Waranga News

Rice bread

Rice bread image


  • 7 level cups of bread flour (I use seeded)
  • 3 cups of cooked rice
  • 3 tspn salt
  • 3 tspn sugar
  • 5 tspn yeast
  • 2 tsp olive/canola oil
  • 700 ml quite warm water


  • Place all dry ingredients in a big bowl (I use a big plastic washing up dish) and mix thoroughly.
  • Put cooked rice in a bowl or jug, pour over the very warm water and add oil.
  • Test temperature of the mix - it needs to be quite warm otherwise the yeast won’t ferment - and not too hot or you’ll kill the yeast.
  • A bit like the story of the Three Bears.
  • Pour the water etc into the dry ingredients and stir around well, turning it and punching it down.
  • You may need to adjust the water or flour to develop the right consistency.
  • It needs to come together in a spongey lump.
  • Cover the dough with a sheet of plastic and leave in a warm spot to rise.
  • In winter, it’s happy to be near the wood stove.
  • In summer I’ve often covered it with a tea towel and taken it to a sunny spot outside.
  • When the dough has doubled in size, turn it onto a floured bench and start turning and folding (have a look on Google for some handy hints on how to knead).
  • This amount of dough will make two double high tin loaves and a small brag loaf (that’s the one you give to someone you want to impress).
  • After kneading, leave the dough in the tins for a second rising and then bake for about half an hour in a hot oven until nice and brown on top - and the loaf sounds hollow if you tap it on the bottom.
  • Tip loaves onto a cooling rack and hope that someone with a camera will happen to pass by.