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Brown Rice Bread

Yield Makes About 12 Slices Servings


  • 2/3 cup water
  • 1/3 cup Mahatma® or Carolina® Whole Grain Brown Rice
  • 2 tablespoons olive oil, divided
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons active dry yeast
  • warm water (105-115°F)
  • 3 cups bread flour, plus 2 tablespoons
  • 2 teaspoons cardamom
  • 1 teaspoon salt
  • 1/2 cup cashews, toasted, coarsely chopped

How to Make It

  1. For the oven
    Bring water to a boil in a small saucepan. Add rice, reduce heat to low. Cover and simmer 15 minutes.

    Place cooked rice, 1 1/2 tablespoons olive oil, sugar and yeast in a two-cup glass measuring cup. Add enough warm water to measure 1 1/2 cups.

    In a large bowl combine flour, cardamom and salt. Combine rice and flour mixture; stir to incorporate. When dough comes together, turn out onto a floured surface and knead dough about 2 minutes, or until smooth and elastic.

    Place dough back into bowl and rub with a little of the remaining olive oil. Cover bowl and let rise in a warm place until double in size, about 1 hour. Turn dough onto floured surface and sprinkle with nuts. Knead dough again for 2 minutes, incorporating nuts. Place dough in loaf pan and rub top with remaining olive oil. Allow to rise again until doubled in size (about 30 minutes).

    Preheat oven to 350° F.

    Place pan in oven and bake 20-25 minutes, until top is golden brown and crusty. Remove from oven and let rest 5 minutes. Remove from pan and cool on a wire rack.

    For the bread machine
    In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.

    Place cooked rice, 2 tablespoons olive oil, sugar and yeast in a two-cup glass measuring cup. Add enough warm water (105-115°F) to measure 1 1/2 cups.

    Place rice-yeast mixture and all remaining ingredients except cashew nuts into bread machine. Select regular cycle; press Start. Add nuts after first kneading, or when machine signals to add extras. Turn out of pan on cooling rack when done.