Tuesday, June 16, 2020

Wholemeal Rice Loaf 全麦米饭面包

You can bake this bread when you have left over rice.

Recipe adapted from Butter Flour and Me
Ingredients :
100g cooked rice
100g boiled water

- soak the rice in the water, cover and set aside to let it cool. Once cool, blend into rice paste.

250g bread flour
50g wholemeal flour
rice paste, all
5g instant yeast
2g salt
50g brown sugar
100g whipping cream

30g butter

Method :

  1. Place all main ingredients, except butter in a big mixing bowl. With low speed, knead until a smooth and slightly elastic dough is formed.
  2. When the dough looks smooth and slightly elastic, add butter. Continue kneading until the dough is  smooth, glossy and elastic, until reach windowpane stage.
  3. Shape the dough into ball and place it in a greased bowl, spray some water at the dough and cover with a wet towel or cling wrap. Let it proof until double in size, about 60 mins.
  4. Place the dough on a floured surface. Gently press the dough to remove air bubble.
  5. Divide the dough into 3 portions and roll into balls, rest for 5 mins.
  6. Roll each ball out into a rectangular sheet with a rolling pin.
  7. Fold about 2cm from both sides towards the center and roll it out again. Roll the dough up like swiss roll (the width should be about the same or slight smaller size than the tin) and put them into the mould. Repeat for the rest of the 2 portions to make the other loaf.
  8. Spray water on it and let  proof until double in size, about 45 to 60 mins.
  9. Bake in 170C preheated oven about 45-50 mins .
  10. Tenting bread with foil if it browns too quickly. 
  11. Remove from oven, brush the top with butter and place on the wire rack to cool down.

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