Homemade Vegan Rice Bread
Ingredients
- 360 g (2 cups) raw white rice
- 240 g (1 cup) water, room temp
- 45 g (3 Tbsp) vegetable oil or vegan butter
- 6 g (1 tsp) salt
- 25 g (2 Tbsp) light-brown sugar or maple syrup
- 7 g (2 1/4 tsp) instant yeast
Preparation
Opt for rice that is naturally soft, springy, and fragrant for best results; wash the rice as you would for cooking and soak it in new water for 2 hours at room temperature.
Drain the rice well and add it to a high-powered blender along with all other ingredients, adding yeast last; blend until very fine, about 2-3 minutes, ensuring unblended grains are minimized and the batter reaches about 40°C (105°F) but no hotter.
Pour the batter into a lightly-greased non-stick loaf pan, such as one measuring 24 cm x 10.5 cm x 9 cm, and ensure the batter only comes halfway up the pan initially; consider using parchment paper if the pan is not non-stick.
Cover and proof the batter at 40°C until it is 1.5 times its original size; remove the pan and preheat the oven to 190°C (375°F), then bake uncovered for 35-40 minutes or until golden-brown, spritzing the top with water occasionally to prevent drying as it rises to nearly twice the original size.
Once baked, release the loaf onto a wire rack to cool.
Tips
It’s best enjoyed fresh, but the loaf can be stored in the fridge for a few days.
