Wheat leavened rice bread (in the oven)

Category: Sourdough bread
Wheat leavened rice bread (oven)

Ingredients

Mix and leave for 15 - 20 minutes
(for autolysis):
Wheat flour 360 g
Rice flour 40 g
Warm water 300 ml
Dough:
Wheat starter
(the starter was whole grain,
fed 1: 1)
150 g
Fresh yeast
(dissolve in a little warm water
(of the total amount))
4 g
Syrup 15 g

Cooking method

  • Kneading in a dough mixer until the "wet trace" disappears - 6-7 minutes.
  • At the end of the batch + 2 tsp. sea ​​salt.
  • Leave the dough to rise for an hour, knead, and rise until doubled. Then molding and final proofing for 40 minutes.
  • Baking in the oven at 180 * C with steam for the first 10 minutes.

Note

Lush, tasty and white white bread turns out!

I managed to take only a snapshot

Misha
Baked according to the same recipe, with minor changes.
She took milk instead of waterand baked goods this time hearth.
The milk in the recipe gave the rice bread a rounder crust (if anyone likes it rounder).

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