Temirtau rice bread

Ingredients for 1 servings:

• 80 g brown rice, medium grain, ground
• 1 pinch(s) of cane sugar + dry yeast
• Mineral water, carbonated
• 400 ml mineral water, carbonated
• 300 g brown rice, medium grain, ground
• 100 g brown rice, medium grain, ground
• 1 tsp coriander, ground
• 1 tsp caraway seeds, ground
• 1 tsp salt
• 2 eggs

Instructions

Working time approx. 40 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 40 minutes

gluten-free + dairy-free + own recipe

Put the sourdough ingredients in a screw-top jar and stir them into a paste, put the lid on and leave to stand at room temperature overnight. Pre-dough: Mix the sourdough starter with some of the water and pour it into a bowl. Now add the rest of the water, stir it in, then mix in the 300g ground rice. Put the lid on the (jar) and leave to stand at room temperature for around 120 minutes, until bubbles have visibly formed and the dough has risen slightly. Main dough: Stir the pre-dough, mix the mixed dry ingredients well, then add the eggs and mix everything together. Pour into a 24cm loaf tin lined with baking paper and smooth it down. Leave to stand at room temperature for around 120-180 minutes, until bubbles have visibly formed and the dough has risen slightly. Bake in a cold oven at 150°C fan-assisted for around 70 minutes, check with a needle. Leave in the tin for about 15 minutes to allow it to solidify, then touch the baking paper and let the bread cool completely on a wire rack before cutting.