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Author Notes: Any kind of cooked rice or whole grain can be used in this bread, though the different varieties of brown rice tend to be the most flavorful. If you don’t care for cumin or cashews, add whatever spice or herb, and whatever nut you like. Pine nuts also work well. If you don’t have barley or rye flours, whole wheat flour is a fine substitute. Remember, though, that any cooked grain will have a fair bit of moisture in it. Some will have more than others. Accordingly, I’ve given a very wide range of how much bread flour to use. Start with 2 ½ cups, and don’t be surprised if you have to add the full additional ½ or even ¾ cup of flour when all is said and done. For the same reason, the resting periods are critical. It takes time for the flour to absorb the liquids, so you may think you’ve added enough flour, but then end up with a dough that’s much too sticky. (By that, I mean that the dough attaches to your fingers when you press firmly but quickly on it.) I like the combination of bay and cinnamon with cashews and cumin, so if I’m making rice with this bread in mind, I cook it with two bay leaves and a cinnamon stick. Enjoy!! - AntoniaJames —AntoniaJames
Food52 Review: I love homemade breads that are soft and toothsome and AntoniaJames' cooked rice bread is my new favorite. I used brown basmati rice (and took her advice to blend it with the milk), substituted whole wheat flour for the barley flour, and did not use any seeds or nuts (though I will give these a try next time, for sure). I appreciated her meticulous instructions about resting the dough and how much bread flour to add -- very helpful -- this was easy to make and tasted fantastic. My family ate most of the loaf a few minutes after it emerged from the oven (I made homemade butter for slathering) -- great recipe. - WinnieAb —WinnieAb
Makes one good-sized loaf
- 2 ½ teaspoons active dry yeast
- Pinch of sugar or drop of honey
- 1 cup cooked sweet brown rice or other rice
- ¾ cup milk
- 1 heaping tablespoon dark brown sugar
- 1-2 teaspoons toasted and very lightly cracked cumin seeds (optional)
- 1 teaspoon salt
- 2 tablespoons olive oil + more for oiling the bowl and brushing the top of the loaf
- 2 ½ - 3 cups bread flour + up to ¼ cup additional for kneading
- 1/3 cup barley flour
- 2 tablespoons rye flour
- 2 tablespoons toasted wheat germ
- ¼ - ½ cup chopped toasted cashews or other nuts (optional)
- Proof the yeast in 3 tablespoons of warm water, with sugar or honey.
- If you want to break down the rice a bit, blend it briefly with half of the milk. This is optional. It makes for a loaf that's easier to cut neatly.
- Combine the milk, rice, brown sugar, cumin seeds (if using), salt and 2 tablespoons of olive oil in a large bowl and stir well to combine.
- Stir in the barley and rye flours and the wheat germ, along with the proofed yeast.
- Add the bread flour ½ cup at a time, stirring all the while, and always in the same direction.
- Once you’ve added 2 ½ cups of bread flour, turn it out onto a floured surface and knead for a few minutes, adding more flour, a few tablespoons at a time, if the dough is very sticky.
- Once it comes together, let the dough rest for at least ten minutes. This will give it time to absorb the liquid in the rice.
- Continue kneading, adding the cashew bits a few tablespoons at a time. The finer you chop the cashews, the easier it is to knead. Add more flour if necessary, a teaspoon or two at a time, if the dough is so sticky that it clings to your hand on medium pressure.
- After kneading for another three or four minutes, let the dough rest again, this time for about five minutes.
- Continue kneading again until the dough is smooth and elastic.
- Dribble a bit of olive oil in the bottom of a clean bowl, put the dough in and turn it over to coat. Lightly cover with a damp tea towel and allow it to rise until doubled. This should take about one to 1 ½ hours.
- Gently press the dough down, shaping it into a rectangle that is as wide as your loaf pan is long. Roll it up into a loaf shape, pinch the edges to seal, and place seam-side down in a well oiled loaf pan. Brush with olive oil and allow to rise a second time.
- Preheat oven to 350 degrees Fahrenheit.
- When the dough has not quite doubled in size, slash the top and put it in the oven to bake.
- Check it after 30 minutes and tent with foil if it’s getting dark quickly. (Dough with a fair bit of milk in it tends to do that. Some people like their crust very dark, so just use your judgment here as to whether to cover the baking loaf.)
- It should take 50 to 60 minutes to bake. When the loaf sounds hollow when you tap it on the bottom, remove and allow it to cool, out of the pan, on a wire rack for at least an hour before slicing.
- This recipe is a Community Pick!
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