This delicious bread recipe helped me to understand the nutritional role cooked grains can have in home-baked bread. It was written from the viewpoint of the frugal use of leftovers, but honestly, once I made this bread, I began cooking up extra grains (brown rice and quinoa) just to have some on hand to add to my bread recipes! I freeze the cooked grains in 1 cup portions where they rest in the freezer until baking day. This process of having cooked grains available, is so handy.
I do subscribe to soaking whole grains for baking, however...
When I want to make a recipe that does not allow for soaking, I use sprouted whole wheat flour. Sprouted wheat is one of the types of wheat berries I purchase to mill flour for my kitchen. On milling day, I refill all my storage jars in the kitchen, plus two jars of mixed red and white winter wheat for bread baking.
Sprouted whole wheat flour is used when I make up a batch of my Whole Wheat Self-Rising Flour, as well as any quick leavened recipe such as Whole Wheat Browned Butter Chocolate Chip Cookies, or Buttermilk Chocolate Cake...all of the other yeasted bread recipes I bake are soaked. The process is not hard, but does add an additional step. But it is but a minute of time invested for better nutrition in the finished loaf.
Using sprouted flour for this loaf gets baked bread on the table quickly.
Busy days days might require us to get a loaf banked now! When that happens it is handy to have a recipe for a delicious loaf that you can mix, knead, rise and bake! And this bread is the one to try, Brown Rice Raisin Bread is perfect in sandwiches, especially a ham or turkey sandwich. The mild sweet fruit flavor from the raisins goes especially well with ham and turkey. And for breakfast, there is nothing better than a piece of cinnamon toast from a thick slice of Brown Rice Raisin Bread...and if you are wondering if it will make good French toast, oh yes! And let's just say that bread pudding from this loaf of bread is quite a tasty treat.
Some thoughts on this recipe:
If you forgot the brown rice in the freezer or refrigerator, heat it briefly until lukewarm in the microwave.
If you love raisins, use the full measure.
If desired, add a bit of cinnamon to the dough when mixing for a delicious twist on cinnamon raisin bread...
The texture you see on the outside of the dough is a bit of oat bran, I prefer it over additional flour for shaping the dough into loaves before baking.
Ingredients needed for this recipe:
- whole wheat flour
- raisins
- cooked brown rice
- oil
- yeast
- honey
- salt
- vital wheat gluten flour
- oat bran for shaping if desired
You will also need the following:
- stand mixer
- a large mixing bowls
- measuring cups
- measuring spoons
- loaf pans
- silicone spatula
- instant-read thermometer
Now we are ready to begin!
 |
| Brown Rice Raisin Bread. |
Brown Rice Raisin Bread
adapted from The Farmer's Cookbook. Recipes from America's Farm Kitchens
makes 2 loaves
adapted from The Farmer's Cookbook. Recipes from America's Farm Kitchens
makes 2 loaves
UPDATED: 03.16.2024
1 1/2 - 2 c cook brown rice - bring to room temperature before using
2 c warm water
2 t dry yeast
1/4 c oil
1/3 c honey
2 T vital wheat gluten
6-7 c sprouted whole wheat flour
1 1/2 - 2 cups raisins
2 t salt
Place the warm water and yeast in the bowl of a stand mixer, or a large mixing bowl if kneading by hand. Let rest, and bloom until puffed about 5 - 10 minutes.
1 1/2 - 2 c cook brown rice - bring to room temperature before using
2 c warm water
2 t dry yeast
1/4 c oil
1/3 c honey
2 T vital wheat gluten
6-7 c sprouted whole wheat flour
1 1/2 - 2 cups raisins
2 t salt
Place the warm water and yeast in the bowl of a stand mixer, or a large mixing bowl if kneading by hand. Let rest, and bloom until puffed about 5 - 10 minutes.
Add 6 cups of the sprouted whole wheat flour, oil, honey, vital wheat gluten flour raisins, and salt. Begin mixing adding the remaining 1 cup of sprouted flour as needed until the ingredients begin leaving the sides of the mixing bowl, changing the dough speed if needed for your mixer.
If using a mixer, set a timer for 5 - 6 minutes and allow the machine to knead the dough. If kneading by hand, knead for approximately 10 minutes after the addition of the last 1 cup (as needed) flour.
Place dough in a well-oiled bowl, turn over to coat both sides. Let rise until doubled in size.
Place dough in a 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 the dough into two pieces. Shape into loaves and gently place in prepared loaf pans. Let rise until double in size.
Preheat the oven to 375 degrees, place the ready-to-bake dough in the oven and immediately turn the oven down to 350-degrees. Let bake for 30-35 minutes or until done in your oven.
Use an instant-read thermometer for verifying the bread is baked in the center. Insert the thermometer into the center of the loaf of bread, and allow the temperature to rise. Bread should be at least 190 degrees in temperature.
