Powered by Blogger.

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.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
weekend cooking @ beth fish reads
whats for dinner @ lazy gastronome
merry monday llink party @ meatloaf and melodrama
dishing it and digging it @ rustic and refined
the are of homemaking @ strangers and pilgrims
tuesdays at our home @ our home away from home
good morning mondays @ darling down
inspire me monday @ create with joy
hearth and soul @ apriljharris.com
delicious dish tuesday @ walking on sunshine
homesteader hop 32 @ homesteading with heart
waste less wednesday @ skip the bag
homestead blog hop 113 @ not so modern housewife
simple homestead blog hop @ oak hill
full plate thursday @ miz helens
weekend potluck @ the better baker
funtastic friday 105 @ olives and okra
foodie friday @ rattlebridge farms
friendship friday @ create with joy
foodie friends friday @ walking on sunshine
pretty pintastic party @ annies noms
tickle my taste buds tuedsay @ loris culinary creations



  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.

    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.

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

    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.

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

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

  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.

  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!

    1. Thanks for hosting, I will see you next recipe!

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


We appreciate your visit and encourage comments, questions and general conversations!

Back to Top