rice buckwheat cornbreadRice Buckwheat and Corn Bread

 

Freshly baked, this rice buckwheat and corn bread is delicious served straight from the oven.  Cut it into thick slices and serve with fruit conserve or honey for breakfast
Rice Buckwheat and Corn Bread (1 900g/2lb load servings)
 Ingredients:
  • 200ml/7fl oz /scan 1 cup tepid semi skimmed milk
  • 200ml/7fl oz /scan 1 cup tepid water
  • 350g / 12 oz / 3 cups brown rice flour
  • 50g/20z/1/2 cup gluten free cornmeal
  • 5ml / 1tsp caster sugar
  • 5ml / 1 tsp salt
  • 7g / 1/4 oz sachet easy blend dried yeast
  • 40g / 1 1/2 oz / 3 tbsp soft margarine
  • 1 medium egg, beaten, plus extra for glazing
  • 30ml / 2 tbsp sesame seats
  Nutritional Information (Per loaf)

 

Energy          - 2200 Kcals/9188 kJ
Fat, Total      - 59g
saturated fat   - 12g
Protein           -  62g
Carbohydrate - 344g
Fiber               - 14g

 

 

 

 

 
Rice, Buckwheat, and Corn Bread

1. Lightly grease a 900g/2lb loaf tin. Mix the milk and water together in a measuring jug.

2. Place the rice flour, buckwheat or soya flour, cornmeal, sugar and salt in a bowl and stir in dried yeast. Mix well until all the ingredients are combined, then lightly rub in the margarine until the mixture resembles fine breadcrumbs.

3. Add the milk and water mixture and the egg and beat together to form a smooth, thick consistency.

4. Spoon the mixture into the prepared tin, then cover and leave in a  warm place until it has risen to the top of the tin.

5. Preheat the oven to 200 °C / 400°F / Gas 6.  Brush the top of the bread with a little beaten egg and scatter the sesame seeds over it. Bake for about 30 minutes until lightly browned.  Run a knife all around the edge of the tin to loosen the loaf.

6. Turn out the bread on to a wire rack to cool slightly and serve warm.  Alternatively leave on the rack until completely cold, then cut into slices for serving or stored in foil or seal in plastic bag.

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