No Need for Milk or Eggs! Wagashi-style Rice Flour Bread

No Need for Milk or Eggs! Wagashi-style Rice Flour Bread

This is really easy to shape, anyone can make it successfully.
This springy and fluffy bread is filled with walnuts and amanatto. It really matches well with bancha tea!

Ingredients: One ring mold

Bread (strong) flour
210 g
Shiratamako (or mochiko / joshinko)
40 g
180-190 ml (depending on the status of how it gathers up)
3 g
25 g
Rice oil (or your favorite oil such as canola)
20 g
Dry yeast
3 g
Chestnut paste (this is also tasty with adzuki bean paste if you don't have it!)
100 g plus, to taste
Sweet chestnuts, amanatto, or your favorite topping
50-60 g
40 g


1. For those of you that are bothered by store-bought rice flour and white flour, you can easily make rice flour if you just have rice! It's also cheap! Refer to Recipe: 1354278.
2. Set the dough ingredients into the bread maker, and start it on the bread dough course. Lightly release the gas with the palm of your hand once the dough is finished, and roll it up.
3. Cover with a wet cloth and bench for 15 minutes. I always mist a big bowl or a cake cover, and cover it with that.
4. Spread the dough out to about a 30cm square. (Roughly is fine. It's okay as long as it's uniformly thin ). Spread out the chestnut paste on top of that.
5. Sprinkle finely chopped sweet chestnuts and walnuts on top of that. Breaking them up rather roughly will give it a nice texture.
6. Roll the dough up from the front, and tightly close the seam.
7. Use a cotton thread to wrap it up, and cut it into 8 equal portions. Using a knife will smash the cut portion, so I use sewing thread or kite string.
8. These will turn into pretty spiral patterns The dough is always thin at the edges, so I roll it back up without putting it in a pan, to make rolled bread.
9. Place into a pan that's been lightly coated with oil, and let rise for the second time until they double in size. It will take about 40-50 minutes at 40°C if you're using your oven's proofing function.
10. Heat up an oven to 200°C then reduce to 180°C, and bake for about 25 minutes. Please adjust the baking time and temperature according to your household oven.
11. After it has finished baking, remove it from the mold and let cool on top of a rack. See, it's rich! It's nice and springy.

Story Behind this Recipe

I peeled some sweet chestnuts, and got sick of eating them by themselves, so I added them to bread with cream, and it was a big hit!! This is a bread with a surprisingly traditional Japanese-style taste.