Whole Grain Brown Rice Bread

Last week I shared a recipe for artisan bread and then I wanted to check out the rest of the book that this recipe came from. I am always looking for a great bread recipe. This one is actually from the new book in the series called Healthy Bread in 5 Minutes. I will share a few recipes from this book, but I do recommend looking through the whole book as there are lots of tasty recipes, they are easy and delicious! I love this technique of making bread too!

These recipes can be easily halved or doubled. This recipe makes about 4 1 lb loaves!

Whole Grain Brown Rice Bread-shared from Healthy Bread in 5 Minutes
5 1/2 cups whole wheat flour
1/2 cup ground flaxseed
1 1/2 tbsp yeast
1 tbsp salt
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1 cup cooked brown rice

Whisk together flour, flaxseed, yeast, salt, and gluten together in a 5 qt bowl(preferably with a lid). Combine the water and rice and add into dry ingredients. Cover dough, not airtight, and allow to rest at room temperature until it rises and collapses(or flattens on top) about 2 hours.

Place in fridge and use within 10 days!(I did bake one loaf immediately). Cover, but not airtight.

On baking day. dust the dough with some flour, cut off a 1 lb piece(about the size of a grapefruit). Dust with more flour and quickly form into a ball. Elongate the ball into a narrow oval. Allow to rest loosely covered with plastic wrap for 90 mins(40 mins if it hasn't' been in the fridge). Preheat oven to 450. Place an empty broiler pan on oven rack, and baking stone above it.

Before baking, baste with water using pastry brush and slash loaf with 1/4 inch deep parallel lines with a serrated bread knife.

Slide dough onto hot stone(or place cookie sheet or silicone mat on top of stone). Pour 1 cup hot water into the boiler tray and close oven door immediately. Bake for 35-40 mins until richly brown and firm.(They do recommend baking directly on the stone 2/3 of the way through baking, but I didn't).

Allow bread to cool before slicing and baking.

**This bread was fabulous! It was soft and chewy inside. The texture was great! I think the next time I make it I will try a regular loaf so I can use it for sandwiches. This bread I started early morning and I made it later at night and it barely made it through dinner! It was wonderful!