Brown Rice Bread

Natural.Foodie's picture

Sep. 14, 2011


Whole wheat flour 6 Cup (96 tbs)
Corn oil 2 Tablespoon
Brown rice 2 Cup (32 tbs) (Cooked)
Soy flakes 1 Cup (16 tbs)
Active dry yeast 1 Tablespoon
Lukewarm water 2 1/2 Cup (40 tbs)
Honey 1 Teaspoon
Brewers yeast 1 Tablespoon
Caraway seeds 2 Teaspoon
Kelp powder 2 Teaspoon



1. Preheat the oven to 400°F


2. In a bowl, mix togethetr whole wheat flourr, brown rice and soy flakes

3. Dissolve yeast in quarter cup of lukewarm water with honey; when foamy, add to the flour mixture along with two cups of the remaining lukewarm water

4. Add brewer's yeast, caraway seeds adn kelp as well and mix into a firm yet soft dough; add more lukewarm water if needed

5. Turn the flour out on a flour-dusted surface and knead for five minutes; return to the bowl, cover adn allow to rise for an hour or so

6. Between two 8.5"X4.5" bread pans, oiled using equal parts of liquid lecithi and corn oil mixture, divide the dough and allow to double in volume again

7. Bake fpr thirty five minutes or till the loaves sound hollow when tapped; remove and allow to cool on a rack


8. Serve as required

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 594Calories from Fat 84

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat %

Trans Fat 0 g


Sodium 11 mg0.46%

Total Carbohydrates 109 g36.3%

Dietary Fiber 14 g56%


Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet