Black Rice Country Bread
Black Rice Country Bread

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, black rice country bread. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Black Rice Country Bread is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Black Rice Country Bread is something that I’ve loved my whole life. They are nice and they look fantastic.

Country bread with germinated brown rice. The light taste of rice bread is felt. (๑•᎑•๑) You can make sandwiches with various toppings. Black rice is known to contain natural antioxidants like those found in many dark berries and it is loaded with fiber!

To begin with this particular recipe, we must prepare a few components. You can have black rice country bread using 7 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Black Rice Country Bread:
  1. Get 300 grams *Strong (bread) flour
  2. Prepare 5 grams *Dry yeast
  3. Take 10 grams *Sugar
  4. Prepare 6 grams *Salt
  5. Take 30 grams Black rice
  6. Take 170 grams Water used to boil the black rice
  7. Take 10 grams Lard (or shortening)

Several things distinguish black rice from other cultivars. It tends not to be very glutinous, although it will sometimes be treated so that it is less sticky. Black rice features a deep black or even purple color, that is a sign of the higher antioxidant properties, much like how deeply colored anti-oxidant The substitution of whole grains, which includes brown or black rice, instead of white rice, white bread, pasta, and sweetened cereals may lower the chance of. Black rice, also called forbidden rice or "emperor's rice," is gaining popularity for its high levels of antioxidants and superior nutritional value.

Steps to make Black Rice Country Bread:
  1. Boil the black rice. Boil the water in a pot; add in the black rice, and boil until cooked through while stirring. It'll take around 20~30 minutes. Try pushing down on a grain of rice with your finger to check if thoroughly cooked through. You might need to cook it a little more if you can still feel a hard core inside the grain. Measure out the boiling broth, and let cool sufficiently.
  2. Add the * ingredients to the completely cooled broth and knead (See memos). Check that there is a slightly glutinous film on the surface of the dough, add in the lard, and knead some more. Add in the black rice as well, knead, and then proof for the first time. Let it rise until it doubles in size. It took an hour for me this time around. # Use the fermenting function on your oven, if available.
  3. After the first proofing has finished, place the seam of the dough facing upwards, place on a sheet of canvas and flatten it out with the palm of your hand to release the gas thoroughly. Fold it like shown in the photo and roll it back up into ball. (Continued in the next photo→).
  4. Release the gases and excess air thoroughly each time you fold it.
  5. Pinch the seams together tightly in order to roll it up. Place the seam facing downwards and cover with a sheet of canvas, followed by a damp cloth etc., and bench it. Let rest for 20 minutes.
  6. After resting, lightly press down on the dough and shape it. While the seam side is facing down, press down on 3 sides with a rolling pin (making it into a rough triangle).
  7. Lightly brush the three sides with water.
  8. Fold up the parts rolled with a rolling pin. Lightly press down on it to fix the shape.
  9. Flip it over and proof for the last time. It'll take about 30 minutes~. It took 30 minutes for me on this day.
  10. After the final proofing is finished, flip it over again. (The front is shown in the picture) Lightly brush the surface with water. Lightly sprinkle with bread flour through a tea strainer etc. Place into an oven preheated to 200℃ and bake for 30 minutes. (Please adjust time according to your oven).
  11. This is what it looks like when cut.
  12. Use it as a sliced dinner bread for soups or stews etc.

The grain is cultivated in Southeast Asian countries such as India, Indonesia, Thailand, and China. Owing to its popularity in Western countries, it is now also. The biscuits and bread developed from the black rice would be rich in anti-oxidants, fibre and anti-aging properties. Senior Scientist Dr Mirdula Devi, who has standardized the process, said that biscuits and bread developed from black rice would also be useful for cancer patients due to. Black rice or the forbidden rice is a rare and a very old variety of rice which has been growing in India for centuries.

So that is going to wrap it up with this special food black rice country bread recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!