Brown rice bread –Hey fam, today we’re diving into a delightful recipe that’s not only gluten-free but also yeast-free. It’s a unique twist on traditional bread that brings the goodness of sprouted brown rice straight to your kitchen. Let’s get to it!
Sprouted Brown Rice Bread
This bread is packed with nutrition and is super satisfying. Perfect for breakfast, sandwiches, or just slathering on your favorite spread. Plus, it’s really easy to make! Here’s how you can whip it up at home.
Ingredients:
- 2 cups sprouted brown rice flour
- 1 cup water
- 1/4 cup olive oil
- 1 tablespoon honey or maple syrup (for sweetness)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vinegar (apple cider or white)
Instructions:
- First things first, preheat your oven to 375°F (190°C). Grease a loaf pan with a bit of olive oil or line it with parchment paper to make sure your bread doesn’t stick.
- In a mixing bowl, combine the sprouted brown rice flour, baking soda, and salt. Mix these dry ingredients well to ensure even distribution.
- In another bowl, combine the water, olive oil, honey (or maple syrup), and vinegar. Whisk these together until they are well blended.
- Now, pour the wet mixture into the dry mixture and stir until everything is just combined. Don’t overmix; you want a nice, thick batter.
- Transfer the batter into your prepared loaf pan and smooth out the top. You can give it a sprinkle of additional sprouted brown rice flour on top if you like.
- Bake in the preheated oven for about 40-45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
And there you have it! A beautiful loaf of sprouted brown rice bread that’s gluten-free and yeast-free—perfectly wholesome for you and your loved ones. Enjoy it fresh out of the oven or toasted with your favorite toppings. Happy baking!