Ingredients
- 250 g raw black rice
- 400 ml water
- 2 tbsp olive oil
- 1 pouch dry yeast (7g)
- 150–200 g blended rolled oats
- 3 tsp chia seeds or flax seeds
- 1 tsp sugar
- 1 tbsp salt
Instructions
- Soak the rice overnight.
- Drain and rinse the rice.
- Place the water, rice, oil, flaxseeds, psyllium, sugar, salt, and yeast in a high-powered blender.
- Blend until smooth.
- Transfer the mixture to a bowl, then gradually add the flour until a non-sticky dough ball forms.
- Leave the dough in the bowl and let it rise for at least one hour. The longer the resting time, the better.
- Knead the dough well to remove any air, reshape it into a ball, and let it rest for another 30 minutes.
- Preheat the oven to 200°C (390°F).
- Knead the dough one last time while the oven is heating.
- Bake for 45 minutes at 200°C (390°F).
- Let it cool completely before slicing.
Notes
I use this bread for both savory and sweet meals. It’s perfect for breakfast with a bit of nut butter and homemade jam, or for dinner paired with plant-based cheese.
- Category: Bread
- Diet: Vegan