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.|
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.|
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.
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