Rice Bread(1859 Recipe)
A hearty rice and wheat bread with subtle flavors, suitable for those seeking gluten-based baked goods with a tender texture and a hint of fermentation.
Ingredients
Instructions
- Boil the rice in water until it is quite tender; pour off the water and, before it is cold, add it to the flour.
- Mix well to form a smooth dough; let it rise in a warm place.
- Form the dough into loaves.
- Bake in a 350°F (175°C) oven for 1 to 1 1/2 hours, depending on the size of the loaves.
- If the rice is boiled in milk instead of water, it makes very delicious bread or cakes.
- When boiled in milk, it may be mixed with the flour without straining the liquid from it.
Tips & Substitutions
For a softer texture, consider using a combination of white and whole wheat flour. If you prefer a gluten-free option, try using almond flour or a gluten-free blend. Ensure your yeast is fresh for optimal rise. Adding a tablespoon of sugar can help activate the yeast and enhance browning. If boiling rice in milk, you can skip straining for added creaminess.
Serving Suggestions
Rice bread pairs beautifully with hearty soups like Polish Beet Soup or can be served alongside a fresh salad. Consider slicing it and toasting for a delightful breakfast option. Spread with butter or your favorite jam for a sweet treat, or serve it as a side with dishes like Chicken Bog for a comforting meal.
Storage & Reheating
Store leftover rice bread in an airtight container at room temperature for up to three days. It can also be refrigerated for longer freshness, but may become dry. To reheat, wrap slices in aluminum foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Bread(1859 Recipe) contains roughly 2254 calories, with 75g protein, 496g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (222% of the Daily Value), iron (199% of the Daily Value), and protein (151% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1422mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this recipe?
Yes, you can use brown rice, but it will require a longer cooking time. Ensure the brown rice is very tender before mixing it with the flour to achieve the desired texture in the bread.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Ensure your yeast is fresh and that the water you used to boil the rice was warm, not hot, when mixed. If necessary, try letting the dough rise in a warmer spot.
Can I freeze the rice bread?
Absolutely! To freeze, wrap the cooled bread tightly in plastic wrap and then in foil. It can be frozen for up to three months. To enjoy, thaw at room temperature or reheat directly from the freezer in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).