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Brown Rice Raisin Bread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


This recipe in the cookbook starts out having you cook brown rice and then proceeding to the bread making once the rice reaches a lukewarm state. I did not do that. However, it was for a very good reason. I believed that this recipe would be perfect to make the day after serving brown rice as part of our dinner. So I did...

It is very handy to have recipes that go from one meal or recipe to another, with no waste. Cooking rice for dinner is easy, making this bread the next day is perfect, plus I get raisin toast for my breakfast. I did make one change to the recipe, I used all whole wheat flour and added in some vital wheat gluten. In addition, I have the use of a heavy duty mixer for dough, if mixing by hand you will need to follow standard protocol for yeast dough.

On another note, I have begun letting my bread dough get a little extra lift by placing the loaves into the oven during preheating up to the baking temperature. It will reduce the baking time by a couple of minutes, and the extra rise is very nice. This bread is perfect for a daily bread, with or without the raisins. The texture is springy and light even made with 100% whole grain.

Brown Rice Raisin Bread, a great use for last nights leftover brown rice.
Brown Rice Raisin Bread.
Let's make bread, shall we?

Brown Rice Raisin Bread
adapted from: The Farmer's Cookbook. Recipes from America's Farm Kitchens
makes 2 loaves

1 1/2 - 2 c cook brown rice - bring to room temperature before using
2 c warm water
2 packages yeast - scant 2 T bulk yeast
1/4 c oil
1/3 c honey
2 T vital wheat gluten
6-7 c whole wheat flour (you may use part all-purpose if desired, amounts may differ)
1 1/2 c raisins
2 t salt

Place water and yeast in the bowl of stand mixer, let rest 5 minutes. Add remaining ingredients, mixing well, then change to dough speed, kneading until dough leaves the sides of the bowl, 8-10 minutes.

Place dough in well-oiled bowl, turn over to coat both sides. Let rise until doubled in size.
Brown Rice Raisin Bread, start to finish.
Punch down, divide into two pieces. Shape into loaves and gently place in prepared loaf pans. Let rise until double in size.

Place loaves in the oven, set for 375 degrees, allowing loaves to rise during the preheat period. Let bake for 30-35 minutes or until done in your oven. Let rest in the pans 5 minutes or so, turn out onto a wire rack to cool completely.

Wrap well if freezing for later enjoyment.

Enjoy!

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12 comments

  1. Boy these look good. I've baked a lot of bread in my time, but I don't think I've made any that includes rice. I'll have to give it a try.

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    Replies
    1. I like the rice, it gives a nice chew to the bread. It is wonderful for toast and my husband had a ham sandwich and he really enjoyed that. Thanks for stopping by.

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  2. Rice in bread? Hmmm, sounds like I need to try this! Thanks for sharing on the What's for Dinner link up!

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    Replies
    1. Your welcome, we have really enjoyed this bread. Next batch will have more raisins, can't have too many in your raisin bread toast.

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  3. Thank you for sharing with us at the Merry Monday party! Happy Christmas season to you.

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    Replies
    1. You are welcome, Happy Christmas season to you as well!

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  4. Replies
    1. Hello Helene, gluten is the natural protein found in wheat. Often times whole wheat bread recipes will have this as an added ingredient. Here is more details if you wish, http://www.thekitchn.com/vital-wheat-gluten-what-is-it-84612.

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  5. Rice in bread? Mind blown. What a perfect way to use up some leftovers! Thanks for sharing on the Waste Less Wednesday Blog Hop!

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  6. I've never made bread with brown rice before--have to give this a try! Thanks for sharing at Funtastic.

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