The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Red Rice Kamut Spelt Bread

Isand66's picture
Isand66

Red Rice Kamut Spelt Bread

I bought some "Organic Madagascar Pink-Red Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread.  I overcooked the rice a little bit when making it for dinner but it worked out perfectly in the bread.  You can see the grains in the crumb and it added a nice subtle but rich flavor to the final bread.

I haven't used any Kamut lately and figured spelt would be a nice compliment and add some extra nutty flavor.  The lemon honey and Parmesan with sun-dried tomatoes olive oil added another layer of flavor.

I made 2 loaves but I'm only showing one in the main photo since the second one stuck to the basket and was a bit flat and misshapen.  I did use that one to photograph the crumb shot which you can see is nice and open and moist. All in all this one may not look perfect, but it tasted fantastic.  I had a piece with some nice hard cheese as a snack and it was just right.  This one you can eat with nothing on it and tastes that good.

Formula

Download the BreadStorm File Here

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and cooked rice together in your mixer or by hand along with 385 grams of the water, until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes or longer.  Next add the salt, starter (cut into about 7-8 pieces), honey, olive oil and the balance of the water and mix on low for 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours (If you use a proofer set to 78 degrees you can finish in about 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1  hour.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 535 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 2 minutes lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Comments

Danni3ll3's picture
Danni3ll3

fabulous!  Haven’t tried rice in bread yet! I should! Well done!

Isand66's picture
Isand66

Oh, you must try adding some cooked rice to your bread.  It really adds a wonderful flavor and texture element.  Hope you can try it soon.

Regards,
Ian

hreik's picture
hreik

and delicious.  How inventive!!!  Nicely done.  Would love a slice now, actually 2: one plain w  butter, one toasted.  Bet it's delicious also as toast. 

hester

Isand66's picture
Isand66

You are spot on....I had a toasted tuna sandwich for dinner and it was delicious.

Glad you like the bake.

Regards

Ian

dabrownman's picture
dabrownman

around the world I decided on making a Forbidden Rice one based on the Japaneses Rice SD one they use to make cherry blossom buns.  Now i might have to change it to red rice thanks to your post.  I see yo snuck in some rye bran in the levain for this one too.  It doesn't have your usual number of ingredients but if it came out tasting as good as you say even you won't notice them missing:-)  I am always amazed how good some of these breads taste.  This one has to be a keeper for sure.  Very nice Ian.  Lucy sends her best to the black ones and wishes you happy baking.

Isand66's picture
Isand66

I bought some forbidden rice too so will have to add that in a future bake.  Those cherry blossom buns sound great.  I know this one doesn't include the usual nuts and bolts but it sure did taste great.  Look forward to seeing your rice bread soon.  Give Lucy a nice belly rub for me and the black brats ?

dabrownman's picture
dabrownman

On day 2 will toss half and feed again for 2 days and then see what  at it looks like on day 5.  Nice and hot here so it is perfect for new starter starting:-)  Out of all the starters we have made i don't think we have made a rice one of any kind.  This one certainly has the most expensive flour of all time in it!

Isand66's picture
Isand66

Sounds like it's coming along nicely.

Keep us updated.

trailrunner's picture
trailrunner

I have never heard of that kind of rice so will be on the look out. Did you put parmesan and sundried tomatoes in also ? Or is that left from your other bake ?  The crumb did turn out beautifully. c

dabrownman's picture
dabrownman

sushi rice in the video.  I have seen the short grained, black rice 3 ways.  Emperors Rice, Forbidden Rice and just Black Rice.  They all seem about the same to me.  I get it at Whole Foods, Sprouts or Winco here.  Winco has it for $1.99 a pound but WF and Sprouts it is $3.99 a pond.  Now I've decided to try to make a half black rice and half wild rice  starter since they are bother block:  I haven't seen any red rive for a while but I haven't been looking for it either.  Maybe Parm and SD tomato in the bread but not in  the starter.  The video on the Mexican bakery, they refreshed their SD starter with lime, beer, and egg and flour:-)

I think that with your flower garden, what ever edible flowers you have you could make a YW or SD starter with them and that might be fun.

Isand66's picture
Isand66

cant wait to see your rice starter!  Not so sure about that beer and egg and lime starter ?.  A hydrangea starter could be interesting.

Isand66's picture
Isand66

this one is a keeper.  The rice adds so much flavor and texture.  The Parmesan and sun dried tomatoes were the flavor in the olive oil I used but certainly would be a great addition as well.

Glad yiu like the bake.

Regards,

Ian

Elsie_iu's picture
Elsie_iu

When I was in Kindergarten and Primary school, the lunch prepared for us, both in school and at home, often included medium grain white rice mixed with red rice. Rice has never been my carbs of choice, bread and noodles are :) However, it's a kind of comfort food as it reminded me of my grandmother who passed away a decade ago.

Kamut and spelt are two of my favourite grains! I'm sure this bread tastes really sweet, especially when honey was incorporated. This can only be elevated by the addition of some sprouted grains. Though using them requires some planning ahead, they are so good that the idea of leaving them out makes me feel uncomfortable...

Nice bake: flavour and texture are all that matters once you cut the bread open!

Isand66's picture
Isand66

Glad I could remind you of your past in a comforting way?.  I love the taste of this one but do agree the sprouted version is worth trying.

I am due to sprout some grains so thanks for the nudge ?.

Refards

Ian

Ru007's picture
Ru007

I didn't even know that red rice was a thing!! I've only ever tried variations of white rice and brown rice. Does it taste different to regular rice?

Your loaf looks wonderful Ian!! I really like the idea of using left over food in loaves, its so creative. I've seen you do this with roast potatoes, sweet potatoes, carrots, caramelized onions... what am I missing? LOL!

Happy baking

Ru

Isand66's picture
Isand66

Appreciate your kind words.  The red/pink rice does have a distinct flavor and is worth trying if you can get your hands on some.

I do like to experiment with different ingredients when I can.  I have tried avocado with was very tasty and beans which could have been better :).

Hope you try a version of this one yourself soon.

Regards,
Ian