Sourdough brown-rice + spelt-flour bread: Easy recipe.
This wholesome sourdough bread combines cooked brown rice and spelt flour to create a hearty loaf with a soft, moist crumb and a beautifully crisp crust. The cooked brown rice adds nutrients and texture, helping keep the bread fresh, while the spelt flour brings a delicious nutty flavour. Perfect toasted for breakfast, sandwiches, or served alongside soups and stews, this easy recipe is a wonderful way to use leftover cooked brown rice and enjoy a nourishing homemade loaf.
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.
Notes
After kneading the bread dough, you can refrigerate it overnight, then rise and bake it the next day.
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.