Comprehensive rice bread: one of the best I did

I already told you about my panattak, a time when I made homemade bread every other day... that's what happens when you discover something you like. Well, this was my favorite recipe from my panattak, a brown rice bread that, thanks to the Tang Zhong fermentation technique I explain below, is incredibly soft and tender. Wonderful.

What else can I tell you about this brown rice bread? The grains of rice are so delicious, they complement the flavor of the bread (I made it with brown rice). You should know that the next day the grains of rice get harder. Have you ever seen when you leave rice in the refrigerator? Like that. And they give the brown rice bread a crispy, sprinkle-like crust. I really liked it, although I prefer it fresh out of the oven.

Another thing you should know is that I made this brown rice bread when I knew nothing about bread. In other words: give this recipe a try, follow it step by step, respect the quantities, and you'll be fine.

Without further ado, I leave you with the recipe for brown rice bread.

He greets you attentively after this formal introduction,

your servant,

Paulina

Ingredients

for one large loaf or two small ones

• 140 g of all-purpose flour
• 100g of fine whole wheat flour
• 15 g of powdered milk
• 20 g of sugar
• 4 g of salt
• 12g. fresh yeast (or 4g dry yeast)
• 100 ml. milk
• 20 g of butter
• 90 g of cooked brown rice without salt

Tang Zhong Ferment (don't be scared, it's a silly thing worth doing)

• 15 g of flour
• 75 g of milk

Brown Rice Bread Recipe

pay attention

1. First, make the rice: place it in a pot with three times its volume of water. Cover until it comes to a boil. Uncover and let it cook until all the water has disappeared. When you remove it, make sure the rice is tender. Set aside and let it cool completely. You can do this step the day before or use leftover rice.

2. Now for the Tang Zhong yeast: this will give the dough tremendous fluffiness and softness—it's worth doing! It's so easy: completely dissolve the flour in the milk. Once dissolved, reduce heat to low and stir continuously for about 2 minutes, until a very thick, smooth paste forms. Let it cool completely.

3. The next step is to put on the counter or in a bowl: the two types of flour, salt, sugar and powdered milk and the yeast you made.

4. Dissolve the yeast in the milk; it does not need to be completely dissolved.

5. Add the milk and yeast to the dry ingredients. Mix until everything is combined. Caution! The dough will be dry. Don't be tempted to add more liquid.

6. Add the butter little by little, at room temperature. Make sure the dough is fully incorporated with the butter at each step.

7. Add the brown rice. I did it in three steps: I add a little brown rice, knead until fully combined, then add another little brown rice, and so on.

8. Finally, knead the complete bread dough for about 3-4 minutes.

9. Place in a bowl, cover with plastic wrap, and let rise until it doubles in volume. Store in a warm, draft-free place. The time depends on the environment. In my case, it took about 45 minutes.

10. Carefully place the risen dough back on the counter. Deflate it (flatten it slightly with your fingers) and form a spiral as shown in the photo. Fold the ends inward slightly and place in a baking dish.

11. Cover with a cloth and let rise until it reaches a good size. About 20 minutes should be enough.

12. Bake at 190°C (medium oven) for about 30 minutes, or until golden brown. Remove from the pan and let cool before cutting.

Here is my brown rice bread

I ate it like that, right away, with the mate

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And if you want to see more bread recipes, here is the chipá recipe .