Corn rice bread

2 loaf

Ingredients

Quantity Ingredient
2 cups Cornmeal
4 cups Whole wheat bread flour
2 tablespoons Corn or sesame oil
3 cups To 4 cups cooled, cooked
1 tablespoon Sesame seeds
Or
Brown rice
1½ teaspoon Salt
1½ cup Water (or more)
1 tablespoon Sunflower seeds

Directions

VARIATION (OPTIONAL

Mix the cornmeal and flour and rub the oil in with your fingers. Mix in the rice, working it until the grains are all separate. Add the salt and enough water to make a pliable, kneadable dough; how much water you need will depend on the wetness of the rice; if you rice is on the chewy side, you may want as much as 3 cups. Knead the sticky dough until elastic, about 15 minutes.

The bread can be shaped at once and baked, but it is at its best (and lightest) if you let it stand, covered 12 - 16 hours at cool room temperature, then shape into two round hearth loaves and put them on a cornmeal dusted baking sheet. Place in a cold oven; turn to 350 F and bake about an hour.

Cool completely before slicing, and slice very thin.

As you might expect from the modest salt measure, the bread's flavor is subtle; but before you increase the salt, try it as is, sliced very thin.

Laurel's Kitchen Bread Book

== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 11-04-94

Related recipes