A macrobiotic recipe for bread using short grain brown rice and whole wheat flour
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Brown rice and whole wheat flour are two of the most health-promoting ingredients you can find. When used in bread, they provide an array of nutrients and antioxidants that can help improve our overall health.
This recipe combines those two ingredients to create a delicious and nutritious loaf of bread. It’s perfect for those on a macrobiotic diet, or anyone who is looking for a healthier alternative to traditional bread recipes.
The short grain brown rice provides a hearty texture, while the whole wheat flour gives the bread a nice flavor. You can use this bread for sandwiches, toast, or even as a base for other recipes. It’s a great way to get your brown rice and whole wheat fix in one delicious package.
Here’s what you’ll need:
1 cup short grain brown rice
1 cup whole wheat flour
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon honey
1 cup water
Instructions:
Preheat oven to 350 degrees F.
In a large bowl, combine brown rice, whole wheat flour, and salt. Stir in olive oil and honey until well combined.
Gradually add water, stirring until the dough comes together. It should be wet but not too sticky.
Turn out onto a floured surface and knead for 10 minutes.
Place dough in a greased loaf pan and bake for 45 minutes, or until golden brown.
Let cool before slicing.
This bread is best when used within a few days of baking. If you need to store it for longer, wrap it tightly in plastic wrap and keep in the fridge. It will last for up to 1 week this way
