Try this More Rice Breads recipe, or contribute your own.
Suggest a better descriptionThe next two (also from Laurels Kitchen Bread Book) use the previous recipe as a basis, with just a few changes. GARBANZO RICE BREAD This bread has a mellower flavor and keeps better than the plain Brown Rice Bread. Follow the mixing and rising instructions for Brown Rice Bread. Use only two loaf pans and bake slightly longer, about 50 minutes to an hour. SOY-RAISIN RICE BREAD Denser, cakier, more filling, this bread adds variety and interest. The slice is golden in color and soft, almost like pound cake. 6 cups brown rice flour (600 g) 2 tablespoons soy flour (7 g) 1 tablespoon salt (16.5 g) 2 2/3 cups tepid water (635 ml) 4 teaspoons active dry yeast (1/2 oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup honey (80 ml) 1/4 cup oil (60 ml) 1/2 cup raisins (70 g) 1/4 cup methocel (28 g) Mix and let rise like Brown Rice Bread, incorporating the soy flour into the first mixing and the raisins along with the honey. Divide the dough into two loaves only, and bake cooler and longer, at 325 deg.F. for 50 to 60 minutes, or until done. Posted by Kyosho Connick. Reposted by Fred Peters.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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