Naturally Risen Rice Sourdough (or sweetdough) Loaf Bread

Once you move out of gluten into a non-gluten grain in the world of breads everything changes.

Gluten is what allows wheat bread to hold in that high domed shape we are so familiar with.

So no gluten what next?

I’m choosing stoneground brown rice – that means it includes the bran, the fiber of the rice and it also means that the flour is gritty (big and small particles mixed together ) – ideal for making naturally risen breads. If you have fine rice flour put it back in the freezer until you need it for thickening a sauce.

My rice starter culture was ‘grafted’ from my wheat culture which isn’t actually a sourdough either. It’s a sweetdough that was crafted from a probiotic yoghurt . It’s a culture that reproduces at room temperature that  I have bred  to be salt tolerant as I put a teaspoon of salt in a naturally risen rice bread to give it flavor. In the past I got tired of the very sour flavour of a rice sourdough dominating my sandwiches (much sourer than wheat sourdough) choosing a sweetdough nowdays. They are made identically just a sweetdough is not sour.

Cultures available $15 posted in Australia.

My naturally risen rice bread is usually 50mm high and flat topped when fully baked (no gluten remember). Try and make a bread from flour higher than that and it usually slumps in and goes soggy.

If you want a loaf that is higher than that be prepared to experiment a lot using mixtures of finely cracked rice and stoneground flour or buy your own mill and set your grind to how you want it.

This loaf is a five cup mix including the starter for which I used the batter method to hurry it up in the winter.

Risen awaiting baking.

Note I have placed a lid that allows steam out over the dough to minimilise cracking and drying out.

Fully baked 170 degrees for 90minutes (kills the yeast for yeast sensitives / candida sensitives).

This cracking is usual with rice breads.

I leave it to cool in the baking tin. Turned out when cooled,  I store it upside down – makes it easier to cut starting on the soft bottom.

It is also stored like this lasting several days with a teatowl over in winter. (or I freeze it)

And this is what it looks like when cut – well risen.  Big enough for a sandwich.

I do not add other seed and grain flowers in attempt to manipulate it to look like wheat bread.  If you are a food sensitive better to keep them in reserve in case you find yourself having to do a four day rotational diet.

And how did it taste – delicious! How was it’s texture – firm and not rubbery.

Need a change of flavour? try adding a desertspoon of linseed or sweet fennel

May you be inspired to may your own.

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