brown rice & amaranth

sesame crusted brown rice spelt bread

12th April 2015


“Live quietly in the moment and see the beauty of all before you. The future will take care of itself……” ~Paramahansa Yogananda


angels & wings – Jaffa, Israel


sesame-crusted brown rice spelt bread

Since discovering this bread, I have been making it often.  It is pretty unique in the fact that it doesn’t feel heavy to digest, and it has a slight sourdough taste.  The original recipe uses brown rice and sweet rice.  As I didn’t have sweet rice, I used amaranth with a sweet and nutty flavour and the same sticky quality as sweet rice when cooked.  

‘ The dough needs to ferment at room temperature for 14 hours.  I like to make the mixture at 5 p.m., continue the process at 7 a.m., and enjoy the bread by 10 a.m.  The recipe is pretty forgiving, so don’t worry if you’re slightly off with the timing.’ –  Amy Chaplin.

Recipe from At home in the Whole Food Kitchen.

Makes one 12-inch loaf (the longer loaf pan creates a less crumbly loaf when slicing)


2½ cups/300g whole-spelt flour or sprouted spelt flour

½ cup/135g organic cornmeal (can use polenta)

½ tsp instant yeast

1½ tsp fine Himalayan salt

1½ cups warm filtered water

1 tsp unrefined sesame oil or coconut oil, for oiling the bread pan

2 cups/405g cooked round brown rice and amaranth (raw measures: ½ cup/100g brown rice and ¼ cup/50g amaranth, preferably soaked overnight.)

¼ cup/35g unhulled sesame seeds – divided

ferment the bread 

1.  Combine spelt flour, cornmeal, yeast, and salt in a medium bowl.  Add water and mix until combined. The dough will be sticky and quite wet.

2.  Cover bowl with a plastic bag secured with a rubber band, or plastic wrap, and allow to sit at room temperature (70F/21C) for 14 hours.

cook the rice and amaranth 

3.  Place the rinsed, soaked brown rice and amaranth in a small saucepan with 1½ cups water (add 4 more tablespoons of water if not soaked overnight) and simmer covered until cooked. Set aside to cool completely.

assemble the bread 
4.  Brush loaf pan with oil and remove plastic from the bowl (save it for covering the bread again); measure 2 cups/405g cooked brown rice and amaranth, and add half the sesame seeds to the dough, then with your hands, mix together the rice and seeds.

5.  Sprinkle some of the left-over seeds into the loaf pan, they should stick to the sides and bottom. Leave some for sprinkling over the top.

6.  Place the dough in the oiled pan and press lightly to distribute evenly.  Sprinkle the top with remaining sesame seeds and cover with the reserved plastic wrap.  Place in a draft-free place to rise for 1 hour.

bake the bread 

7. Preheat oven to 350F/180C.

8.  Bake bread for 1 hour and 15 minutes or until a crust has formed and bread sounds hollow when tapped.   Allow to cool, then remove bread from pan.

This bread is simply delicious with a good quality olive oil, a sprinkling of salt, a few rounds of freshly ground pepper and spring greens, compliments from the garden!  Enjoy with your loved ones.


Goodness shared by Stacey

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