Tuesday, March 12, 2013

Black Rice Bread

I'm lucky to have a mom who is as adventurous in her eating as I am in my cooking. Since I first started honing my love for cooking (and baking in particular), she has willingly subjected herself to untold numbers of calories, carbohydrates and fat grams to taste test my creations from the divine to the completely obscure. Above and beyond anyone else, I value her feedback and suggestions for improvement whether what I'm serving up is a tester recipe for a cookbook review or a creation of my own design.

Black Rice BreadNo item in recent history is as good of an example of my mom's adventurous palate as this Black Rice Bread I made from Jane Mason's All You Knead is Bread. Using dark soy sauce instead of salt, it has a unique Asian flavour that meshes well with the nutty black rice, especially after I added a dash of coconut extract, coconut milk and super sweet stevia for a bit of extra oomph. Whole wheat bread flour boosted the whole grain nutrition and added it's own rich heartiness as well. The whole combination worked so well in the end that my mom finished the loaf in under a week, and I knew it would be the perfect addition to Zorra's BBD #57 - Blogwarming Party!

This is a fun "project" bread to make, but I'm not adding it to our "everyday loaf" roster. It's too low-rising for the toaster or to make proper sandwiches - but it's delicious and healthy, and when spread with peanut butter makes a fabulous morning pick me up!

Black Rice Bread
Adapted slightly from All You Knead is Bread by Jane Mason
Makes 1 loaf, 16 slices
Black Rice Bread Cutaway
300 g whole wheat bread flour
1 tsp instant yeast
6 (1 g) packets stevia (I used Stevia+ by NOW)
1/3 cup coconut milk
1/3 cup warm water
1 tsp coconut extract
1/2 tbsp dark soy sauce or tamari
2 cups cooked and cooled black rice (see below)

  1. Combine the flour, yeast and stevia in the bowl of a stand mixer or a large mixing bowl
  2. Add the coconut milk, water, coconut extract and soy sauce and knead for 12 minutes. 
  3. Cover and let rest for 20 minutes.
  4. Gently but thoroughly knead in the rice. 
  5. Place in a greased bowl, cover and let rest for 2 hours.
  6. Roll dough into a tight sausage and place in a greased loaf pan.
  7. Cover and let rise 1 hour.
  8. Preheat the oven to 400F.
  9. Bake loaf for 45-50 minutes on the bottom rack of the oven.
  10. Cool completely before cutting.
    Cooked Black RiceBlack Rice:
    • 1 cup raw rice : 2 cups cold water in a saucepan 
    • Bring the water to a boil, reduce the heat and cover. Simmer for 35 minutes, or until all the water is absorbed.
    • Turn off the heat and leave the pot to sit for 15 minutes. Do not stir. 
    • Fluff the rice with a form to separate the grains and serve.

    Amount Per Serving
    Calories: 88.9
    Total Fat: 1.0 g
    Cholesterol: 0.0 mg
    Sodium: 33.6 mg
    Total Carbs: 17.9 g
    Dietary Fiber: 2.5 g
    Protein: 3.3 g

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