First Batch

• 440 g toasted brown rice flour
• 440 g organic all purpose flour
• 180 g sourdough starter
• 500 g water

Second Batch

• 17 g salt
• 40 g water

Toasted Brown Rice Flour

1. Dry toast the brown rice then mill the grains on the finest setting.

Rice Dough Bread

1. Mix the first batch of ingredients in a mixer until all the flour is fully hydrated and leave to rest for 20 to 30 minutes. Place the dough in a container.
2. Mix the dough in the mixer and gradually add the second batch of ingredients. Mix until it is well incorporated.
3. Give the dough a fold either in a container or on a countertop and then let rest in a covered container for 30 minutes. Repeat this step two more times.
4. Divide the dough into two equal parts and shape into a log and place into oiled loaf tins. Let rise around one to two hours.
5. Preheat your Miele Oven to 220°C. Select the Moisture Plus setting with 2 bursts of steam and turn the Crisp Function off.
6. Score the top of the loaves with two cuts.
7. Bake for around 15 minutes then rotate and turn the Crisp Function on and bake for around 25 minutes more at 190°C.
8. Take the bread out of the pan and let cool.

Variations

1. The water in the second batch of ingredients can be replaced with olive oil.
2. Instead of shaping and placing the dough into loaf tins, they can be flattened and placed on baking trays, left to rise around two hours. Desired toppings can be placed on top before baking.
3. The temperatures for the first and the second part of baking should be set to 230oC while all other settings remain the same.