Make Ahead
Savory Cooked Rice Sandwich Bread
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10 Reviews
Sadie
February 1, 2022
This is one of the best sandwich breads I've made, and I've tried dozens of recipes. The baked loaf was nicely domed, the crumb was moist, loose and soft, and it tasted great both toasted and plain. I used the metric weight measures, and other than subbing flax seeds for the nuts and using a smaller pan I followed the recipe. An 8 1/2 x 4 1/2-inch pan yields a well-shaped tall loaf, which I prefer. I used 145 grams of the proofed dough for a sandwich bun and shaped the remaining dough into a loaf. The dough bulk-fermented in the fridge for about 4 hours, and the final proofing in the pan was also in the fridge for about 6 hours. Excellent!
AntoniaJames
February 1, 2022
Thank you, Sadie! So glad to hear that it turned out well for you. ;o)
Robyn C.
September 7, 2015
I made this bread yesterday because I had made some leftover brown rice and needed to use some of it up. I am so so so glad that I did!! This bread is absolutely delicious. I didn't have any barley flour, so I used more rye and it still came out great. Thank you so much for sharing this recipe!
Tanacitafolia
September 16, 2012
Antonia, I was looking for a sweet to make with leftover brown rice, TruRoots sprouted brown rice, and found your recipe. I have quite a few different flours in my freezer so this recipe had another plus. I used Brazil nuts for the nuts. The bread is delicious. I haven't made bread in a while so I was concerned that I would mess it up, however it looks just like your picture. I am looking forward to trying it in sandwiches. M. James-Thibodeaux
Hilarybee
September 19, 2011
AJ, I'm working on this bread today. Last night, I made the loaf as printed except without the nuts since I can't eat them. But I put in sunflower seeds instead.
It got rave reviews from my husband, who promptly ate about half the loaf on the spot.
Now I'm trying to convert it to Gluten Free. I think with the cooked rice it is almost there, so I'm going to try it with Amaranth, Teff & Buckwheat- with some potato starch and arrowroot powder to replace the gluten. I'll report back to see if I can make a go of it.
It got rave reviews from my husband, who promptly ate about half the loaf on the spot.
Now I'm trying to convert it to Gluten Free. I think with the cooked rice it is almost there, so I'm going to try it with Amaranth, Teff & Buckwheat- with some potato starch and arrowroot powder to replace the gluten. I'll report back to see if I can make a go of it.
susan G.
April 1, 2011
You make such wonderful breads! This reminds me of a quite different bread made by a local bakery, about 20 years ago. They called it Buddah Bread, made Macrobiotic style with cooked rice, probably unyeasted sourdough.
AntoniaJames
April 5, 2011
Thank you, susan g! I appreciate the compliment. That Buddha bread sounds tasty! ;o)
thirschfeld
March 23, 2011
and yet another great loaf of bread. I just made a comment on boulangere's bread that it is really great to see such wonderful loaves showing up here and of course you have several posted. I was saying I stopped making bread because we just weren't eating it but have started again. Great looking loaf.
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