Healthy Recipes: Miso-Rice Bread without Flour

This crispy and juicy miso rice bread without flour will amaze you. The special thing about this bread is that it is baked completely without flour and is refined with whole rice and miso. Therefore, it is perfect if you want to avoid gluten. With our recipe you will surely succeed in baking bread without flour. Because it is very easy to prepare. Especially in autumn or winter, a slice of bread tastes excellent, for example, with a fine pumpkin soup. But also with a lentil cream or a spicy herb dip of coconut yogurt with radish or cress this bread tastes fantastic.

There are many valuable seeds, fiber and miso in this bread. A special ingredient is the tiger nut. This acorn-sized sprout has a nutty taste and was already cultivated in ancient Egypt as a food and medicinal plant. It provides many important minerals such as calcium, magnesium, sodium and phosphorus. Tigernuts support your digestion and therefore your immune system. It has been found in studies that the consumption of tiger nuts even has a positive effect on our brain activity. The power fruit helps to increase concentration and has a strengthening effect on our nerves.

As a ” rising agent ” we use barley miso, which starts a fermentation that breaks down the starch. This process gives the bread an unforgettable sweetness – we say simply delicious!

Enjoy baking!

Ingredients for the Miso-Rice Bread without Flour

140 g mixed seeds
70 g cooked whole rice
35 g oat flakes
35 g millet flakes
65 g hulled hemp seeds
90 g ground flax seeds
30 g chia seeds
25 g psyllium husks
50 g walnuts
45 g tiger nut flour
1 tablespoon mugi miso
500 ml water
3 tablespoons coconut oil

Preparation of the Miso-Rice Bread without Flour

Step 1
You need a baking pan – square or round, just as you like – line it with baking paper. Preheat your oven to 180 degrees.

Step 2
Put all the ingredients – except the water, the coconut oil and the mugi miso – in a large bowl and mix them.

Step 3
Heat 500 ml of water in a pot and add 3 tablespoons of coconut oil and 1 tablespoon of mugi miso. Pour this mixture over the dry ingredients and mix everything together to form a dough.

Step 4
Pour the dough evenly into the baking pan and place it in the preheated oven. After 20 minutes, take the bread out of the oven and turn it out onto a baking sheet to finish baking from the other side for another 40 minutes.

Step 5
You can cut and top the bread as you like and now enjoy and taste it.

The bread keeps covered for about 3-4 days. In addition, it is fantastic to freeze.

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