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. I hope you like this.- AntoniaJames —AntoniaJames
Test Kitchen Notes
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
one good-sized loaf
245 grams (1 cup / 236 ml) whole milk
150 grams (1 cup / 236 ml) cooked brown rice or other rice
7 grams (2 teaspoons /10 ml) instant yeast (also referred to as “rapid-rise”)
17 grams (1 tablespoon + 1 teaspoon packed / 20 ml) dark brown sugar
6 grams (1 teaspoon / 5 ml) kosher salt
24 grams (2 tablespoons / 30 ml) olive oil + more for oiling the bowl and brushing the top of the loaf
355 grams (2 3/4 cups + a heaping tablespoon / 661 ml) bread flour + up to ¼ cup additional for kneading
A small handful of chopped toasted cashews or other nuts (optional)
A couple of good pinches of toasted and very lightly cracked cumin seeds (optional)
In This Recipe
Scald the milk. Let cool just until warm. Put it into the bowl of a stand mixer with the cooked rice, sugar, salt and olive oil. (If using cumin seeds or any other spice or herbs, add them now.) Stir to blend. Sprinkle on the yeast.
Add the flours and wheat germ; stir to incorporate most of the dry ingredients.
Put on the dough hook and run on low for about 3 minutes, scraping down the bowl if necessary, until the ingredients are thoroughly blended. Let rest for at least 20 minutes.
Knead with the dough hook for 12 minutes. (If using chopped cashews or other nuts, add them gradually now.) After 12 minutes, the dough may be sticky, but don’t despair. The rice and flour will continue to absorb liquid during the rise.
Generously oil a good-sized bowl, shape the dough into a ball and put it in the bowl. Flip it over to ensure that the entire ball of dough is coated with oil. Cover lightly with a tea towel and let rise until doubled, which should take 60 to 90 minutes, depending largely on the ambient temperature.
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 let it rise until it’s about an inch above the rim of the pan. .
Heat oven to 400 degrees Fahrenheit. When ready to bake, slash the top and put in the oven. Check after 20 minutes and tent with foil if the crust has started to darken. Bake for a total of 40 - 45 minutes or until the internal temperature is 190- 195 degrees.
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.)
Remove from the pan immediately and let cool on a wire rack for at least an hour before slicing.