Black Rice Country Bread Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 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→). 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. 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. 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). 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. 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. 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. 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). 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. 11 This is what it looks like when cut. 12 Use it as a sliced dinner bread for soups or stews etc. 12 Use it as a sliced dinner bread for soups or stews etc. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Beer bread Grandma's Sloppy Joe's Paleo Pancake/ Banana And Eggs Avocado, Tomato, Mozzarella, & Bacon Sandwich Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF Beer bread Grandma's Sloppy Joe's Paleo Pancake/ Banana And Eggs Avocado, Tomato, Mozzarella, & Bacon Sandwich Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF rainbow mac and cheese Saucy Ham and Potato Bake Avocado, Tomato, Mozzarella, & Bacon Sandwich chicken in gravy Aunt Carrie's Potato Salad The BEST biscuits and gravy!! 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