Black Rice Country Bread
This bread is sometimes at my local bakery that I frequent. I had black rice at home as well, and it turned a nice color when I cooked it together with regular white rice, so I figured I would try my hand at making some bread with it.
Make sure the black rice and broth have cooled completely. This amount of water listed here is for foreign wheat flour (America, Canada etc.). If you are using domestic flour, then it might turn into a sticky dough unless you use less water than this. Leave out 2-3 tablespoons at first and please add more while checking the status of the dough. Recipe by Hiyashinsu
Black Rice Country Bread
This bread is sometimes at my local bakery that I frequent. I had black rice at home as well, and it turned a nice color when I cooked it together with regular white rice, so I figured I would try my hand at making some bread with it.
Make sure the black rice and broth have cooled completely. This amount of water listed here is for foreign wheat flour (America, Canada etc.). If you are using domestic flour, then it might turn into a sticky dough unless you use less water than this. Leave out 2-3 tablespoons at first and please add more while checking the status of the dough. Recipe by Hiyashinsu
Cooking Instructions
- 1
Boil the black rice. Boil the water in a pot; add in the black rice, and boil until cooked through while stirring. It'll take around 20~30 minutes. Try pushing down on a grain of rice with your finger to check if thoroughly cooked through. You might need to cook it a little more if you can still feel a hard core inside the grain. Measure out the boiling broth, and let cool sufficiently.
- 2
Add the * ingredients to the completely cooled broth and knead (See memos). Check that there is a slightly glutinous film on the surface of the dough, add in the lard, and knead some more. Add in the black rice as well, knead, and then proof for the first time. Let it rise until it doubles in size. It took an hour for me this time around. # Use the fermenting function on your oven, if available.
- 3
After the first proofing has finished, place the seam of the dough facing upwards, place on a sheet of canvas and flatten it out with the palm of your hand to release the gas thoroughly. Fold it like shown in the photo and roll it back up into ball. (Continued in the next photo→).
- 4
Release the gases and excess air thoroughly each time you fold it.
- 5
Pinch the seams together tightly in order to roll it up. Place the seam facing downwards and cover with a sheet of canvas, followed by a damp cloth etc., and bench it. Let rest for 20 minutes.
- 6
After resting, lightly press down on the dough and shape it. While the seam side is facing down, press down on 3 sides with a rolling pin (making it into a rough triangle).
- 7
Lightly brush the three sides with water.
- 8
Fold up the parts rolled with a rolling pin. Lightly press down on it to fix the shape.
- 9
Flip it over and proof for the last time. It'll take about 30 minutes~. It took 30 minutes for me on this day.
- 10
After the final proofing is finished, flip it over again. (The front is shown in the picture) Lightly brush the surface with water. Lightly sprinkle with bread flour through a tea strainer etc. Place into an oven preheated to 200℃ and bake for 30 minutes. (Please adjust time according to your oven).
- 11
This is what it looks like when cut.
- 12
Use it as a sliced dinner bread for soups or stews etc.
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