Pass the dry flour through a tea strainer, about $2 at the aforementioned stores, to remove any bigger chunks that didn't get pulverized.īTW, if the purpose of the black rice flour is just for coloring, you can get black coloring, plus either a coffee or chocolate flavor using dark roasted wheat or rye malts, available at home beer brewing supply stores. I would use a whirly-blade coffee/spice grinder to make flour out of it. Though I have not seen black rice _flour_. Does anyone have a source for this?īlack rice is available at many East-Asian stores - Chinese, Korean, Japanese, Vietnamese, and even Filipino. The next loaf I want to try is the Black Bread which calls for black rice flour. I really like that it does not require any special equipment, even though I have a lot of special equipment at this point. I will add some spice to the mix next time (I like a combination of anise, cumin, and coriander) to make it tastier. I think this is about the easiest basic rye bread recipe I have used it's not fussy. If I can figure out how to post a photo, I will.
The bread came out fine, a decent rise and tight crumb. In the rest of the instructions there was nothing unusual for shaping, the second rise in the pan, and baking. The fourth difference was that I usually stretch and fold at regular intervals during the first rising period, but Forkish recommends only two folds for this bread, the first fold about 10 minutes after mixing and the second fold within the first hour of a 3-3.5 hour rise. Second, the salt and yeast were sprinkled on top of the dough at the beginning of the autolyse Forkish says, "Do not worry about the yeast coming into contact with the salt it won't be a problem." He calls this a "persistent myth." Third, he gives instructions for the pincer method of mixing the dough, which I had seen but not tried it worked great. The first was the optional inclusion of 100 g of levain to the 500 g of total flour in addition to 3 g of instant dried yeast. I noticed a few differences from my usual methods. So instead of sitting down to study Evolutions' introductory sections on ingredients and equipment, methods and techniques, and levain=sourdough, I jumped right to the recipe 50% Rye Bread in the section titled Same Day Recipes. I had promised a friend to bring her some rye bread, but the loaf I made, a volkornbrot with sunflower seeds from the book Living Bread by Daniel Leader, was beautiful but not delicious. I bought the book on Tuesday, the first day it was available at the bookstore.
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