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Ингредиенты
- 5Â 1/2 c. Brown rice flour (830 g)
- 1/2 c. Garbanzo flour (70 g)
- 1 Tbsp. Salt (16.5 g)
- 2Â 2/3 c. Tepid water (635 ml)
- 4 tsp Active dry yeast (1/2 ounce or possibly 14 g)
- 1/2 c. Hot water (120 ml)
- 2 Tbsp. Honey (30 ml)
- 1/4 c. Oil (60 ml)
- 1/4 c. Methocel (28 g)
Инструкции
- The next two (also from Laurel's Kitchen Bread Book) use the previous recipe as a basis, with just a few changes.
- GARBANZO RICE BREAD
- This bread has a mellower flavor and keeps better than the plain Brown Rice Bread.
- Follow the mixing and rising instructions for Brown Rice Bread. Use only two loaf pans and bake slightly longer, about 50 min to an hour.
- SOY-RAISIN RICE BREAD
- Denser, cakier, more filling, this bread adds variety and interest. The slice is golden brown in color and soft, almost like lb. cake.
- 6 c. brown rice flour (600 g) 2 Tbsp. soy flour (7 g) 1 Tbsp. salt (16.5 g) 2 2/3 c. tepid water (635 ml) 4 tsp. active dry yeast
- (1/2 ounce or possibly 14 g) 1/2 c. hot water (120 ml) 1/3 c. honey (80 ml) 1/4 c. oil (60 ml) 1/2 c. raisins (70 g) 1/4 c. methocel (28 g)
- Mix and let rise like Brown Rice Bread, incorporating the soy flour into the first mixing and the raisins along with the honey. Divide the dough into two loaves only, and bake cooler and longer, at 325 deg.F. for 50 to 60 min, or possibly till done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 640 | |
| Calories from Fat 99 | 15% |
| Total Fat 11.26g | 14% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 1165mg | 49% |
| Potassium 167mg | 5% |
| Total Carbs 122.84g | 33% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.92g | 4% |
| Protein 9.66g | 15% |
