Black Rice Yoghurt Bread

By adding rice to the bread you’ll get a softer crumb, and by using black rice you’ll get a lovely rustic colour and interesting nutty flavour too. The texture is amazingly soft and tender, thanks to the moisture of forbidden black rice with yoghurt and rendered chicken fat. The bread is delicious when eaten plain or with butter or toasted as a breakfast item or for sandwiches.

130 g 3.5% Yoghurt, room-temperature
2 Eggs, room-temperature
50 g Rendered chicken fat (or ghee)
200 g Cooked black rice
1/2 tsp Salt
300 g Bread flour
7 g Active dried yeast

Add all ingredients, in the order listed, into the bread machine loaf pan.
Place pan in bread machine and select dough program, then start. After 3-5 minutes of kneading, gently scrape down the dry ingredients stuck on the sides of the pan with a spatula.
The bread machine will beep when done. Turn out the dough onto a lightly floured work surface. Press the dough into a rectangle that is as long as a standard-size loaf pan. Roll the dough tightly from the narrow end, jelly-roll style. Pinch the ends and seam to seal. Place into the loaf pan lined with baking paper.
Cover the loaf with a clean towel, and let it rise until it has doubled in size. Preheat the oven to 190C/375F. When the loaf has risen, brush the surface with water and bake for 30 minutes until nicely golden brown.

Black Rice Yoghurt Bread

Black Rice Yoghurt Bread

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