Food recipes
Brown Rice Sesame Bread
Brown Rice Sesame Bread Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow salt, table seeds, sesame seeds, whole, dried rice, white, long-grain, regular, unenriched, cooke...
Brown Rice Sesame Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
seeds, sesame seeds, whole, dried
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
Directions:
Combine whole wheat flour, cornmeal, salt,& sesame seeds in a bowl& mix well Add rice and work with your hands Spread the mixture out to make a well in the center, add the warm water.
Mix w/ a wooden spoon, adding a little more water if needed to make a moist bread dough.
Knead for about 15 minutes, until dough comes together.
It will be sticky.
Have ready a well-oiled bowl.
Place dough in bowl& turn over twice to coat w/ oil.
Lightly oil a sheed of waxed paper and place oiled side down on top of dough.
Cover bowl w/ camp towel.
Keep in a cool place for 13 to 15 hours in the summer, 24 to 26 hours in winter.
Place dough in a oiled loaf pan, making a dash down the center of the loaf with a sharp knife.
Place pan in a cold oven.
Turn heat to 200*F and bake for 25 minutes.
Raise heat to 350*F and bake 1 hour.
Loaf should be well browned and starting to pull away from sides of pan.
Cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
seeds, sesame seeds, whole, dried
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
Directions:
Combine whole wheat flour, cornmeal, salt,& sesame seeds in a bowl& mix well Add rice and work with your hands Spread the mixture out to make a well in the center, add the warm water.
Mix w/ a wooden spoon, adding a little more water if needed to make a moist bread dough.
Knead for about 15 minutes, until dough comes together.
It will be sticky.
Have ready a well-oiled bowl.
Place dough in bowl& turn over twice to coat w/ oil.
Lightly oil a sheed of waxed paper and place oiled side down on top of dough.
Cover bowl w/ camp towel.
Keep in a cool place for 13 to 15 hours in the summer, 24 to 26 hours in winter.
Place dough in a oiled loaf pan, making a dash down the center of the loaf with a sharp knife.
Place pan in a cold oven.
Turn heat to 200*F and bake for 25 minutes.
Raise heat to 350*F and bake 1 hour.
Loaf should be well browned and starting to pull away from sides of pan.
Cool.