Antioxidant bread "Indigo" with blueberries, on rice flour - a recipe with a photo on Mcooker: the best recipes

Antioxidant bread "Indigo" with blueberries, rice flour

Category: Healthy eating

Ingredients
leaven*(you can dry yeast 1.5 tsp without a slide)	70 g
to refresh the leaven:
warm water	35 ml
flour (see preparation)	35 g
For dough:
all leaven	140 g
warm water	70 ml
flour (see preparation)	70 g
Dough:
all dough	280 g
milk**	100 ml
butter	50 g
blueberries (fresh, frozen)	50 g
sugar	50-150 gr
medium chicken egg	1 PC
eleutherococcus (optional)	2 tsp
sprouted black tibetan rice (optional)	4 tsp
oat flakes	50 g
rice flour	250 g
wheat flour	200 gr + ~ 100 gr for a workout

Cooking method

Some time ago I wanted to try something to bake with rice flour, then I tried to make unsweetened bread. The rice bread is crumbly and tastes like white bread.
In general, I liked it, but I wanted to feel something juicy, aromatic and sweet in it ...
And since I have an endless love for blueberries, I decided to bake such an original bread with a bright aroma and color.
Rice bread differs from usual in its dryness, because rice absorbs a lot of moisture. To avoid this, they put more liquid and eggs in the dough, and the finished products are stored in an airtight container.
Since I didn't really need to make gluten-free bread, I only added one egg, as well as oatmeal and wheat flour to make the dough sticky.
However, if someone wants to bake gluten-free bread, I recommend putting 3-4 eggs and half a cup of potato starch in the dough, replacing the wheat flour with rice.
Preparation:
1) Leaven: * (the recipe for my sourdough is here, see item 2 - wheat-rye: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417846.0)
I had sourdough from the refrigerator. Therefore, first you need to refresh it:
70 g wheat-rye sourdough
35 ml water
35 grams of flour (I fed: 10 grams of rye and 25 grams of whole grain wheat)
Stir, close loosely and leave warm until bubbles increase and appear. It took me 1.5 hours.
2) Now we put the dough:
In 140 g refreshed sourdough
again add 70 ml of water and the flour that will be in the dough, I added 70 g of premium wheat flour.
Knead, cover loosely and warm. (It is usually recommended 6-8 hours for already kneaded dough, but the dough naturally rises faster)
After 3.5 hours, the dough has doubled (do not overdo the dough, otherwise the dough will be sour). As soon as the dough "rises with a head" with large bubbles, start the dough.
3) Dough kneading:
Whole dough (280 gr)
100 grams of milk** (I have almond, my recipe is here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417602.0)
50 grams of butter (I warmed it up with milk in a water bath and cooled to warm)
Mix the dough, milk and butter.
Add 50 grams of blueberries and 150 grams of sugar (I rubbed blueberries with 50 grams of sugar in a mixer), added another 100 grams of sugar to the dough for sweetness (but this is optional)
For added utility and purple, I added:
1.healing Eleutherococcus *** dried crushed in a coffee grinder 2 tsp. (we have it in Primorye grows full, medicine for "all" diseases, immunomodulator, tonic);
2.and also sprouted black Tibetan rice * (in fact it is purple (:, scrolled in a blender with oatmeal)
50 grams of oatmeal (I chopped in a blender along with sprouted rice)
1 medium chicken egg
a pinch of salt (0.5 tsp)
250g rice flour ** (feels like fine salt)
200 g of wheat flour (I did not pour it into the dough right away, but sifted it into a large bowl and kneaded the rice dough in it)
The kneaded dough must be covered with a film or a thick towel and left warm until doubled (it took me 2.5 hours)
This is how it is after 2 hours:,
and this is after 2.5 hours (grew before our eyes):
Unlike yeast bread, it does not need to be crumpled several times, since excessive straining leads to acidification!
Next, you need to lightly roll it in flour, gently stretch it and fold it with a seam down into a greased and flour-dusted form with a volume of at least 2 times the volume of dough (I have a 1.5 liter bowl)
(stood on the middle shelf, and the shape is high, so it was very fried on top, but the bottom is beautiful: girl_wink:)
I baked it in the oven with steam at 230 degrees for 15 minutes, then reduced the temperature to 200 degrees and baked for another 35 minutes, then turned off the oven and left for 10 minutes. Total, 1 hour.
If, with steam, the browning of the bread does not work, after 3 quarters of the entire baking time, remove the container with water from the oven (I have a frying pan, I don’t pull it out, because when the temperature decreases, the water practically stops steaming and everything is baked perfectly).

