|5½ cup||Brown rice flour (830 g)|
|½ cup||Garbanzo flour (70 g)|
|1 tablespoon||Salt (16.5 g)|
|2⅔ cup||Tepid water (635 ml)|
|4 teaspoons||Active dry yeast (1/2 oz or 14 g)|
|½ cup||Warm water (120 ml)|
|2 tablespoons||Honey (30 ml)|
|¼ cup||Oil (60 ml)|
|¼ cup||Methocel (28 g)|
The next two (also from Laurel's Kitchen Bread Book) use the previous recipe as a basis, with just a few changes.
GARBANZO RICE BREAD
This bread has a mellower flavor and keeps better than the plain Brown Rice Bread.
Follow the mixing and rising instructions for Brown Rice Bread. Use only two loaf pans and bake slightly longer, about 50 minutes to an hour.
SOY-RAISIN RICE BREAD
Denser, cakier, more filling, this bread adds variety and interest.
The slice is golden in color and soft, almost like pound cake.
6 cups brown rice flour (600 g) 2 tablespoons soy flour (7 g) 1 tablespoon salt (16½ g) 2⅔ cups tepid water (635 ml) 4 teaspoons active dry yeast (½ oz or 14 g) ½ cup warm water (120 ml) ⅓ cup honey (80 ml) ¼ cup oil (60 ml) ½ cup raisins (70 g) ¼ cup methocel (28 g)
Mix and let rise like Brown Rice Bread, incorporating the soy flour into the first mixing and the raisins along with the honey. Divide the dough into two loaves only, and bake cooler and longer, at 325 deg.F. for 50 to 60 minutes, or until done.
Posted by Kyosho Connick. Reposted by Fred Peters.
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