In a bowl, combine together the ingredients on the list, starting from the strong bread flour going down to the dry yeast. Mix well.
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.
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.
Punch the dough back down and split into 4 equal parts. Leave to rest for 15 minutes.
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.
Bake in an oven at 200°C for approximately 25 minutes.
I got the soy cheese recipe from "wabiwabi". The hint of lemon in it is really delicious.
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!
I'm a bit all over the place so when I found out I didn't have enough strong flour for this recipe, I just tried adding some whole wheat flour that I had on hand. The only reason I added shredded coconut was because it was there. The guidelines for the proving process are also pretty lax and approximated. This results in a thick and heavy bread that leaves your stomach feeling satisfied. Slice it before freezing to store, and you'll be able to enjoy delicious toast whenever you're hungry.