Rice Bran Bread Recipe
American · Bread · 65 min total
A hearty, nutty-flavored bread made with rice bran and whole wheat flour, perfect for sandwiches or toast.
20
min prep
min prep
45
min cook
min cook
10
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup rice bran
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- 1 cup warm water (110°F)
- 2 tablespoons olive oil
Instructions
- In a small bowl, dissolve honey in warm water. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together rice bran, whole wheat flour, all-purpose flour, and salt.
- Make a well in the center, add yeast mixture and olive oil. Stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled.
- Punch down dough, shape into a loaf, and place in a greased 9x5 inch loaf pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. Bake bread for 40-45 minutes until golden brown and hollow when tapped.
- Remove from pan and cool on a wire rack completely before slicing.
Tips
- Store bread in an airtight container at room temperature for up to 3 days.
- For a softer crust, brush the top with melted butter after baking.
AI estimate may be inaccurate · Terms