top jar, add 1 pinch of dried yeast and 1 pinch of sugar, mix, then add approx. 100 g of carbonated mineral water, stir until it forms a thick mush, close the lid and leave to ferment at warm room temperature. Main dough: Put the sourdough starter in a mixing bowl, rinse the jar with some carbonated mineral water and add it. Mix everything with the remaining water and sugar beet syrup and mix in the banana mash, 700 g ground brown rice, 1 ground allspice and 2 ground cardamoms. Stir in 3 tsp salt and finally organic sunflower oil*. Pour into a 30 cm loaf pan lined with baking paper and shake until smooth, sprinkle thickly with sunflower seeds and press these lightly into the dough. Leave to rise at warm room temperature, covered with a damp linen cloth. When the dough cracks appear, it can be baked. I leave it in the oven overnight and bake it before getting up or before breakfast. Place in a cold oven and bake at around 150°C fan oven for around 120 minutes. Do the needle test; brush the surface with oil or water, leave in the baking tin for another 10 minutes, then tip the tin sideways, hold the bread by the baking paper and pull it out onto a wire rack. Allow to cool completely and only then remove the baking paper. It will be very moist without being sticky. Note: The sugar beet syrup gives the bread a “healthy” brown color and also adds a good flavor. * The oil in the dough means you can cut the bread after it has cooled. If you omit or forget oil, we recommend letting it rest for a good 24 hours, otherwise it will stick to the knife. Turn the bread over and cut into the bottom with a serrated knife. Own recipe