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Bread

Rice and Wheat Bread

A bread made by mixing cooked rice with wheatmeal, yeast, salt, and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Rice and Wheat Bread

Oven, in the book's wordsA good hot oven

Ingredients

Directions

The book says “a good hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rice

  1. Simmer the rice in water until quite soft.

  2. Let the rice cool enough to handle.

Make the dough

  1. Mix the cooled rice thoroughly with the wheatmeal.

  2. Dissolve the yeast in a little lukewarm water or milk and add it to the mixture.

  3. Add the salt and knead well.

  4. Set the dough to rise in a warm place for 1.5 hours.

Bake

  1. Bake in a hot oven at 400°F (200°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rice
Adds moisture and softness to the dough, giving the bread a tender crumb.
Wheatmeal
Provides the main structure of the dough as the bulk flour.
Yeast
Produces gas as it ferments, making the dough rise and become light.

The step that matters

Let the dough rise in a warm place. Yeast needs warmth to ferment at a steady rate. Too cold and the dough rises slowly; too hot and the yeast can die, leaving a dense loaf.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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