Wheat Rice Bread

Category: Yeast bread
Wheat Rice Bread

Ingredients

yeast 1 1/4 h l
wheat flour 300 g
rice flour 100 g
butter 1st l
salt 1h l
sugar 2st l
curdled milk 260 ml
water 60 ml

Cooking method

  • The sour milk is sour (it lives near the stove for 3 days), I added water, because the sour milk is very thick and rice flour takes a little more water than simple one. I controlled the batch, but everything went great.
  • Wheat Rice Bread

Cooking program:

Basic mode, size L, light crust

Note

Basic mode, size L, light crust. The result is excellent. The bread came out big, with a dense white crumb, not "nostril", very soft. A bit bland for my taste, maybe try adding sesame seeds and sesame oil, will it be more interesting?
Wheat Rice Bread

Hairpin
Yesterday I baked rice bread (rice flour)! Rice flour grabbed in the Platypus. White and blue bags of 400 grams. When I took the package in hand, I thought it was starch (crunched). I read the label, then the original ... both in our language and in English - flour.

Instead of yogurt, I took very thick kefir. I thought and thought, and instead of 320ml kefir + water took 350ml and obviously got excited. The gingerbread man was very wet so I added flour (for some reason rice flour) ... probably five spoons. And she stopped the stove, stirring the dough. And the dough is so soft and airy! Not from one torment I did not touch such tender. I brought it to the state of a wet lobe and launched it according to the main program. After the first batch, it spread over the bucket with gruel, and when the second batch began (at that very moment I looked through the window), so wonderfully the spatula turned a couple of times and instantly gathered the gruel into a bun. After the second kneading, the dough again spread like a gruel over the bucket (only a small mound rose above the shoulder blade). And when baking, it went up. And so cool! Brioche is resting! Only the dough is snow-white. And in half an hour the dome ... well, of course, it fell. In short, with the amount of flour 400 (wheat) + about 150 (rice), it turned out to be 11 cm high.

Conclusions.
1. I had to take kefir + water no more than 300ml;
2. Gingerbread man in the presence of rice flour should be closer to dry;
3. Rice flour is wonderful, I advise everyone to try it. Since almost all types of flour (rye, buckwheat, corn) are heavier than wheat, it is very interesting to try flour, which is lighter than wheat.
I will try further.

CIMG078011.jpg
Wheat Rice Bread
CIMG078311.jpg
Wheat Rice Bread
Hairpin
And I had take two with rice bread. I poured only 280 water (without kefir and yogurt), but still there was a lot. Flour again filled up immeasurably. The dome has fallen a little, but the result is better. 13 cm. Here:

ric1.jpg
Wheat Rice Bread
ric2.jpg
Wheat Rice Bread
Muzuk
And here's what happened. Kefir 250 ml and water 30 ml (I breed fresh yeast in it)
Wheat Rice Bread
avgust
A very tempting recipe and inspiring reviews prompted an experiment. although I try not to get carried away with white. But you write very tasty, bakers!
I report the result:
The recipe was used taking into account the clarifications from the previous post.
The kneading process went without incident.
When proofing, the approach was very minor. Started to worry
In the baking process, I couldn't wait to finish, such a fantastic spirit went
Finally, I got something with an amazing shape
Wheat Rice Bread,
another "angle", no less impressive, at least, of me, a beginner (today, by the way, half a month since I started to bake)
Wheat Rice Bread
I can't describe the taste, I'm waiting for it to cool
Yaninka
I do not pretend to be a separate recipe, so if you do not mind, I will add the history of my rice-flour experiments here.
On the occasion, I bought two types of rice flour - extruded and ordinary. The extruded one says - do not add to the bread, it will not rise, but this is not our way. I made bread with both. I took a basic recipe for an average loaf of my Panas, wheat flour 350 g, rice 150 g, yeast 1.5 tsp, salt 1.5 tsp, sea buckthorn oil 2 tbsp. l., sugar 1.5 tbsp. l. serum 330 ml, in the process of kneading in both cases it was necessary to add about 2 tbsp. spoons of liquid, the extruded bun was formed for some reason better, with the usual one it was slightly smeared along the bottom. Both rose well, and the main rise occurred not during the distance, but precisely at the beginning of baking. The one that was extruded smelled of rice porridge for about a day, then stopped. Sea buckthorn oil painted them in a bright yellow color. I really liked the structure of the crumb, the taste is both tasty (extruded a little worse), although I have been using a bread maker for the second year, I have made white bread, not counting Easter cakes, for the first time, so there is nothing to compare with. The remains of both loaves lay in a towel for 4 days - nothing dried up. Then I made crackers from the leftovers, I thought to pamper the family with cutlets. The croutons turned out to be VERY tender and crunchy, much tastier than just wheat flour, they didn't wait for cutlets. Nevertheless, we do not perceive white bread for food, a cookie or a muffin is tastier for tea, and so - whole grain or black, but for the sake of crackers I will definitely repeat
Dumpling
Excellent bread, soft and delicious! On occasion, I bought Garnets rice flour at the sale and was looking for where to apply it. Baked according to the recipe, liquid - 270 ml of whey, Oskolskaya wheat flour, Fermipan yeast.
Wheat Rice Bread
Wheat Rice Bread
advkolomna
and if you make rice flour on a coffee grinder - have you tried it?
Admin
Quote: advkolomna

and if you make rice flour on a coffee grinder - have you tried it?

Just do not drive the coffee grinder ... there were cases they were not intended for this
advkolomna
I make buckwheat flour only in this way (I've already done it for six months), a Mikma coffee grinder, only after grinding for a minute or two I have to let the unit rest to room temperature, but this is normal - if you want to save 500 bucks on a purchase real flour grinder.
Admin

Saving can be different There are also cheaper flour grinders. But, they are specially made for this, and serve for a long time.
advkolomna
Speaking of the mill, I keep in mind the following unit:
🔗
Helga-Cat
I baked such bread today. Rice flour "Garnets". I added 280 ml of sour milk, not to the point of sour milk, but liquid milk. Everything else - according to the recipe, only butter was replaced with vegetable oil. I chose the main mode, the size is M, since for such an amount of flour in Panasonic it seems that it is always used, I did not experiment with the L mode. The crust is medium.

There was no time to follow the kolobok; he sausage in the oven on his own. )))) The bread will turn out to be very tasty, light, I would even say - tender. Only his form is so "picturesque" turned out, and the barrel is dusty with flour - in my opinion, this is the first time I've seen this in two years. As for the rest, everything is good and tasty, thank you very much for the recipe! Next time I'll experiment with the amount of liquid - maybe the shape can be evened out. )))

Wheat Rice Bread Wheat Rice Bread

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