Rice Bread IX

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 sourdough starter:
• 1 tbsp beet syrup
• 1,000 ml mineral water, carbonated
• 700 g brown rice, ground
• 100 g amaranth, ground
• 2 tsp coriander, ground
• 1 dough (the pre-dough)
• 200 g brown rice, ground
• 1 allspice, ground
• 2 cardamom pods, ground
• 4 tsp salt
• 100 g sunflower seeds, whole
• 100 g sesame, organic, unhulled
• 100 g flaxseed, whole
• 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 2.3 kg baked Preparation of the sourdough starter (early): Grind the brown rice into a 720 ml screw-top jar, add 1 pinch of dried yeast and 1 pinch of sugar, mix, then pour in 100 – 120 ml 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 (midday): Put the sourdough starter in a mixing bowl and rinse the jar with some carbonated mineral water. Mix the remaining water and sugar beet syrup and mix well with the sourdough starter along with 700 g ground brown rice, 100 g amaranth and 2 tsp ground coriander, put the hollow-bottom lid on and leave to ferment at warm room temperature. Main dough (evening): For the starter dough, mix 4 tsp salt, 100g sunflower seeds, 100g organic sesame seeds, 100g flaxseeds, 200g ground brown rice, 1 ground allspice, and 2 ground cardamom. Pour into a 35cm loaf pan lined with baking paper and smooth the surface. Leave to ferment at warm room temperature (if the surface of the dough cracks, you can start baking slowly). Place in a cold oven and bake at around 150°C for around 140 minutes. Use a needle to test the dough; if there is anything still sticking to the needle, remove from the oven, remove the baking paper, and brush the bread all over with olive oil or cold water. Bake in the oven at 140°C for another 20-30 minutes. The sugar beet syrup gives the bread a healthy brown color and also adds a good flavor. The amaranth increases the bread’s nutritional value and ensures a longer moistness without being soggy. My own recipe