Brown-Rice Bread

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 15%
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 19.4g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 93mg
  • Calcium: 6mg


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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