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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 16 |
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Adapted slightly from All You Knead is Bread by Jane Mason. Using dark soy sauce instead of salt, it has a unique Asian flavour that meshes well with the nutty black rice. I used whole wheat bread flour and added stevia and coconut extract too for a kick! Read more ! This is a fun project bread to make - it's not going to be an everyday loaf, since it's too low-rising for the toaster or to make proper sandwiches - but it's delicious and healthy to boot! Ingredients:
300 g whole wheat bread flour |
1 tsp instant yeast |
6 (1 g) packets stevia (i used stevia+ by now) |
1/3 cup coconut milk |
1/3 cup warm water |
1 tsp coconut extract |
1/2 tbsp dark soy sauce or tamari |
Directions:
1. Black Rice:
2. 1 cup raw rice : 2 cups cold water in a saucepan
3. Bring the water to a boil, reduce the heat and cover. Simmer for 35 minutes, or until all the water is absorbed.
4. Turn off the heat and leave the pot to sit for 15 minutes. Do not stir.
5. Fluff the rice with a form to separate the grains and serve.
6. Bread:
7. Combine the flour, yeast and stevia in the bowl of a stand mixer or a large mixing bowl.
8. Add the coconut milk, water, coconut extract and soy sauce and knead for 12 minutes.
9. Cover and let rest for 20 minutes.
10. Gently but thoroughly knead in the rice.
11. Place in a greased bowl, cover and let rest for 2 hours.
12. Roll dough into a tight sausage and place in a greased 9x5 loaf pan.
13. Cover and let rise 1 hour.
14. Preheat the oven to 400F.
15. Bake loaf for 45-50 minutes on the bottom rack of the oven.
16. Cool completely before cutting. See Photo
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