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Full-breasted rice bread with natural yeast

ingredients

servings

8

Wholewheat flour

350 grams

Rice milk

220 mL

Liquid sourdough starter

75 grams

Barley malt

30 grams

Sunflower oil

30 mL

Iodized salt

1/2 teaspoon

Bakery products from Italy

Full-breasted rice bread with natural yeast

Full-breasted rice bread with natural yeast

vegan with gluten source of D vitamins

ready in

24 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Full-breasted rice bread with natural yeast

Whole wheat flour wholly ground, soft and slightly aromatic thanks to the presence of rice milk and barley malt, prepared with natural yeast in liquid culture.

Full-breasted rice bread with natural yeast step 1

step 1

Before kneading, I wet the lecithin with a couple tablespoons of rice milk taken from the total and mixed the flour to the remaining milk. I let both rest for half an hour.

Full-breasted rice bread with natural yeast step 2

step 2

I poured the refreshed yeast, malt and softened lecithin into the dough and started kneading with my hands. I added salt and only oil to the end, incorporating it until I get a nice smooth panette

Full-breasted rice bread with natural yeast step 3

step 3

I proceeded with the folds at three o'clock, I did three at half an hour apart and after the last I put the panetto in a slightly greased bowl in the bottom of the fridge for about 18 hours

Full-breasted rice bread with natural yeast step 4

step 4

After eighteen hours I removed it from the fridge and left it at room temperature for another couple of hours.

Full-breasted rice bread with natural yeast step 5

step 5

I stretched the bundle with my hands and formed the thread: I bent the corners of the short side, forming a bit of tip, I bent the inside long sides and rolled the thread from the tip.

Full-breasted rice bread with natural yeast step 6

step 6

I put it in a small plum cake mold lined with paper oven and let it leaven, covered with food film, at room temperature for three hours.

Full-breasted rice bread with natural yeast step 7

step 7

I kept the oven at maximum temperature, with a pot of water inside, for twenty minutes, then I put the bread and cooked it for 45 minutes. I did cool it well on a grid.

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