November 8, 2017 - 1:31am
Cooked rice in bread?
just about to make a sourdough with my new seed(don't ask!!)
ive been thinking of making a rice bread for some time, mix of wild and basmati. But dont see many posts on rice bread. Is this because it's not worth the effort, don't taste nice, bland?
if I do make it then any suggestions on percent to flour or any herbs/spice that go well with the rice. Don't want to go too curry flavoured.
thanks.
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weigh your cooked rice. double or triple the amount for flour, add 65% of flour weight in water
Add dry rice weight and flour weight to figure salt. I might suggest adding sautéed onion in butter and herbs like fresh sage and chopped cranberries (may need to sweeten) with perhaps orange peel. Or orange juice as part of the liquid.
There is a wild rice recipe around here somewhere. Good for ideas and inspiration...
http://www.thefreshloaf.com/node/25817/caramelized-onion-rice-and-sage-bread-variation-mr-reinhart039s-wild-rice-and-onion-bread
Sage sounds great, got that in my garden still. Orange zest also. Has anyone ever used essential oils in bread? I know you can use many essential oils. Just thinking about using what I have.
Please try one (some) of these. They are quite good. I am always intrigued to try something new and was surprised how lovely the addition of rice is to bread, when added in small or large amounts and whether the recipe has very little or additional flavorings. These are family and friend favorites
http://www.thefreshloaf.com/node/40501/kathleen-webers-arbrio-rice-bread
http://www.thefreshloaf.com/recipes/struanbread
(I add a little more cooked short grain brown rice (chewy and does not mush up) then called for in the struan and knead it in at the end. The rice still melds into the dough and is a wonderful addition)
https://beginningwithbread.wordpress.com/2008/07/13/rice-bread/
http://www.thefreshloaf.com/recipes/wildriceandonionbread
I have never added essential oils to food (yet).
good luck, you will enjoy it.
Peter Reinhart has a recipe for a sandwich bread called Struan. Actually, he has several recipes; he seems to change it up in each of his books and make a different version. The version in "Crust and Crumb" has cooked brown basmati rice, rolled oats, wheat bran and corn meal (in addition to the usual enriched sandwich bread stuff). I make a version of this that has cooked wild rice, semolina, spelt flakes and ground flax seeds. Rice is a very nice addition to the sandwich bread. I haven't tried it in a sourdough (yet).
I use a lot of herbs from my garden and also things like orange zest, onions, etc. Haven't done much with flavoured oils of any kind though.
Peter Reinhart has a recipe for a sandwich bread called Struan. Actually, he has several recipes; he seems to change it up in each of his books and make a different version. The version in "Crust and Crumb" has cooked brown basmati rice, rolled oats, wheat bran and corn meal (in addition to the usual enriched sandwich bread stuff). I make a version of this that has cooked wild rice, semolina, spelt flakes and ground flax seeds. Rice is a very nice addition to the sandwich bread. I haven't tried it in a sourdough (yet).
I use a lot of herbs from my garden and also things like orange zest, onions, etc. Haven't done much with flavoured oils of any kind though.
sesame oil, walnut oil, to name a few... Pumpkin oil, rose oil, lavender oil, cinnamon oil, peppermint oil
Which oils were you thinking about?
Well. I have a book called the fragrent pharmacy by Valerie Ann worwood. She uses essential oils in everything. Also cooking. She recommends 1 drop per 100g. Her example for orange and cinnamon bread is four drop orange essential,oil one drop cinnamon. Not all essential oils can be used in food, but lots can.
Basil, cardamom, cinnamon, Clove,dill,fennel,ginger,juniper,lemon,lime,mace,mandarin marjoram,nutmeg,orange,oregano,peppermint. not sure if it's worth it or just add the real thing !