Sourdough brown-rice + spelt-flour bread: Easy recipe.
If you’re looking for a delicious way to add more whole grains to your homemade bread, this Sourdough Bread with Cooked Brown Rice and Spelt Flour is a recipe you’ll want to bake again and again. The cooked brown rice adds wonderful moisture and a subtle nutty texture, while the spelt flour brings a rich, wholesome flavour that pairs beautifully with sourdough. The result is a hearty loaf with a crisp crust, soft crumb, and plenty of character. Whether you’re enjoying it toasted for breakfast, piled high with sandwich fillings, or served alongside a warm bowl of soup, this easy sourdough bread is a satisfying way to make the most of simple, nourishing ingredients.
Adding cooked brown rice to sourdough bread is a simple way to create a loaf that’s both hearty and tender. The cooked grains hold onto moisture during baking, helping the bread stay fresh for longer while giving the crumb a soft, slightly chewy texture. Brown rice also adds a mild, nutty flavour that complements the earthy taste of spelt flour without overpowering the natural tang of the sourdough.
This recipe is also a great way to use up leftover cooked brown rice. Instead of letting extra rice go to waste, you can turn it into a nourishing loaf that’s perfect for everyday meals. Slice it for sandwiches, toast it for breakfast, or serve it alongside soups and stews. Every bite is packed with wholesome ingredients and homemade flavour, making this bread a delicious addition to your regular baking routine.
Ingredients You’ll Need:
- 2 cups of brown rice cooked (Better if is been in the fridge)
- 2 cups of wholemeal spelt flour
- 1 tsp of sea salt
- 1/2 cup of active sourdough starter
Equipment:
- A big bowl
- Stand mixer (optional)
- Bread tin
How to make the bread:
Step 1:
Put the cooked rice in a large bowl and add the flour and salt.
Step 2:
Mix the ingredients with your hands by grabbing and pressing them until they are all crumbling.
Step 3:
Then add the sourdough starter and mix until a ball forms. It’s a sticky dough; if the rice is soft, you shouldn’t need to add anything else, but if it’s too dry, add a little bit of warm water.
Step 4:
Sprinkle some flour and put the ball dough on a clean surface.
Step 5:
Knead your dough 300-400 times, or for about 10-15 minutes, adding a bit of flour as needed so it doesn’t stick to the table.
You can use a stand mixer if you like.
When you are done, sprinkle flour into the bowl, put the dough in, and cover with a damp cloth, beeswax, or clingfilm. Keep it in a warm spot for 4-8 hours. Rise time will vary based on your home’s temperature and your starter’s maturity and activity.
It will not double in size like other breads, but it will look ‘airy’.
Step 6:
Shape it, put it in a bread tin, and bake at 180 degrees Celsius for 35 minutes, or until the top of the bread feels hollow.
Serving suggestion:
While this bread is delicious fresh, I think it truly shines when toasted. Toasting brings out the nutty flavour of the spelt and cooked brown rice while creating a crisp, golden crust and a warm, tender centre. It’s especially delicious topped with miso paste, tofu, avocado, cheese, or your favourite sandwich fillings.
If you’ve stored the bread in the refrigerator, a quick toast also refreshes the crumb, making each slice taste almost as if it has just come out of the oven. It’s one of those loaves that becomes even more enjoyable the next day.
Notes:
After kneading the bread dough, you can refrigerate it overnight, then rise and bake it the next day.
Variations:
Instead of shaping the dough into one large loaf, you can easily divide it into smaller portions. After the bulk fermentation, gently turn the dough onto a lightly floured surface and divide it into equal pieces using a dough scraper or sharp knife.
Shape each portion into a small oval and place it on a baking tray or in small loaf tins. Bake at the same temperature as the large loaf, but begin checking if it is done 10–15 minutes earlier, as smaller loaves and rolls bake more quickly.
Storage & Freezing:
Because this bread contains cooked brown rice, it has a higher moisture content than a traditional loaf. While the extra moisture helps keep the crumb soft and tender, it can also cause the bread to spoil more quickly if left at room temperature for several days.
To keep the bread fresh and reduce the risk of mould, store it in an airtight container or well-wrapped in the refrigerator after it has completely cooled. It will keep for up to 5 days. Before serving, allow slices to come to room temperature or toast them to bring back their wonderful texture and flavour.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. You can toast the slices straight from frozen, making it easy to enjoy homemade bread whenever you like.
Other brown rice recipes
Sourdough brown-rice + spelt-flour bread: Easy recipe.
Equipment
- A big bowl
- Stand mixer (optional)
- Bread tin
Ingredients
- 2 cups of brown rice cooked Better if is in the fridge
- 2 cups of wholemeal spelt flour
- 1 tsp of sea salt
- 1/2 cup of active sourdough starter
Instructions
- Put the cooked rice in a large bowl and add the flour and salt.
- Mix the ingredients with your hands by grabbing and pressing them until they are all crumbling.
- Then add the sourdough starter and mix until a ball forms. It’s a sticky dough; if it’s too dry, add a little bit of warm water.
- Sprinkle some flour and put the dough ball on a clean surface.
- Knead your dough 300-400 times, or for about 10-15 minutes, adding a bit of flour as needed so it doesn’t stick to the table.
- You can use a stand mixer if you like.
- When you are done, sprinkle flour into the bowl, put the dough in, and cover with a damp cloth, beeswax, or clingfilm. Keep it in a warm spot for 4-8 hours. Rise time will vary based on your home's temperature and your starter's maturity and activity.
- It will not double in size like other breads, but it will look ‘airy’.
- Shape it, put it in a bread tin, and bake at 180 degrees Celsius for 35 minutes, or until the top of the bread feels hollow.
