Tri-colored rice (brown rice, black rice, rhubarb rice)
|1 small bowl (about 200g)|
Whole Wheat Flour
ground brown sugar
How to Make Vegan Rice Bread
150g of rice with the water in the portions to make a paste, 50g of rice to be added to the main dough later.
Pour all ingredients into the bread machine bucket in the order of water, pink salt, ground brown sugar, flour, brown rice and fresh yeast (water first, then flour), one kneading program, about 20 minutes.
At the end of the kneading process, remove the dough, cut a piece of dough to look at it, you can now pull out a slightly transparent membrane, round the dough and invert a large plastic container to ferment for 30 minutes.
After 30 minutes, flip the dough over as pictured, pulling one side of the dough until it can’t be stretched any further and fold it over the top of the dough, doing the same for the other three sides, then round the dough off.
Ferment in a warm place (not 28º for one batch) until doubled in size, dip the top in dry powder and poke a hole in it without retracting or slightly retracting.
Divide into 9 equal portions, roll out, cover with plastic wrap and let stand for 15 minutes.
Roll out the dough into an oval shape, pat the sides to remove any air bubbles and flip the dough over.
Fold both sides in. Pat tight.
Fold the top down, pat it tight and form a triangle.
Fold it in half, pinch it tightly and form a drop line.
Roll the bottom pointy corners long, and after shaping all the dough, cover with plastic wrap and relax for 10 minutes.
Take a piece of dough and flatten the surface with a little flour.
Roll it out from the top third up and the bottom third down, pulling the bottom corner to roll it out slowly and slowly down.
Place on the baking sheet and shape the rest of the dough in turn.
Ferment in a warm place (do not exceed 38º) until 1.5 to 2 times larger (preheat the oven for the last 10 minutes of fermentation). (Fire 190º)
Bake in the preheated oven for about 18 minutes out of the oven.
Take off the mold immediately after baking and cool on a bread rack.
This time the whole wheat flour is North Dakota organic whole wheat flour, see the picture above
2、Don’t make the bread too big, if you make it too big, the pattern will disappear when it is finally baked.
3、About the temperature: the process of making bread is the process of controlling the temperature, knead the dough and try to control the temperature at 26º, 25º-27º for the first round, 35º-38º for the second round, don’t exceed 38º.
4, the second hair to pay attention, not yet fermented to complete, start to preheat the oven to avoid the phenomenon of the second hair overdone!
5、The water absorption of different brands of flour, different regional climate and other reasons will be different, please reserve about 20-30 grams of water, add at your discretion.
6, the bread should be sealed after cooling to avoid being dried, it is best to keep it frozen as soon as possible, to maximize the delay in aging.
7、The baking time and temperature are for reference only, please adjust according to your own oven condition.