Easiest Way to Diet To Try At Home Bread made from Tofu and Brown Rice

Easiest Way to Diet To Try At Home Bread made from Tofu and Brown Rice Delicious, fresh and tasty.

Bread made from Tofu and Brown Rice. Great recipe for Bread made from Tofu and Brown Rice. I wanted to try user Chako and Yuna's "Avocado & Hijiki Seaweed Macrobiotic Sandwich"using brown rice bread. I added tofu since it's my favorite bread ingredient, and the result was a chewy, elastic, and easy-to-eat bread. -When I placed.

In a large bowl, combine the brown rice, bread crumbs, walnuts, onion, celery, and carrot.

Puree the tofu in a food processor or mash by hand until very smooth.

Add to the rice mixture along with the barbecue sauce, soy sauce, mustard, and black pepper.

You can have Bread made from Tofu and Brown Rice using 8 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Bread made from Tofu and Brown Rice

1. You need 200 grams of Bread (strong) flour.

2. Prepare 50 grams of Brown rice flour.

3. You need 10 grams of Sugar.

4. Prepare 3 grams of Salt.

5. Prepare 3 grams of Dry yeast.

6. Prepare 150 grams of Silken tofu.

7. It’s 40 ml of Lukewarm water.

8. Prepare 1 tbsp of Olive oil.

Bread made from Tofu and Brown Rice I wanted to try user Chako and Yuna's "Avocado & Hijiki Seaweed Macrobiotic Sandwich"using brown rice bread.

I added tofu since it's my favorite bread ingredient, and the result was a chewy, elastic, and easy-to-eat bread.

This Rice Bread is made using a mixture of brown rice flour and white rice flour.

I'm really happy that this combination worked as it means the bread has a completely neutral flavour, which is quite rare in gluten-free bread recipes.

Bread made from Tofu and Brown Rice step by step

1. Remove the silken tofu from the package, and place it in a heat-resistant dish together with its liquid, then heat for about 30 seconds in the microwave..

2. Put more than the listed amount of water in a heat-resistant dish, then heat for about 20 seconds in the microwave to heat until lukewarm..

3. Combine the ingredients listed from the bread flour to the dry yeast, and mix with a rubber scraper or similar utensil..

4. Add the tofu and mix well..

5. Add 2 tablespoons lukewarm water and mix well. Gradually add more lukewarm water, a teaspoon at a time, until the dough reaches the right firmness..

6. I use 2 tablespoons plus 2 teaspoons lukewarm water, which is a total of 40 ml. Transfer to a work surface, and knead by repeating a process of pounding and stretching the dough..

7. Once the dough looks like the photo shown, return it to the bowl, and add 1 tablespoon olive oil..

8. Work the olive oil into the dough, then return it to the work surface to knead. Its ready once it is smooth as shown..

9. Return it to the bowl, and let it rise at around 30℃ until it doubles in size (first proofing)..

10. Press your finger into the dough, and if it doesnt return, then remove it from the bowl and lightly press out the air. Divide it in half, form each half into a ball, then let it rest..

11. Here is how it should look after about 15 minutes..

12. Roll each ball of dough into an oval shape with a rolling pin, then fold each end inside..

13. Tightly seal the edge where the two ends meet..

14. Turn over each loaf and evenly shape..

15. Arrange them on a baking tray lined with a sheet of parchment paper, then let them rise at around 35℃ until they double in size (second proofing). Preheat the oven to 200℃..

16. Dampen the tops with a pastry brush dipped in water, sprinkle on sesame seeds, and slash (you may omit these steps)..

17. Bake for 10 minutes at 200℃, then for 5 minutes at 180℃. Adjust the baking time to suit your oven. When there is 3 minutes remaining, I shift their positions to brown evenly..

18. Slice once they cool. Since they have an elastic-like chewy texture, they are easy to cut..

19. This is the brown rice flour I used. I got it at Tomizawa Shoten, a baking supply store..

This recipe is made using a special method, which I discovered would work well for yeast-free breads while I was testing a gluten-free vegan baguette recipe.

Looking to make bread that's crusty on the outside, fluffy on the inside, and gluten-free?

Rice flour is the secret to all your gluten-free baking needs.

From cornbread to sandwich bread, and even banana bread, rice flour can be used to make all sorts of homemade breads.

Plus, it's a great alternative to all-purpose flour when that's out of stock at the supermarket.