Rice bread IV (brown rice only)

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, up to 120 g carbonated
• 1 apple, grated
• 1 sourdough starter (see above)
• 2 tbsp beet syrup
• 1 liter of mineral water, carbonated
• 700 g brown rice, ground
• 2 tsp coriander, ground
• 1 tsp black cumin, ground
• dough (pre-dough)
• 250 g brown rice, ground
• 4 tsp salt
• 100 g sunflower seeds, whole
• 100 g sesame, organic, unhulled
• 3 tbsp oil (organic sunflower oil)*
• olive oil

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

35 cm loaf pan with baking paper, 2.2 kg baked, approx. Preparation of the sourdough starter: Grind the brown rice into a 720 ml screw-top jar, mix 1 pinch of dried yeast and 1 pinch of sugar, then add 100-120 ml of carbonated mineral water, stir until it forms a thick mush, close the lid and leave to ferment at warm room temperature. Preparation of the pre-dough: Rinse the sourdough starter with a portion (of 1 liter) of carbonated mineral water, put it in a mixing bowl. Finely grate 1 apple, mix the remaining water and sugar beet syrup, grind in 700 g of ground brown rice, 2 tsp of coriander and 1 tsp of black cumin, stir well, put the hollow-jar lid on and leave to ferment at warm room temperature. Main dough: For the pre-dough, mix 4 tsp salt, 100g sunflower seeds, 100g organic sesame seeds and 250g ground brown rice, then stir in 3 tbsp organic sunflower oil*. Pour into a 35cm loaf tin lined with baking paper and shake until smooth. Leave the dough to rise at room temperature in the baking tin covered with a damp linen cloth (if the surface of the dough cracks, you can start baking slowly). Place in a cold oven and bake at around 145°C fan oven for around 150 minutes. Take out of the oven, remove the baking paper and brush the bread all over with olive oil, then bake in the oven at 135°C fan oven for a further 15-20 minutes. Note: Ground rice does not absorb any liquid when cold or raw and only reacts when heated. The dough is therefore very thin and we recommend baking for longer but at a lower temperature than usual. After about 150 minutes, once the bread has come out of the oven, do a quick pinch test to see if it needs to bake for another 20 minutes or even longer. The sugar beet syrup gives the bread a “healthy” brown color and adds a nice flavor. * With the oil in the dough, you can slice the bread immediately after it has cooled. If you omit or forget to add oil, you should let the bread rest for at least 24 hours, otherwise it will stick to the knife. Turn the bread over and slice it from the bottom with a serrated knife. My own recipe.