Rice Bread

Servings: 1
Prep time: 40
Cooking time: 40
  1. Mix in a bowl 200 ml of water together with the crumbled yeast, 200 g of mix for bread with buckwheat, a teaspoon of sugar and a few drops of lemon juice. Cover with a cloth, put all in a plastic bag and let rise at room temperature from 6 to 12 hours.
  2. Boil the rice in 400 ml of lightly salted water, stirring over low heat until all the water is absorbed.
  3. Stir in the remaining mix for bread with buckwheat to the leavened dough, the cooked rice (warm or at room temperature), one teaspoon of salt and oil. Knead for 10 minutes until it becomes soft and smooth; if necessary, add more flour. Separate a small piece of dough and make a big ball out of the rest, place on a baking tray lined with baking paper. With the piece of dough You saved up do a little ball to put on that big one, then cover and let rise for another 30 minutes.
  4. Bake the rice bread for at 220 ° C for about 40 minutes.