Remove the baked loaves of bread from the oven, and let rest in the pans for 5 minutes before turning out onto a wire rack to cool completely. When cool, wrap well to prevent drying out.
Storage options for Brown Rice Raisin Bread. Store in a plastic bag or well wrapped to prevent drying out for up to 5 days. Brown Rice Raisin Bread may be frozen for longer storage.
UPDATE:
For your convenience, a "copy and paste" version of Brown Rice Raisin Bread has
been included below.
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Printable "copy and paste" version:
Brown Rice Raisin Bread
adapted from The Farmer's Cookbook. Recipes from America's Farm Kitchens
makes 2 loaves
adapted from The Farmer's Cookbook. Recipes from America's Farm Kitchens
makes 2 loaves
UPDATED: 03.16.2024
1 1/2 - 2 c cook brown rice - bring to room temperature before using
2 c warm water
2 t dry yeast
1/4 c oil
1/3 c honey
2 T vital wheat gluten
6-7 c sprouted whole wheat flour
1 1/2 - 2 cups raisins
2 t salt
Place the warm water and yeast in the bowl of a stand mixer, or a large mixing bowl if kneading by hand. Let rest, and bloom until puffed about 5 - 10 minutes.
1 1/2 - 2 c cook brown rice - bring to room temperature before using
2 c warm water
2 t dry yeast
1/4 c oil
1/3 c honey
2 T vital wheat gluten
6-7 c sprouted whole wheat flour
1 1/2 - 2 cups raisins
2 t salt
Place the warm water and yeast in the bowl of a stand mixer, or a large mixing bowl if kneading by hand. Let rest, and bloom until puffed about 5 - 10 minutes.
Add 6 cups of the sprouted whole wheat flour, oil, honey, vital wheat gluten flour raisins, and salt. Begin mixing adding the remaining 1 cup of sprouted flour as needed until the ingredients begin leaving the sides of the mixing bowl, changing the dough speed if needed for your mixer.
If using a mixer, set a timer for 5 - 6 minutes and allow the machine to knead the dough. If kneading by hand, knead for approximately 10 minutes after the addition of the last 1 cup (as needed) flour.
Place dough in a well-oiled bowl, turn over to coat both sides. Let rise until doubled in size.
Place dough in a well-oiled bowl, turn over to coat both sides. Let rise until doubled in size.
Punch down, divide the dough into two pieces. Shape into loaves and gently place in prepared loaf pans. Let rise until double in size.
Preheat the oven to 375 degrees, place the ready-to-bake dough in the oven and immediately turn the oven down to 350-degrees. Let bake for 30-35 minutes or until done in your oven.
Preheat the oven to 375 degrees, place the ready-to-bake dough in the oven and immediately turn the oven down to 350-degrees. Let bake for 30-35 minutes or until done in your oven.
Use an instant-read thermometer for verifying the bread is baked in the center. Insert the thermometer into the center of the loaf of bread, and allow the temperature to rise. Bread should be at least 190 degrees in temperature.
Remove the baked loaves of bread from the oven, and let rest in the pans for 5 minutes before turning out onto a wire rack to cool completely. When cool, wrap well to prevent drying out.
Storage options for Brown Rice Raisin Bread. Store in a plastic bag or well wrapped to prevent drying out for up to 5 days. Brown Rice Raisin Bread may be frozen for longer storage.
~~~~
I'm so impressed with you all the time. I always freeze extra brown rice. It makes my life easy some nights . This is the year we start to make bread. My husband and I have made the decision to learn together. Thanks for all the important details you include about freezing or changing the recipe or why you prefer one flour over another. Maybe you could gather some of your bread recipes for a blog. Or do a beginners bread making. I did see several, of your posts about bread.
ReplyDeleteThanks for your kind words, I would love to write up a blog post on bread baking, thanks for the great idea!
DeleteI use rice flour often - what a great recipe! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party!! Happy New year!
ReplyDeleteHello, just to clarify, this bread recipe uses sprouted wheat flour, and COOKED brown rice. But it is quite delicious! Thanks for stopping by, I appreciate it.
DeleteI have never tried bread with rice. The bread has an amazing texture. This is a great recipe and can't wait to try.
ReplyDeleteThank you, I hope you give it a try!
DeleteLooks good!! Thanks so much for linking up at #FoodFriday 22 for Bread Recipes. Shared.
ReplyDeleteDee, thanks for hosting, I love sharing with your readers!
DeleteCONGRATS Melynda! Your post is FEATURED at #FoodFriday 23 for Anniversary Recipes from the previous linkup for Bread Recipes.
ReplyDeleteDee, thanks so much! Have a great week ahead, and thanks for hosting such variety. You make it so fun!
Delete