Rice Bread VIII

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
• 600 g brown rice, ground
• 100 g lentils, red, ground
• 1 dough (pre-dough)
• 250 g brown rice, ground
• 1 allspice, ground
• 2 cardamom pods, ground
• 4 tsp salt
• 100 g sunflower seeds, whole
• 100 g sesame, organic, unhulled, whole
• 100 g flaxseed, whole
• 1 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 2.3 kg approx. baked Preparation of the sourdough starter (early): Grind the brown rice into a 720 ml screw-top jar, mix 1 pinch of dried yeast and 1 pinch of sugar and add to the jar, then pour in 100-120 ml of carbonated mineral water, stir until it forms a thick paste, close the lid and leave to ferment at warm room temperature. Preparation of the pre-dough (midday): Rinse the sourdough starter with a portion of carbonated mineral water, put it in a mixing bowl, mix well with the remaining water, sugar beet syrup, 600 g ground brown rice, and 100 g ground red lentils, 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, 250g ground brown rice, 1 ground allspice and 2 ground cardamom pods, then stir in organic sunflower oil*. Pour into a 35cm loaf pan lined with baking paper and smooth down. Leave to rise at warm room temperature, covered with a damp linen cloth (if the surface of the dough tears, you can start baking slowly). Place in a cold oven and bake at 150°C for approx. 140 minutes. Use a needle test; 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, then bake in the oven at 145°C for a further 20-30 minutes. Note: Ground rice absorbs little to no liquid when cold or raw. Ground rice only reacts when heated, which is why the dough is very runny. It’s recommended to bake at a longer, but lower temperature than usual. After about 140 minutes, once the bread has come out of the oven, do a quick test with a needle to see if it needs to bake for another 20 minutes or longer. The sugar beet syrup gives the bread a “healthy” brown color and adds a nice flavor. * The oil in the dough allows you to slice the bread after it has cooled. If you omit or forget to add oil, let 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. My own recipe