Note

* Rice is germinated like this: first it is poured with water, for about a day "headlong", then it is washed (the water in which the rice was turned black) - then the grains are poured with fresh water (half of the grains) - and they are put on a flat plate in one layer - this is important! Cover the top with another plate with a shift to the side so that the rice has air, but at the same time it is dark enough. The earliest, after 6 hours, the first sprouts begin to hatch, and the rice can already be eaten - it is quite soft (but harder than boiled) and very pleasant to the taste. If the water is absorbed, just add more (again, no more than half of the grain). And yet, be sure to pay attention to the temperature regime - it should not be too cold or too hot. Optimally - + 23-25 ° C. [/ b]

Black riceTibetan black rice, in particular, is an aristocrat in the rice world, once called "forbidden rice". In ancient China, only emperors and their families ate it. Ordinary people were forbidden to eat black rice, otherwise they would face the death penalty. Rare black rice was prized not only for its nutritional value (this rice contains almost twice as much protein as regular rice), but also because it lengthened life and had a positive effect on male potency ..
Enzymes and substances appear in sprouted rice grains that can prevent damage to the nervous system (important for megalopolises) and stop the development of diabetes.
“Black rice has a lot of fiber (both soluble and insoluble), which is especially beneficial for the digestive tract.
A grain of black rice, in addition to a rich arsenal of B vitamins, boasts a high concentration of selenium, magnesium, potassium and zinc. But even this is not the main thing. In terms of anthocyanins (a class of antioxidants), black rice rivals such miraculous foods as blueberries, red wine and red grapes, strawberries, red cabbage, red onions and red orange juice. Experts from Louisiana (led by the author of the discovery, Jimin Xu) are confident that black rice is useful for people with heart disease, an increased risk of cancer and problems in the genital area. The anti-tumor properties of black rice are due to the same antioxidants that strengthen the circulatory system and at the same time prevent changes in the structure of human DNA. "
Blueberry
A lot can be said about its healing properties. In Russia, blueberries were called "rejuvenating berries". Our ancestors knew for sure the healing properties of this berry.
Blueberries are the richest source of the most powerful of all natural antioxidants - anthocyanidins.
Blueberries increase the dopamine substance in the body.This compound promotes the production of growth hormone, which is responsible for the renewal and rejuvenation of cells throughout the body.
Under the influence of blueberries, a decrease in the level of inflammatory processes is noted
Long-term consumption of blueberries improves visual acuity
The systematic use of berries in food reduces putrefactive and fermentative processes in the intestines, has an anti-inflammatory effect, improves the condition of patients suffering from gastritis, enteritis, colitis, gastric ulcer and duodenal ulcer.
** Rice flour is considered a starchy raw material, in which gluten is completely absent. In this regard, rice flour is widely used in dietary and medical nutrition, in diet therapy for people with cardiovascular diseases, acute chronic enterocolitis, for a number of people who suffer from a certain type of allergic reactions - celiac disease. This is a disease in which there is a complete intolerance to gluten protein.
*** Eleutherococcus truly act no worse than the popular root of life - ginseng, and even surpasses it in some parameters. For example, it shows excellent results in the treatment of cancer patients. Allows you to recover faster after surgery, radiation and chemotherapy.
Eleutherococcus increases both physical and mental performance, has a tonic and tonic effect, and lowers blood cholesterol levels. Eleutherococcus is used to treat exhaustion of the nervous system, depression, psychasthenia, insomnia, irritability, arrhythmia and functional hypotonia, initial forms of atherosclerosis and diabetes mellitus. Eleutherococcus increases appetite, activates the immune system, and improves the functioning of the organs of vision. It is effective for severe menopause and menstrual irregularities ...
Contraindicated in people with cardiovascular disease, hypertension and some others ...
In Soviet times, by the way, the “Tarhun” tonic drink was created, including on the basis of Eleutherococcus.