Unyeasted Rice Bread
|Brown rice||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Raw carrot||1 Medium, cut into chunks|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
Cook brown rice in water to the "mushy" stage (approximately 1 hour).
Combine carrot and rice mixture in electric blender.
Process briefly to a puree consistency.
There should be approximately 2 cups of this mixture.
Add oil, salt and flour.
Knead at least 5 minutes to develop gluten in the flour, using more flour as required.
Shape into a round loaf, lightly oil surface of loaf, and place on oiled cookie sheet.
Score top of loaf by cutting shallow, horizontal lines across it before baking to prevent cracks and make it easier to cut slices.
Place in cold oven, turn oven to approximately 150°F and leave for 1 hour; turn oven to 250°F for another hour and then turn oven to 375°F for a third hour.
Bread will be done when inserted toothpick comes out clean.
Cool on wire rack.