Macrobiotic Brown Rice Bread

Macrobiotic Brown Rice Bread

This bread is made with brown rice and whole wheat flour.
If you use the whey from soy cheese, you'll be able to prepare super-soft bread!

Ingredients: 4 small rolls

Brown rice
200 g
Bread (strong) flour
350 g
Whole wheat flour
80 g
10 g
2 pinches
Dry yeast
1 rounded teaspoon
Soy cheese whey
1 scant cup (a bit less than 200 ml)
1 tablespoon, if necessary
Shredded coconut
All-purpose flour
to prevent burning


1. Soak the brown rice in the whey.
2. In a bowl, combine together the ingredients on the list, starting from the strong bread flour going down to the dry yeast. Mix well.
3. Add the mixture from Step 2 to the rice mixture from Step 1 and mix well. If the mixture is still a bit powdery, add some more milk.
4. Knead the bread, gather it into a ball, wrap with cling film and leave to prove. It probably won't expand to twice the size but that's ok.
5. Punch the dough back down and split into 4 equal parts. Leave to rest for 15 minutes.
6. Shape the dough to your liking. If you have shredded coconut around, sprinkle some one. Dust with flour, then score the tops down the middle. Let rest for a while.
7. Bake in an oven at 200°C for approximately 25 minutes.
8. I got the soy cheese recipe from "wabiwabi". The hint of lemon in it is really delicious.
9. This bread tastes great with some dried fruit added in as well.

Story Behind this Recipe

I've only recently started eating brown rice after starting my macrobiotic diet, but I don't really like it on its own so much, so I tried making bread with it instead. Top it with soy cheese and it becomes even more yummy!