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Black Rice Bread
4 Hours
Here is a lovely Black Rice bread loaf, made with less flour than normal and amped up in superfood benefits by replacing that flour with our Sprouted Black Rice Powder. This bread is great for everything ranging from toast to sandwiches to bruschetta. For this recipe we lightly grilled the bread and added wild mushrooms, butternut squash, parmesan and truffle oil. We're positive you'll enjoy it as much as we do! Enjoy!

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 1 Cup MRM Sprouted Black Rice Powder
  • 3 Tbsp Olive Oil
  • 1 1/3 Cup Water, Tepid
  • 3/4 Tbsp Sea Salt
  • 1/2 Tbsp Dry Yeast (Or One 7g Packet)-CHEF’S TIP-
  • Allow 3-4 hours to make, rise, bake, and rest this bread. It is important not to rush this and allow it to cool properly before slicing. Allow to rise in a warm area of the kitchen (i.e. above a stove or beside an oven, etc.) Somewhere roughly 90F-100F. Use 2 standard size 9″x5″ loaf tins for the baking.

Directions

  • Combine the water, yeast, oil and salt together. Mix well and leave to stand for 2 minutes.
  • Place the black rice powder and all purpose flour in a mixing bowl and mix on slow to incorporate the dry ingredients thoroughly. Gradually add the wet mixture while slowly increasing the speed of the mixer until a dough forms. Turn the mixer on high and let it work for 2 minutes, until the dough has formed a smooth texture.
  • Rub the inside of a mixing bowl, approximately twice the size of the dough ball, with a little olive oil and place the dough ball in it and cover with cling wrap. Leave the bowl in a warm area to rise (double up in size). Preheat the oven to 380F.
  • Once the dough has risen take it from the bowl, and using both hands work the dough and kick the air out of it until it again forms a ball. Split the dough ball in half and using the palm of your hands roll out to form a baguette shape. Make scores on top of the dough with a knife. Place the dough in one of your bread loaf tins. Repeat for the second half of the dough. Sprinkle a handful of pumpkin seeds over the dough and cover with cling wrap. Wait for the dough to rise again, doubling in size.
  • Once doubled in size take off the cling wrap and bake for 24 minutes.
  • Take out of the oven and place on a cooling wrack. Once cooled it is ready to eat! The bread will stay fresh for two days, and can be stored in the freezer in an air tight container for 1 month.

Nutrition Information

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