This bread goes well with traditional roast beef dinners and may be used as a sandwich bread with wursts or cured sausages. Try it side by side with a glass of stout. You will be amazed at the similarity.
Mix all dry ingredients, including the proofed yeast and cooked, cooled rice, in a bowl, then add the liquid ingredients, reserving a little water for adjustments during kneading. Turn the mixture out onto a floured counter and knead for 10 to 12 minutes. The dough should be firm yet soft, tacky but not sticky, the rice evenly distributed and with no sign of the consistency of a gruel. The gluten should be providing a stretchable medium in which the dough can sustain its rise and hold its dome.
Return the dough to a clean bowl, cover it with a damp cloth or plastic wrap or slip the bowl into a plastic bag and allow the dough to rise in a warm place (an oven with the pilot light on or warm room) or at room temperature. Depending on temperature, allow from 45 minutes to 1½ hours for the dough to rise double in volume. To make loaves, follow the directions. Place the loaves in a
Brush a little egg wash on top (
When the dough has doubled in size or is cresting over the pan, bake at 350°F. (300°F. in a convection oven) for about 45 minutes (10 to 15 minutes for rolls). Thwack the bottom to test for doneness.
1 Dark roasted malt can be found in home brewing shops or through catalogues. It is expensive, over $2 per pound, but it is the essence of this bread. If you substitute lighter malts, you will have a lighter and subtler bread, the equivalent of an ale rather than a stout. The choice is yours.
Powdered or malt syrups can be found at health food markets but they are usually made of a lighter roast. You could, of course, try to deepen the roast in your oven but proceed with care lest you burn the malt, which is simply caramelized barley sugar.
© 1991 Peter Reinhart. All rights reserved.