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Rice bread (11.01)

Rice bread made with cooked rice (no ground rice or rice flour). The book The English Bread Book by Eliza Acton mentions rice as a perfect addition or substitute for wheat flour. Following recipe is based on a similar rice bread in ‘English bread and yeast cookery ‘ by Elizabeth David.


  • 250 cooked rice, left over from Sunday dinner (E.D. starts with 85 g uncooked rice and 3 times as much water)
  • 500 g white bread flour
  • 1 teaspoon salt (a pinch of salt was used to cook the rice)
  • 20 g fresh yeast
  • 300g water (E.D. only specifies 250 g)

1. Covered the rice for 30 sec with hot water.

Drain the rice and add it to the flour and salt,  rub both together.

Add the yeast and water mix both together.

Turn out on your working surface and knead for 2-3 minutes.

Form into a ball and return to a greased bowl. Leave to rise for 30 minutes . (E.D. specifies 1h to 1 1/2 hour. This dough only took 30 minutes to double in size.).

2. Turn out the dough on working surface.

Form into a loaf. Put in a greased tin. The tin should be 2/3 filled.

Leave to rise for 40 minutes.

3. Bread should have risen to the top of the tin.

Bake in a pre-heated oven at 200 C for 33 minutes. Check if ready by tapping underneath.

Put on a wire rack to cool.


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