Unyeasted Brown Rice Bread
Yield
1 loafPrep
8 hrsCook
1 hrsReady
10 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
whole-wheat flour
|
|
| 4 | cups |
rice
brown, cooked |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
salt
|
|
| 1 | x |
water
if needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
whole-wheat flour
|
|
| 946 | ml |
rice
brown, cooked |
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
salt
|
|
| 1 | x |
water
if needed |
*
|
Directions
Rub flour and rice together between hands to break up rice.
Add, oil salt, and water until dough forms.
Knead 300- times.
Put in oiled bowl and cover.
Leave overnight in warm place (slowest oven with door ajar may be alright, or if dried out in the morning, remove from bowl, section and bake on greased sheet 350℉ (180℃) for 45 to 60 minutes-very good)
If yet dough, knead 100 times, form loaf, put in pan, slit top and let rise 2 hours. Bake at 350℉ (180℃) for 1½ hours.
