The Fresh Loaf

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Forbidden Rice Sourdough with Honeyed Barley and Hemp Hearts

Danni3ll3's picture

Forbidden Rice Sourdough with Honeyed Barley and Hemp Hearts

This was inspired by both Ian and Cedar Mountain. 




Makes 3 loaves of ~735 g cooked weight each



100 g black rice

50 g barley flakes

50 g hemp hearts

50 g honey

30 g yogurt

50 g water


100 g high extraction rye flour (115 rye berries, milled and sifted)

200 g high extraction Selkirk wheat flour (230 g Selkirk berries, milled and sifted)

700 g unbleached flour

700 g filtered water

22 g salt

250 g levain

Bran and barley flakes for the bannetons


Mid afternoon the day before:

  1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of wholewheat flour. Let rise in a warm place (oven with one light on and door closed- 91F. ). 
  2. Mill the grains and sift to obtain the needed amounts of high extraction flour. Save the bran for dusting the baskets as well as for another use. 
  3. Place the high extraction flour in a tub and add the unbleached flour to it. Cover and set aside.

The night before:

  1. Place the rice in a bowl and cover with water. Let soak overnight.
  2. Place the barley flakes and the hemp hearts in a heatproof bowl and add the honey, yogurt and 50 g boiling water. Cover and let sit overnight. 
  3. Before going to bed, feed the levain 36 g of water and 36 g of AP flour flour including any left over high extraction flour. Let that rest in a warm spot overnight.

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 g of AP flour and let rise 5-6 hours in a warm spot. 
  2. Drain the black rice. Add fresh water to cover by an inch and cook gently until the black rice is tender. This should take about 30 minutes. * Drain well.* Add to barley and hemp hearts soaker, cover and set aside to cool. 
  3. Two hours before the levain is ready, mix the water with the flours on the lowest speed in the bowl of a stand mixer until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours.
  4. Once the levain is ready, add the salt, the add-ins and the levain to the bowl. Mix on one for a minute to integrate everything, mix on speed 2 for 5 minutes. This makes a very soft wet dough.
  5. Remove dough from bowl and place in a covered tub. Let rest 30 minutes. 
  6. Do 4 sets of folds at 30 minute intervals, then do another set an hour later. The folds really help strengthen the dough. You can feel the change right from the first set of folds. Place the dough in a cold fridge for 4 hours. The dough rose about 40%. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~825 g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter. 
  8. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  9. Sprinkle rice flour, then hemp hearts and barley flakes in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.



Nice oven spring considering how wet this dough was. 


Isand66's picture

Can't wait to see your crumb shot and hear how it tastes.

Are the wheat berries a locally sourced variety?

So happy I could inspire you. I have come to love adding rice to bread as my last post will attest to.  Have not tried hemp hearts yet....need to add that to the list to pick some up.  Do they add any flavor or just some texture?

Danni3ll3's picture

in Saskatchewan. I put in an order once a year and get 25 lbs each of a fairly wide variety of berries. This was the first time using what I call "regular type of rice" as I have used wild rice before. Hemp hearts add texture more than anything else but they do have a bit of a grassy taste.

Crumb shot will be coming up!

Danni3ll3's picture

Elsie_iu's picture

Nice crumb and I particularly like the misty colour :)

Isand66's picture

Love the gelatinous crumb....nice and open too.

dabrownman's picture

Looks great inside and out as usual. I like black rice better than white rice for two reasons, it has more flavor and you can see it better i the crumb making for a better looking loaf overall.  This one has to taste as good as it looks.  Well done and Happy Baking Danni.

PS Thai Chef needs to bake 24 loaves in one day I assume 6 at a time.  What mixer are you using now a days?

Danni3ll3's picture

Hubby and the daughter got together and got me this particular one. I wasn't consulted but I am very happy with it.

dabrownman's picture

all at once?  That would be a feat for any KA!

Danni3ll3's picture

That would be awesome but no, it can do 8 lbs of dough at once and one batch of 3 loaves is around 5 lbs. So I just rinse and repeat. Lol

dabrownman's picture

can barely do one whole grain loaf, and why it stays on the shelf except for some cookies and enriched white breads or ciabatta but even those I pretty much do my hand  - just because it is fun and less to clean.