Rice bread

Description

My husband doesn't really like brown rice, its soft nutty aftertaste reminds him somehow barley and is associated with the army. So that's rice, I decided to proceed slowly, gradually adding to the usual dishes this useful cereals. When I baked this bread, the aroma hovered around the house is just incredible. In my childhood we had a shop at the bakery and we was always there for hot fresh bread. So, this bread from my childhood, so said my dear.

Ingredients

Yeast

1.5 tsp
Water

1 Tbsp
Milk

200 ml
Wholegrain wheat flour

1 cup
Rye flour

0.5 cup
Oat flakes

0.5 cup
Honey

1 Tbsp
Vegetable oil

1 Tbsp
Salt

1 tsp
Flour

2 cup
Wild rice

0.333 cup

Cooking

Prepare the rice, pour water in the ratio 1:2,5, bring to a boil and tormented under the lid for 35 minutes until absorbed all the liquid. Then let cool to room temperature.

Yeast fill with warm water and give rise to cap.

In the bread maker or in a food processor, mix the warm milk, whole wheat flour, rye flour, oat flakes, honey, butter, salt and 1 Cup flour. Knead to a smooth dough.

Add the prepared mixture of the three types of rice and the remaining flour. Knead the bread dough. Maybe the flour might need more or less, depending on the grade. The dough should be elastic and to accumulate on the blade of the mixer.

We shift into a dry container, cover with a damp towel and leave in a warm place until increase about 2 times.

Look how the dough turned out!

Shaping the future bread. I love the shape of the loaf. Make the cut and again cover with a wet cloth - clean the proofing.

Preheat the oven to 195 degrees. If you have an oven with steam included steam. If not, like me, put on the bottom of the oven capacity with water and spray the oven spray with water.

The blank I is also sprayed with water. Put in oven for 20-25 minutes.

Ready bread produces a hollow sound when tapped on it.

Remove hot bread from the oven, wrap in a dry towel and allowed to rest ( if databyte).

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