Dissolve the yeast, sugar, and honey in the lukewarm water and let sit for about 5 minutes.
Combine the bread flour, rice flour, and salt.
When the surface of the yeast mixture has become a whitish color and bubbly, it's ready.
Hollow out the center of the powdered ingredients and pour in the yeast mixture.
Mix by folding the dough into the yeast mixture with long chopsticks for 1 minute. When it is no longer floury, it's ready.
Put the dough into a plastic bag, thoroughly release all of the air and tie it up. Let sit just like that at room temperature for 30 minutes ~ 1 hour.
When the dough rises enough that the bag is about to burst, it's finished.
Cut open the bag at the tied end and remove the dough. Coat your hands with a little bit of oil and it will be easier to remove.
Gently gather the dough together on a floured surface. If it is still a little powdery, knead it until smooth.
Place on a parchment paper lined baking tray and let rest for 30 ~ 60 minutes.
Preheat the oven to 200°C.
Use a knife (or razor) to slash the surface. Drizzle some oil in the slits.
Place two cups filled with water onto the baking tray and bake for 20 minutes at 190°C.
You can use any type of oil to dribble into the slits in the dough! Even olive oil or vegetable oil will work. Or you could top it with butter or margarine!
In the winter, heat water in a frying pan and place a bowl into the pan. Put the dough into the bowl and let rest. Leave it to rest for about 1 ~2 hours but keep an eye on it.
Story Behind this Recipe
I often make baguettes that don't need any kneading, so I used that technique to make rice flour bread.
Make sure to completely release all of the air from the bag and tie it closed tightly. If you don't get rid of the air, the dough will become dry and hard. Adjust the amount of rising (resting) time according to the season etc.