You have certainly not heard the term steamed bread very often. At first it sounds unusual and you do not associate it with a crispy crust. This is true and exactly how it should be. Because just as the crust gives something soft a limitation, so the bread without crust should enable the exchange from inside to outside and vice versa.
In the winter months a firm, crispy crust may make sense, so we like to stay “behind the oven”. In the warming months, however, people live outwards and this is supported by bread without crust – steamed bread. It is less compact (Yang) and more digestible. We add 50% brown rice – also because pure flour products are not so healthy in the long run. Two options: Either the millstone grinds the grain – or your teeth grind the grain and saliva it. The second variant is the healthier one!
In order to supplement the local bread culture with “western” grains such as ground original wheat, kamut, spelt, einkorn and / or rye, we add cooked whole brown rice as a representative of an “eastern” carbohydrate to the bread mix. As a “raising agent” we use barley miso, which sets a fermentation in motion, which breaks down the starch. This process gives the bread an unforgettable sweetness – we just call it delicious!
Ingredients for the Steamed Spelt Rice Miso Bread
- 200 g cooked brown rice
- 200 g barley miso
- 600 g whole spelt flour
- 500-600 ml of water
Preparation of the Steamed Spelt Rice Miso Bread
You need a baking pan – we recommend a loaf pan – line it with baking paper or coat it properly with coconut oil. Preheat your oven to 180 degrees.
Put 200 g cooked rice, 200 g barley miso and 500 ml water in a large bowl and mix these ingredients well together. The whole spelt flour is added as the last ingredient. If the dough is too firm, add a little more water.
Now fill the dough into the loaf pan. Place a baking tray on the lowest rack of the oven and add 1.5 liters of water to it. Place the loaf pan on the tray in the water and cover it with a large lid or another heat-resistant container.
Your steamed miso bread is cooked after 90 minutes. Since it is a very soft bread, let it cool down for a moment.
Tip: You can cut the bread and spread it with your choice of toppings. It also tastes very good with some coconut oil spread. This wonderful, delicious and healthy miso bread stays fresh when stored in a bread box for about 5 days!