Guest Author - Launa Stout
Try this toasted in the morning with butter and a drizzle of honey! yum !
2 c warm water, divided
2 pkgs. quick rise yeast
3 cups cooked brown rice
1/3 c honey
1/4 c butter, softened
1 1/2 tsp salt
3 cup wheat flour
4-5 cups flour
1 c raisins
1 c walnuts (optional)
1. dissolve the yeast in 1/2 c water in a large bowl; let it stand for 5 minutes.
2. add remaining water, rice, honey, butter and salt; beat until smooth.
3. stir in enough flour to make a soft dough and then add the raisins and walnuts.
1. turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
2. place in a lightly oiled bowl and turn to coat both sides
3. cover and place in a warm area for about 1/2 hour or until double in bulk.
1. punch down the dough and knead lightly
2. divide dough in half and place each peace in a greased loaf pan.
3. cover with wax paper and let them rise again for about 45 minutes or until double in bulk.
1. preheat oven to 375 degrees
2. bake for 30-40 minutes or until bread sounds hollow when lightly tapped.
To me there is something about the aroma of freshly baking bread that makes me think of love. I love the smell and anticipate the taste.
The fact that this bread is healthy was one of the main reasons I tried the recipe. I have been trying to incorporate more whole grains and so I tested it. I think I will continue to tweak the recipe and use more and more whole wheat flour and less white flour and see if I can increase the whole wheat amount but keep the wonderful texture of this bread.
The recipe makes two large loaves. My hubby and I cut into the first load and had a few pieces, then took the remainder of that loaf over to some friends so they could have a few slices. The mom was out of town and so they were bachelors for the weekend and I knew they would appreciate it.
We still had one large loaf left and every day, in the morning I sliced off a generous piece to toast and smear with some nut butter and honey.