I used to make sourdough bread regularly, using all my soured grain, adding flour and salt….and baking. Here’s a loaf I made today, remembering how much fun I had all those years ago! Just take your leftover, sour grain, add an equal amount of ww flour, salt and knead. Add to an oiled bread pan and bake at 350 degrees (F) until done.
Rice Kayu Bread In A Snap!
Michael Bauce
Recipes, Whole-Grain & Vegetable-Based Ideas
Tags: healthy bread, macrobiotic bread recipe, rice bread, rice kayu bread, sourdough bread
Recipes, Whole-Grain & Vegetable-Based Ideas
Tags: healthy bread, macrobiotic bread recipe, rice bread, rice kayu bread, sourdough bread
Hi Michael
Hope all is good!
Do you know of any online sources from where one can purchase rice kayu bread?
I live in Maryland. (and sometimes in LA)
Thanks. I look forward to reply.
Best regards,
Michael
Hi Michael
All is fine here…and you? I don’t know of any online sources for rice kayu. I would suspect not, since it is highly perishable. It’s pretty simple to make.
Hi- Yes, you are correct!
Hello. Thank you so much for all of these amazing recipes. I’m going to try several of them this week. Question: when you say sour grain do you mean you leave it out to sour? Or how long until you consider the grain soured. Thanks
Hi Natalie- It takes 3-4 days, left out for the grain to sour, depending on temperature in yythe kitchen.
Hi Christina! No chocolate, but very dense (like fudge).