Brown-Rice Bread

Cooking Light
2 loaves, 32 servings


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5 3/4 cups all-purpose flour, divided
1/2 cup whole-wheat flour
1 1/2 cups cooked brown rice
1 1/2 tablespoons sugar
1 teaspoon salt
2 packages dry yeast
1 3/4 cups very warm water (120° to 130°)
1/4 cup margarine, melted
Vegetable cooking spray
1 egg white, lightly beaten


Combine 1 cup all-purpose flour and next 5 ingredients in a large bowl; stir well. Add water and margarine; stir until well-blended. Cover and let stand 15 minutes. Add 4 1/2 cups all-purpose flour, stirring until a soft dough forms.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down, and turn out onto a lightly floured surface. Divide dough in half, and roll each portion into a 14 x 8-inch rectangle. Roll up rectangles, starting at short edges, pressing firmly to eliminate air pockets; pinch ends to seal. Place rolls, seam side down, in each of 2 (9 x 5-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

Uncover dough; gently brush loaves with egg white. Bake at 400° for 20 minutes. Cover bread loosely with aluminum foil, and bake an additional 15 minutes or until loaves sound hollow when tapped. Remove from pans; let cool on wire racks.

Created date

June 2004

Nutritional Information

Calories 106
Caloriesfromfat 15 %
Fat 1.8 g
Satfat 0.3 g
Monofat 0.7 g
Polyfat 0.6 g
Protein 2.8 g
Carbohydrate 19.4 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 93 mg
Calcium 6 mg