6 c Brown rice flour (900 g)
1 tb Salt (16.5 g)
2 2/3 c Tepid water (635 ml)
4 ts Active dry yeast (1/2 oz or
-14 g)
1/2 c Warm water (120 ml)
2 tb Honey (30 ml)
1/4 c Oil (60 g)
1/4 c Methocel (28 g)
The flour in this bread must be from short-or medium-grain rice, not
long-grain rice. Start this bread 12 to 18 hours before you want to bake.
Mix the rice flour and the salt, and make a well in the middle. Pour in the
water, mixing gradually from the center outward. Beat vigorously for ten
minutes either by hand, with a wooden spoon, or with an electric beater at
medium speed, to smooth and aerate the batter. Let the mixture stand at
room temperature for 12 to 18 hours.
Dissolve the yeast in warm water. Stir the yeast solution, then the honey
and oil into the grain mixture and mix thoroughly by hand or machine until
completely smooth and uniform. Add the methocel and mix thoroughly again;
the dough will become very stiff. (See the tips below.)
Spoon into three well-greased 8″ x 4″ loaf pans. Wet your fingers with
water or oil and smooth the tops. Keep the loaves in a warm (80 deg.F) and
humid place to rise, until the batter reaches the top of the pans. Watch
the surface of the dough and be ready to put the bread into a preheated
oven as soon as the first tiny pinholes appear on the top. Bake at 350
deg.F. for about 45 minutes, or until done. Allow to cool thoroughly before
slicing.
SOME TIPS: If the dough was too stiff, its surface will be full of holes
before it can rise, and the bread will be dense. If it is too wet, it will
rise up in a big arch like wheat bread, but it will collapse. With a little
practice you will get a feeling for the proper consistency.
Don’t try to substitute butter or shortening for the oil in this recipe
because they will affect the methocel function.
Store the bread in a plastic bag in the refrigerator, and freeze the extra
two loaves until you need them, as the bread tends to stale quickly.
Yields
6 Servings